Artichokes are a pretty tricky vegetable to work within most Western kitchens. This recipe, however, is not only a great way to get used to using artichokes but is incredibly delicious as well!
The flavor of artichokes is one of those love it or hate it type things. Described by some as bitter, yet others as robust and earthy, artichoke is a surprisingly varied and versatile vegetable, especially when you get them pickled.
However, regardless of how tasty they have the potential to be, it can be tricky to get started cooking with something you aren’t comfortable with.
This recipe for artichoke chicken serves as a great gateway into the world of artichokes. It should contribute some tangy earthiness to an otherwise cheesy and fatty sauce over your chicken.
Artichoke Chicken Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Pickled artichoke hearts
• Parmesan cheese
• Sour cream
• Chicken breasts (boneless & skinless)
• Bread crumbs
How To Make Artichoke Chicken
• Squeeze all the liquid out of the artichoke hearts, then dice the hearts up and squeeze the liquid out again
• Mix together the diced artichoke hearts, Parmesan cheese, mayo, and fresh garlic, and put in a medium bowl
• Place the chicken breasts in a greased 9 x 13 baking dish and cover each chicken breast evenly with the artichoke mixture
• Sprinkle a little more Parmesan cheese on top of each piece of chicken, as well as 1 tablespoon of the breadcrumbs on each chicken breast
• Bake for 50 minutes at 375 Fahrenheit, or until it is starting to brown on top and the internal temperature of each chicken breast reaches 165 Fahrenheit
• Garnish with parsley and minced chives, and then serve with a great Caesar salad
Do You Have To Use Chicken Breasts For This Recipe?
This recipe uses boneless and skinless chicken breasts as the protein, and some might wonder if you could be using other cuts of chicken, or even other meats entirely, for this recipe instead.
Chicken breasts are great because they are cheap, as well as have a really consistent texture when cooked at an even temperature. They are also a super lean protein, which is great for when you plan on serving them drenched in a fatty and rich sauce like in this recipe.
Their only main problem is that chicken breasts tend to dry out and turn rubbery if they get even the slightest bit overcooked.
A good alternative to chicken breasts would be some fatty chicken thighs. Nowhere near as healthy, but when there is this much fat in a dish already, what’s a little bit more?
If you want to replace the chicken breasts with chicken thighs, make sure that you cook the chicken for longer. You might also consider giving the chicken thighs a head start by browning them in a little bit of butter over medium heat before adding them to the dish.
Chicken thighs can also be taken a lot hotter than chicken breasts – if you let them cook all the way until they reach 185 Fahrenheit, they will take on a barbeque, fall apart texture that works really well with this sauce.
Is This Artichoke Chicken Keto Friendly?
This recipe for artichoke chicken cannot be called anything even approaching healthy. However, with just a couple of tweaks, it can technically be a keto meal, making it healthy for all those attempting to follow the Atkins diet.
While most people are rightly frightened of the idea of consuming such large amounts of fat all in one meal, for those on the keto diet, is it actually totally recommended.
However, this recipe calls for some breadcrumbs for the topping of the chicken, which would obviously ruin a carb-free meal.
Feel free to just skip the breadcrumbs to help keep this dish keto – or you can take a look at your total net carbs for the day and see if you can actually fit them in. Despite keto’s reputation for being completely anti-carb, those following the strict diet can actually have a small number of carbs per day without consequence.
Looking for more Chicken recipes? Why not try these recipes:
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- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Main Course
- Karlynn Johnston
- 1/2 cup pickled artichoke hearts (diced small)
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons chives (minced)
- 1 Tablespoon garlic (fresh diced)
- 4 chicken breasts (boneless, skinless)
- 4 Tablespoons dry bread crumbs
- Preheat your oven to 375 °
- Squeeze all the liquid out of the artichoke hearts, then dice the artichoke hearts up, then squeeze all the liquid out again.
- In a medium bowl, mix together the diced artichoke hearts, Parmesan cheese, mayonnaise, and fresh garlic.
- Place the chicken breasts In a greased 9 x 13 baking dish and cover each piece of chicken evenly with the artichoke mixture.
- Sprinkle a bit more Parmesan cheese on top of each piece of chicken.
- Sprinkle each piece of chicken with 1 Tablespoon bread crumbs
- Bake for 40-55 minutes uncovered until the chicken is cooked and starting to brown on top, and a minimum internal temperature of 165° is reached.
- Garnish with parsley and minced chives and serve with a great Caesar salad.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.