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Why You’ll Love My Recipe

Artichoke is a surprisingly varied and versatile vegetable, especially when you get them picked! Soft, earthy and tangy, they pair excellently with rich cheese and a creamy sauce for this easy one-pan chicken bake!

Artichokes are a pretty tricky vegetable to work in most Western kitchens; it’s hard to get them fresh, and while they feature on the occasional Antipasto platter, it can be tough to think of other applications for canned or jarred artichoke hearts. This recipe is more than just a great way of getting used to using artichokes, it’s also incredibly delicious and quick to put together, making it an excellent midweek meal!

Make a meal out of this recipe by serving it up with The BEST Homemade Caesar Salad! Or if you’re looking to try a hot and delicious appetizer or party snack, why not give my Hot and Cheesy Artichoke Dip a try instead?

Reader Review

Love this recipe because I love artichokes. Would never have thought to do this with the hearts. Didn’t have pickled hearts – just regular canned ones – so I used them. And since there is only me – I cut the recipe in half. Served with just a plain green salad. So very good. Thanks again for posting.

– Kathi

Karlynn’s Recipe Notes

Skill Level: This recipe is easy to make; just mix the artichoke topping, spread it over your chicken, and bake!
Total Time: This recipe comes together with 10 minutes of prep and 40 minutes in the oven!
Variations: Looking for a little extra punch of flavor? Try adding finely chopped spinach, bell peppers, and a little lemon juice and zest to your topping mix! Not a fan of salad? You can serve this dish over creamy mashed potatoes, or with a side of pasta! You can even make this dish keto-friendly by omitting the breadcrumbs on the topping!
Tools For This Recipe: You will need a 9×13 inch baking pan to make this recipe.

A plate of baked chicken breast topped with herbs, served with romaine lettuce salad and croutons, sits on stacked white plates with garlic and glass bowls in the background.

What You’ll Need for Ingredients

Chicken Breasts: This recipe uses boneless and skinless chicken breasts as the protein because they’re cheap and have a really consistent texture when cooked at an even temperature. They’re also a lean protein, which is great for when you plan on serving them with a rich sauce like in this recipe. If you’re worried about your meat drying out or becoming tough in the oven, consider using chicken thighs—just make sure that you give them a little longer in the oven to make sure they’re cooked through (look for an internal temperature of 175° to 195° F).

Raw chicken breasts on a cutting board with garlic cloves, and small bowls of mayonnaise, artichoke hearts, grated cheese, panko breadcrumbs, sour cream, and chopped herbs arranged on a white marble surface.

Pickled Artichoke Hearts: Artichokes are a member of the thistle family, and while they’re not necessarily everyday fare in North America, they’re wildly popular in Europe! Fresh, they’re tricky to clean and prepare, but thankfully they’re easy to find in their ready-to-go state! You’ll usually find them in glass jars packed in oil, but they can also come canned. For this recipe, look for artichoke hearts that are labeled as “marinated” or “pickled” for an extra hit of flavor. Plain artichoke hearts are very mild and earthy tasting, and might not be as appealing to everyone.

How To Make Artichoke Chicken

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

A wooden board with chopped artichoke hearts on a marble countertop, surrounded by raw chicken breasts, shredded cheese, mayonnaise, sour cream, minced chives, garlic cloves, and a bowl of breadcrumbs.

A glass bowl with chopped green chiles, shredded cheese, and mayonnaise on a marble surface. Nearby are chicken breasts, garlic, a spoon, a small bowl of chopped herbs, breadcrumbs, and a checkered towel.

Preheat your oven to 375°F. Squeeze as much liquid out of the artichoke hearts as you can and dice them, then squeeze them out again.
In a medium bowl, mix together your diced artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and diced garlic.
Place the chicken breasts in a greased 9×13 inch baking dish.
Cover each piece of chicken evenly with your artichoke mixture.
Sprinkle a bit more Parmesan cheese on top of each piece of chicken, then sprinkle each piece of chicken with 1 tbsp of bread crumbs.
Bake for 40-55 minutes uncovered until the chicken is cooked (internal temp. of 165°F minimum) and the bread crumbs and Parmesan are starting to brown. Garnish with minced chives and parsley and serve alongside a side of your choice!

A hand uses a fork to cut into a cheesy baked chicken breast garnished with herbs, served with a green salad on a white plate. A glass baking dish with more chicken is in the background.

Karlynn’s Tips and Tricks for the Perfect Artichoke Chicken

Add a Little Crunch: A sprinkling of bread crumbs on top of the artichoke sauce makes for a much-needed crunch! I love using Panko breadcrumbs because of their light and fluffy texture, and because they stay really crisp when used as a baked topping. If you’d rather not use bread crumbs, you can always crush some plain potato chips and sprinkle them on top instead!
Fresh is Best: I suggest using freshly grated Parmesan cheese in this recipe rather than pre-shredded cheese. Not only is the flavor of freshly grated cheese more intense, but it melts more consistently. The pre-grated stuff has stabilizers that can make it melt unevenly, and the taste is usually much milder.

A plate with creamy baked chicken breast topped with herbs, served alongside Caesar salad with croutons. In the background, a baking dish with more chicken, a bowl of artichokes, garlic, and utensils are visible.

Storage Instructions

I wouldn’t recommend freezing this dish, as the bread crumbs will become soggy and the sour cream in the sauce will separate, leading to a rather unappealing-looking final dish. However, everything comes together so easily, there’s really no need to prep this recipe too far in advance, and I bet your family will enjoy it so much that you won’t have to worry about long-term leftover storage!

Refrigerator: Leftovers can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat, you can either reheat them on the stove or in the oven to help maintain the chicken’s juicy texture.

More Delicious Chicken Recipes

Looking for a cozy, classic dish? Give my Mushroom Soup Chicken & Rice Casserole a try!
You can’t go wrong with delicious Smothered Chicken served over rice or pasta on a cold evening!
Looking for an easy weeknight meal that your family can customize as they like? Try out my Shredded Chicken Tacos!

I love one-pot meals! Being able to do a little prep work and bang a dish into the oven to do its thing is a big load off of my mind during busy weekdays, and having recipes like this one in my repertoire keeps me from wearing my (and my family’s!) tastebuds out with casseroles!

Give this recipe a try and tell me how it went for you in the comments below!

Happy Cooking!

Karlynn