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Artichoke Chicken
This recipe for artichoke chicken serves as a great gateway into the world of artichokes. It should contribute some tangy earthiness to a cheesy and fatty sauce over your chicken.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
439
kcal
Author:
Karlynn Johnston
Ingredients
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
Instructions
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, sour cream 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.
Nutrition
Calories:
439
kcal
|
Carbohydrates:
11
g
|
Protein:
55
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
751
mg
|
Potassium:
899
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
537
IU
|
Vitamin C:
9
mg
|
Calcium:
202
mg
|
Iron:
2
mg