Creamy Artichoke Chicken Bake (Printer-friendly)

Tender chicken smothered in creamy artichoke sauce with a golden cheesy topping.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 pounds)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper

→ Artichoke & Filling

04 - 1 can (14 ounces) artichoke hearts, drained and quartered
05 - 1 cup mayonnaise
06 - 1/2 cup sour cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried Italian herbs
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Topping

12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup breadcrumbs (gluten-free or regular)
14 - 2 tablespoons unsalted butter, melted

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt and pepper, and arrange in a single layer in the prepared baking dish.
03 - In a mixing bowl, combine mayonnaise, sour cream, Parmesan cheese, mozzarella, garlic, Italian herbs, and red pepper flakes. Stir in the artichoke hearts.
04 - Spread the artichoke mixture evenly over the chicken breasts.
05 - In a small bowl, mix together Parmesan, breadcrumbs, and melted butter. Sprinkle evenly over the top.
06 - Bake for 30 to 35 minutes, or until the chicken is cooked through (internal temperature 165°F) and the top is bubbling and golden brown.
07 - Let rest for 5 minutes before serving.

# Expert Hints:

01 -
  • The creamy artichoke sauce keeps the chicken incredibly moist without any fancy techniques
  • It comes together in minutes but tastes like something from a nice Italian restaurant
02 -
  • The breadcrumb topping can get too dark if your oven runs hot so check at 25 minutes and tent with foil if needed
  • Using chicken that's similar in thickness prevents some pieces from drying out while others finish cooking
03 -
  • Let the dish rest those full five minutes or you'll lose all that glorious sauce when you cut into it
  • The topping can be made ahead and kept in the fridge until you're ready to bake

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