Creamy Artichoke Chicken Bake (Printable)
Tender chicken with artichokes in creamy garlic sauce, topped with golden cheese and breadcrumbs
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
→ Artichoke & Filling
04 - 1 can (14 oz) 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 gluten-free or regular breadcrumbs
14 - 2 tablespoons unsalted butter, melted
# How-To:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Season chicken breasts generously with salt and black pepper on both sides. Arrange in a single layer in the prepared baking dish.
03 - In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup Parmesan cheese, mozzarella cheese, minced garlic, Italian herbs, and red pepper flakes. Fold in the quartered artichoke hearts until evenly distributed.
04 - Spread the artichoke mixture evenly over each chicken breast, covering completely.
05 - In a small bowl, combine 1/2 cup Parmesan cheese, breadcrumbs, and melted butter. Mix until crumbs are evenly coated.
06 - Sprinkle the breadcrumb mixture evenly over the artichoke-topped chicken.
07 - Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165°F and the topping is bubbling and golden brown.
08 - Let the casserole rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The creamy sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Don't skip the resting time, or you'll lose all those delicious juices when you cut into the chicken
- Butterfly thicker chicken breasts so they cook evenly with the sauce
03 -
- Use room temperature sour cream and mayo to prevent any curdling when you mix them
- Put a baking sheet on the rack below to catch any bubbly overflow