Easy Artichoke Chicken

    40 minutes

    Chicken breasts are baked with Parmesan cheese and artichoke hearts, make for a quick and delicious weeknight meal.

    2178 people made this

    Serves: 4 

    • 1 (470g) tin artichoke hearts, drained and diced
    • 3/4 cup grated parmesan cheese
    • 3/4 cup mayonnaise
    • 1 pinch garlic pepper
    • 4 skinless, boneless chicken breast halves

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, mix together the artichoke hearts, parmesan cheese, mayonnaise and garlic pepper. Place chicken in a greased baking dish and cover evenly with artichoke mixture.
    3. Bake, uncovered for 30 minutes in the preheated oven or until chicken is no longer pink in the centre and juices run clear. Serve.

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    Easy Artichoke Chicken
    Easy Artichoke Chicken

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    Reviews and Ratings
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    Reviews in English (2186)


    WOW! Super-fantastic! We LOVED this chicken dish! I used marinated artichokes and chopped them fine (I believe they added to the overall flavor). I used 1.5t minced garlic and a dash of salt and pepper in place of the garlic pepper (I didn't have any). I completely drained the artichokes but still ended up with some liquid in the pan (I'm puzzled where it came from), but it may have helped to flavor the chicken. Company-worthy or a nice change of pace for everyday fare. Excellent post! 01/10/05 - Made this AGAIN and realized that the water is definitely coming from the artichokes. I squeezed them before chopping and extracted a lot more liquid. You simply got to use marinated artichokes to capture that extra flavor! We also sliced the chicken breasts into strips, and added 5 pieces of precooked bacon (heated & crumbled) to the artichoke mixture. Simply FANTASTIC! I've NEVER rated a recipe twice - this is that good!! Just drain and squeeze the artichokes and your water problem will disappear!  -  05 Jan 2005  (Review from Allrecipes USA and Canada)


    I hate to change my prior five-star rating to a four-star, but the first time I made this I subbed half the mayo with sour cream. I just made this as-writte, with the full amount mayo, and it's really really oily, and leaves an aftertaste. I still love this recipe and will make it again, but you really need to swap out some of the mayo for sour cream. With that change, it's fabulous. Once again, thanks for sharing  -  17 Jul 2006  (Review from Allrecipes USA and Canada)


    This was so good! I did make a few changes: I was cooking for 6 and used 8oz fat free sour cream, 1/2c light Hellmans mayo, 1c shredded parm. I also sauteed in 1 Tbs. butter: 3 large garlic cloves (minced) with an 8oz jar of mushrooms (drained and chopped.) I let the mushroom mixture cool and then mixed the ingredients as in recipe. I did use marinated artichokes as others suggested. I also sprinkled a little Italian Bread Crumbs over the top and then sprayed with Butter cooking spray to get it to "crisp the top" I baked mine for 40 minutes in a 375 oven. I served the chicken on top of whole wheat egg noodles. Juicey, Tastey....no left overs!!!!  -  08 Nov 2006  (Review from Allrecipes USA and Canada)