Artichoke Chicken Bake (Print version)
Creamy chicken and artichoke casserole with cheesy golden topping
# Ingredient List:
→ 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
→ 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 Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt and pepper, then 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 until evenly distributed.
04 - Spread the artichoke mixture evenly over the chicken breasts, covering completely.
05 - In a small bowl, mix together Parmesan, breadcrumbs, and melted butter until combined.
06 - Sprinkle the crumb mixture evenly over the top. Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is bubbling and golden brown.
07 - Let the dish rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The creamy artichoke filling keeps chicken incredibly moist without any fancy techniques
- This comes together in minutes but tastes like you spent all day cooking
02 -
- Overcrowding the pan creates steam instead of a golden crust so use a larger dish if needed
- The breadcrumbs can burn quickly so check at 25 minutes and tent with foil if necessary
03 -
- Pounding the chicken to even thickness prevents thin ends from drying out before thicker pieces cook through
- Fresh parsley or basil sprinkled over the top right before serving adds a bright pop of color and flavor