This Cheesy Chicken & Artichoke Bake is an easy, flavor-packed meal that’s also low in carbs! This is a family favorite at my house, and we all fight over the leftovers!
Cheesy Chicken & Artichoke Bake
I will admit, dinner planning is one of my least favorite things. I understand it’s not rocket science, but you know what? It might as well be. At least in my house. Everyone is very vocal about when they DON’T like something, but when I am looking for ideas, suddenly the people of my house know no other word except taco. I could, seriously, serve tacos every night of the week and I doubt I would ever get a complaint. Like, I make chili twice in one month and everyone groans, CHILI AGAINNNNN??? But tacos every other night? No problemo.
WHAT IS THE MAGIC OF THE TACO?
Anyhow, the point I am getting at, is planning dinners can be tough. But this Chicken and Artichoke Bake has quickly become a family favorite.
I’ll be honest, I have one kiddo who claims, “he isn’t a fan of artichokes”, but we will be putting him up for adoption next week, so that won’t be an issue for very long.
But I’m all about an easy, chicken dish with tons of flavor that is low-carb as a side-note. Let’s do this thing.
The prep time is super quick, and you can easily serve this with a side salad, or with pasta.
You’ve got sour cream and Italiany spices…
Also, did I mention there is a lot of cheese involved? Cream Cheese, Parmesan, and mozzarella please and thank you.
And you just drain and chop some marinated artichoke hearts! YUMMMM!
Mix that all together and spread it on top of some boneless, skinless chicken breasts!
Then bake it!
Hey gorgeous.
Be prepared to fall in LOVE with this easy chicken dinner. It might even take the place of taco night once in a while…or maybe that’s just wishful thinking!
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Cheesy Chicken & Artichoke Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
This Cheesy Chicken & Artichoke Bake is an easy, flavor-packed meal that’s also low in carbs! This is a family favorite at my house, and we all fight over the leftovers!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (4 medium)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 3 ounces cream cheese, room temperature
- 1/3 cup sour cream
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 – 1/2 teaspoon crushed red pepper
- 1/2 cup fresh grated Parmesan cheese, packed
- 1 (14.5 ounce jar) marinated artichoke hearts, drained and chopped
- 1 cup mozzarella cheese
Instructions
- Preheat oven to 375°F. Coat a 2- quart baking dish with nonstick spray. Set aside.
- Season chicken breasts with salt and pepper and place in the prepared pan.
- In a large bowl combine the cream cheese, sour cream, Italian seasoning, parsley, garlic powder, and red pepper. Stir until evenly combined, with no lumps.
- Mix in the Parmesan cheese and artichokes evenly.
- Spread the cream cheese mixture on top of the chicken and sprinkle with mozzarella cheese.
- Bake for 30-35 minutes, until the chicken is cooked and juices run clear.
- Serve immediately.
Notes
Add as much crushed red pepper as you would like.
Nutrition
- Serving Size:
- Calories: 424
- Sugar: 1.8 g
- Sodium: 1143.5 mg
- Fat: 17.8 g
- Carbohydrates: 9.6 g
- Protein: 55.1 g
- Cholesterol: 164.6 mg
I’d like to try this for a luncheon entree and am wondering if if would work well to dice the chicken breasts and then one would only need to use a fork to eat it. Using undiced breasts and having to use knife makes it seem more like a dinner entree.
That would absolutely work!
My fiance and I really enjoy this recipe. I have made it exactly as written a few times, but most recently, in an effort to clear out our freezer, I used some frozen, pre-cooked tenders. I saw one of the other commenters mentioned using tenders, so I figured I would give it a shot. It turned out excellent. What a flexible and tasty recipe!
So glad you like it! It’s one of my favorite, easy dinners!
I made this with chicken tenders because that is what I had on hand. I also doubled the artichokes and the garlic powder as I am a fan of both. This was so good an so easy to make. This is definitely going in the rotation.
So glad you liked it!!
This was SO delicious!!! The moist tender chicken, the sauces creaminess and zesty tang, and the melted slight crispiness of the parmesan…aaaaaaa-mazing!!! Not to mention, my mom’s doing the keto diet so this was a perfect meal that all of us could eat that’s full of flavor.
Made this for dinner tonight & it was wonderful. Only changes I made were using boneless thighs instead of breast (we prefer the thighs) & added sautéd mushrooms. Served over a bed of rice and the juice from the chicken was a great accompiament to the rice.