Artichoke Chicken

Artichoke Chicken

1,566 Reviews 48 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Amanda Bibb
Recipe by  Amanda Bibb

“This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 375 degrees F (190 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 center and juices run clear.

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Reviews (1,566)

Rate This Recipe
MONARCH38
511

MONARCH38

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!

M. Stoffel
475

M. Stoffel

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 :)

BFit4You
448

BFit4You

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!!!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 549 cal
  • 27%
  • Fat
  • 39.9 g
  • 61%
  • Carbs
  • 13.4 g
  • 4%
  • Protein
  • 34.5 g
  • 69%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 1225 mg
  • 49%

Based on a 2,000 calorie diet

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Chicken Piccata with Artichoke Hearts

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