What’s for dinner?? It’s the question that never goes away. Well, here’s another easy answer for you. This Baked Chicken with Artichokes and Tomatoes is a simple recipe that you can whip up with pantry staples, and quickly. Just make sure your chicken breasts are thawed and you’re ready to go. The ingredients stew together in the oven and create a deliciously garlicky broth that shouldn’t be wasted. Serve this chicken with some good crusty bread or rolls for sopping up the flavors, or spoon the chicken and juices over a bed of rice. You won’t be sorry!
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Cheese Makes Everything Better
The creamy mozzarella really pulls the flavors together in this dish, so I would caution against skipping it. If you want to go a little further, you can add a light sprinkle of Parmesan, or even a few feta crumbles as well. More cheese = more delicious, but also more expensive, so find your balance. ;)
Optional Garnishes
I garnished with parsley for the photos, but it really isn’t necessary for the flavor. If you happen to have a basil plant at home though, chiffonade a few leaves and sprinkle them on top for a truly incredible finish. 👌
How to Serve Baked Chicken with Artichokes
As mentioned above, the liquid in the baking dish is super scrumptious and shouldn’t be wasted. I suggest serving this chicken over rice, or with some crusty bread for dipping in that liquid. Or even better yet, how about some Homemade Garlic Bread? YES PLEASE. It would also be awesome over my Lemon Parsley Pasta.
Baked Chicken with Artichokes and Tomatoes
Servings 4Ingredients
- 1 15oz. can diced tomatoes, drained ($0.69)
- 2 Tbsp olive oil ($0.22)
- 3 cloves garlic, minced ($0.24)
- 3/4 tsp dried oregano ($0.07)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper
- 1/2 Tbsp lemon juice ($0.02)
- 2 boneless, skinless chicken breast halves (about 1 lb. total) ($4.04)
- 1 pinch salt and pepper ($0.05)
- 1 14oz. can artichoke hearts ($2.29)
- 1 cup shredded mozzarella ($0.94)
Instructions
- Drain the diced tomatoes. In a medium bowl, combine the drained tomatoes with the olive oil, lemon juice, minced garlic, oregano, salt, and some freshly cracked pepper. Stir well, then set the tomato mixture aside. Preheat the oven to 400ºF.
- Place the chicken breasts on a cutting board and cover them with a sheet of plastic wrap. Use a mallet or rolling pin to carefully pound the chicken breasts to an even thickness. Don’t pound with too much force or the breasts may split. Start at the thickest part of the breast and work your way out toward the edges. Once pounded, slice each chicken breast into two portions and season each side with a pinch of salt and pepper.
- Drain the can of artichoke hearts and roughly chop them into smaller, bite-sized pieces. Place a handful of the artichoke pieces in the bottom of a casserole dish, then lay the chicken pieces over top. Cover the chicken with the remaining artichoke pieces. Pour the tomato mixture over top.
- Bake the chicken, uncovered, in the fully preheated oven for 30 minutes. After 30 minutes, sprinkle one cup of mozzarella over top. Switch oven’s setting from bake to broil and broil the dish (on the middle rack) for about 5 minutes or until the cheese is bubbly and browned. Serve immediately.
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How to Make Baked Chicken with Artichokes – Step by Step Photos
Drain one 15oz. can of diced tomatoes. In a medium bowl combine them with 2 Tbsp olive oil, 1/2 Tbsp lemon juice, 3 cloves of garlic (minced), 3/4 tsp oregano, 1/4 tsp salt, some freshly cracked pepper, and 1/2 Tbsp lemon juice. Set the mixture aside. Begin to preheat the oven to 400ºF.
Place two boneless, skinless chicken breasts on a cutting board and cover them with a sheet of plastic wrap. Use a mallet or rolling pin to pound out the breast until they are an even thickness. I know it sounds strange to say “gently pound”, but honestly, if you hit with too much force you’ll split the meat. So, just gently work your way from the thickest part of the breasts out towards the edges, until they’re even all the way across. About 1/2 inch thick.
Then cut each breast into two portions. Each portion is about the size of a deck of cards. Season each side of the chicken pieces with a pinch of salt and pepper.
Drain a 14oz. can of artichoke hearts, then roughly chop them into smaller, bite-sized pieces. Place a handful of the pieces in the bottom of a casserole dish, then place the chicken pieces on top. Cover the chicken with the remaining artichoke hearts.
Pour the diced tomato mixture over the chicken and artichoke hearts. Bake the dish (uncovered) in the preheated oven for 30 minutes.
After 30 minutes, sprinkle 1 cup mozzarella over the chicken, switch the setting on the oven from bake to broil, and broil the dish until the cheese is bubbly and browned. Serve immediately.
And that’s all it takes to make this scrumptious Baked Chicken with Artichoke Hearts and Tomatoes!
And like I said, don’t forget about those delicious juices in the bottom of the dish! Oh so good!
This was excellent. Used Italian diced tomatoes and added capers.
Made this last night. Sooo tasty! I had Texas toast garlic bread with it. Can’t wait to have leftovers tonight. It was very easy. Long story short, I just diced up the chicken.
Delicious! Beat expectations! Added capers and seasoned the chicken with salt, pepper, onion powder and oregano.
My improvisations: No cheese, had close to 2 lbs of chicken thighs so a 28 oz can of diced tomatoes and two cans of artichoke hearts. Added lots of freeze dried minced garlic, some Kalamata olives, Italian herbs, a multipurpose seasoning, and lemon zest. Served over egg noodles with steamed broccoli on the side. Perfect weeknight dinner for those evenings when you can’t face chopping.
An inexpensive meal an yet so elegant. Pairs great with garlic bread.
This was seriously delicious for how simple it was to throw together! Definitely will be remaking!
My modifications were more garlic in the sauce, and I only had a can of crushed tomatoes, not diced. So I added a fistful of cut cherry tomatoes I had for texture. I added some paprika to season the chicken as well as the salt and pepper. Also took Beth’s suggestion to add some feta and parmesan. Everything I have ever tried from this site has been good, no duds!
This recipe is perfection, tasted like something from a restaurant. We served over plain jasmine rice. I was savoring every bite lol.
Excellent, thanks. I wrapped the chicken in bacon slices and added 2T melted butter to the tomato mixture… then cooked for 45 minutes at 400 before adding the cheese, since I was using larger breasts. Served it with a butternut squash medley and some asparagus, and a good red Zin. Wonderful meal.
Super easy and tasty recipe.
Chucked it in my dutch oven because I don’t have a casserole dish and chicken came out juicy and tender. Definitely adding this to the rotation!
Delicious and easy! I followed the recipe exactly, and it was great. That being said, it was my first time pounding meat and I found it truly creepy…maybe I shouldn’t watch slasher movies before meal prep.
Next time I make this, I’ll cut into chunks, and brown on the stove for some color before finishing it in the oven to avoid future meat pounding.
Great recipe :) Easy to make, and delicious
Can you freeze this before baking or after?
I haven’t tried freezing this one, unfortunately.
I absolutely love this recipe! I have made it with chicken breasts, boneless and skinless thighs and also pork chops! I always double the recipe because I love having the leftovers! It’s always a hit with us. It’s in my oven right now.
Love when you can make a repeat with a twist! Thanks Monika!
Very tasty! And simple to make. My family asked for it again this week. Its double good as leftovers with all the juices marinating together
That’s a win!
OMG! LOVED THIS!!!! Added olives, extra garlic and served over orzo. Super yum. This is a keeper !!!!!
The olives and orza sound fabulous!
This is recipe is a fantastic foundation, as noted by other comments above, and combines my favorite ingredients (tomatoes, garlic, artichokes, and lemon). Our meal was excellent, though I did make a couple of changes based on what I had on hand. I used bone-in chicken thighs with the skin removed and essentially braised them. I browned the chicken thighs in a dutch oven (5 minutes first side, 2 minutes second), and them removed them from the pan and added the tomato mixture and artichokes. I nestled the chicken thighs into the tomatoes and artichokes, and sprinkled some paprika-based seasoning on top and baked per the recipe instructions. With five minutes remaining, I topped it with Parmesan (I did not have any mozzarella). I served it with some pasta we had leftover, and it was fantastic. I may toss in olives and / or capers next time, and may add some red pepper flakes as my family really likes adding a bit of heat.
I made this with out flattening the boneless chicken breasts and added a few Kalamata olives. I did cook it a little longer….5-10 min followed by brief broiling. It was delicious.
I marinated the chicken breast in Italian dressing, butterflied it and stuffed the filling inside. Adding Italian seasonings to the tomatoes/artichoke mixture bumped up the flavor. We enjoyed the dish!
No no no !!! Not a good dish !
What was wrong? I just bought ingredients lol
This was sooo good! I tweaked by using Rotel instead of regular tomatoes, and using skin-on bone-in chicken leg quarters instead of chicken breasts–because that’s what I had in the kitchen. I browned the chicken first, so it would cook in the oven. I also saw you’re (Beth’s) comment on the capers, so I added a few. The flavor was just fantastic. I will definitely be making this again.
This is really good, Beth. Easy for a sworn bachelor like myself. I can taste each ingredient in this while I eat, not a muddled up bunch of unrecognizable flavors. Thank you for this recipe.
Decent but A little bland. Needs more spice of some sort.
Had this yesterday at my son and daughter in-laws……absolutely loved it !!! Will be making this for future get togethers…it’s definitely a keeper !!!!
I don’t really like artichokes. What could I use as a substitute?
I suppose you could do some capers to replace the briny flavor of the artichokes. You may find that you need more tomatoes to make up for the lost volume of the artichokes, though.
A completely different recipe?
Very tasty! Tweaked it by adding sauteed mushrooms, canned tomatoes with green chilies and thighs, instead of breast.
Question: I’m in the process of moving and don’t have all my regular kitchen supplies handy. Will this recipe still work without pounding the chicken? Or any suggestions on how to get creative with this step? I don’t have a rolling pin either. Thank you!
I didn’t have a rolling pin either so I used a wine bottle :) It wasn’t perfectly even but the recipe still worked great and it was super delicious! The juices at the bottom are perfect for spooling on top so the chicken is always moist.
It will still work, but baking time might be a bit different if the pieces are thicker. Also, you’ll have a little less surface area in contact with the flavorful ingredients, so it might not be quite as tasty. :)
Made this tonight to use up leftover artichokes and mozzarella and it was fab! As it was the remainder of a jar of artichokes there weren’t so many but they were in chilli oil so tasted great! Really easy, will definitely make again.
We made this last week, and my husband has officially requested it stay in the rotation. I would have preferred two cans of tomatoes as we were scrimping! We used the Hunts brand that comes in the garlic, basil, and oregano variety to give it that marinated-overnight taste to boost the flavor, and it was only 10 cents more than plain diced. Not bad! We also took the blogger’s advice to serve with crusty bread. It was toasted in the oven with butter and a little garlic salt. Yum! With two cans next time, will definitely make again. It was delicious!
This was very good. I varied the recipe by sauteeing the olive oil, 6 cloves garlic (we really likeour garlic), minced, 3/4 tsp dried oregano, 1/4 tsp salt , Freshly cracked pepper for a few minutes in a sauce pan to add flavor.
Then added 1/2 Tbsp lemon juice, 2 boneless, skinless chicken breast halves and 14 oz can artichoke hearts as directed.
Also added oregano and salt to the cheese before broiling. Added some fresh basil. Came out very good.
Also made some whole wheat penne sauteed in olive oil to serve with. Thanks.
Totally unnecessary for deliciousness, but if you let the tomato mixture in the fridge overnight before making this, the flavors are even more amazing. I love this recipe!
I don’T understand all the good reviews. This was okay, not much flavor quite bland. Won’t be making it again.
Can I use Basil instead of Oregano? And I diced tomatoes with herbs. Can that be used with artichokes?
Making this tonight. Thanks.
My antique Chambers oven doesn ‘t broil. Is that step crucial? BudgetBytes is my go-to for ideas. Use it almost daily. Thank you.
It’s crucial to making it look pretty, but I’m sure it will still taste good without broiling. :)
I am OBSESSED with artichokes right now. I made this for the first time about a month ago, and I’ve made it every week since. We serve it over zoodles sauteed in a little olive oil. SO GOOD!
This recipe was delicious and so easy to put together. The broiled cheese on top is wonderful!
This was absolutely AMAZING! I followed the recipe exactly as written and it was one of the best things ever. Seriously. Make this.
This was so delicious and smelled like pizza, which is great since we love pizza but are trying to keep things low carb. Thanks for this winner of a recipe! (I wanted to give it 5 stars but the form wouldn’t let me for some reason.)
This was so delicious and smelled like pizza, which was awesome since we love pizza but are trying to keep things low carb. Thanks for this winner of a recipe!
Why couldn’t you make this with chicken thighs?
You probably could.
To be honest, this recipe was one I wasn’t super excited about–just needed to make a healthy dinner and I saw this and thought “hey, I have those ingredients”. But… It was fantastic! The artichokes are delicious after cooking in the tomato sauce–and the cheese adds just the right richness. Thanks Beth!
Can I substitute chicken breasts with chicken breast tenders? Those were the only thing I had in my freezer. Thanks!
You may need to reduce the cooking time a smidge, but other than that it should work.
I have made this three times since you posted. Thinking about it makes me hungry. I do think I pounded the chicken a bit thinner than you did but I still really liked it. I made this for a fussy eater with broccoli instead of artichokes and I think it still worked. Everyone ate it up. I do think this needs more than 1 can of artichokes. I used two and found that it balanced with the chicken instead of being a minor player.
Another great dish. Keep them coming!
Hi and thanks for the great baked chicken recipe. everyone loves it. I want to make it as soon as possible.
I also made this using the whole can of tomatoes and boneless, skinless chicken thighs ( pounded them a bit). Turned out very well. Served it with leftover pasta and steamed spinach. Easy, quick and surprisingly delicious with so little effort.
Do you think this would hold up if made in a slow cooker?
That would probably be pretty good! The chicken will probably be very tender.
Y U M!!! I didn’t drain the can of tomatoes as I love things saucy and we served this over quinoa. Delish!!! I also used skinless boneless thighs and no problems – super tender.
Just made this for dinner and it was a winner! Definitely one of my favorite recipes I’ve tried from your blog. I think I’ll double it next time to get leftovers :)
This was delicious! So simple with lots of flavor. My husband loved it – and I’ll definitely put it into the regular rotation. Thought about adding some capers on top for some extra punch. Thanks!!
The flavours were good but I was kind of expecting it to end up saucier… I might try doubling the tomato mixture next time just to make sure I get my sauce content!
Has anyone tried using chicken thighs?
this was great! I liked how easy it was to make. I made it exactly as written but found I had to bake the chicken a 7 minutes longer to get it to 165 degrees internally. I served it with spaghetti squash, also think it would be tasty over pasta. I will definitely make this again.
I made this and added a heap of fresh spinach to the bottom, and it was super delicious! I can’t wait to make it again! I’m no longer afraid of artichoke, so that’s an additional plus!
Made this tonight and it came out like, ridiculously amazing. Pretty much followed the recipe, small changes – seasoned chicken with tarragon and thyme, and added capers in addition to the artichokes for extra salty vinegary goodness. I want to make this like every day.
Made this tonight with “fresh” tomatoes I canned in September…my kind of meal! Used fresh mozz too…soo good and soo easy, will make again and again!
Do you think this recipe could be made ahead & frozen for later use?
Probably. It doesn’t have any ingredients that don’t do well in the freezer. :)
made this last night – it was good but I wasn’t sure how the lemon juice was supposed to be used. I squeezed a bit into the tomato mixture – was that the intent? Did I miss that part? thanks!
So sorry about that. I didn’t catch that when I proof read the recipe! It goes in with the tomatoes, olive oil, and herbs. It’s fixed now. Thanks for letting me know!
Made this last night! The seasoned diced tomatoes were incredible, I plan to use that part of the recipe for bruschetta.
Served it with spaghetti squash.
Hi Beth, the only two ingredients you normally cook with that I avoid are mushrooms and artichoke hearts. I’ve gotten pretty good at subbing in peppers and onions when I see you using mushrooms or art hearts, but I don’t think I want to aim for that sort of flavor in this recipe. Can you think of any other ingredient that might be a decent stand-in for art hearts in this recipe? I like the bulk that they add, I just don’t like their specific taste. Thanks!
Maybe olives? I think mushrooms might be kind of nice in this, actually! :)
In addition to the olives you could try adding some chopped zucchini or eggplant to make up for the bulk :)
What size casserole dish?
Unfortunately this one doesn’t say the volume on the bottom, but it looks like somewhere between 1.5-2 quart.
So simple and delicious! I’ve been eating this over steamed broccoli and cauliflower.
What can I replace the artichokes with? They’re crazy expensive where I live. Sadface :(
Olives would probably be nice and give that briny flavor.
I used cheese tortellini in place of the artichokes and it was fabulous.
Made this and was so easy, fast and so good. Recommend everyone have a can of artichokes on hand just for this impressive and simple offering for quick weeknight dinners.
If you don’t drain the tomatoes you have more juice for dipping crusty bread.
Yuuuuuuuuum! Love the simplicity of this and always looking for more chicken recipes. Thank you for sharing!
Came out great ! Thank you. I served it over spiral pasta.
lol gently pound a breast.
I will be trying this! Thanks again!
I wouldn’t drain the juices out of any of the canned juices! Just let them cook down. Much better flavor. But besides that, very good recipe!!
I wanted a little liquid in the bottom of the dish, but not a total soup, so that’s why I suggest draining them. :)
Do you think portobello mushroom caps would work ? I love the idea of chicken and will try this one soon, but would like a meatless option, too
Interesting idea! I bet it would taste good.
I have a question. This looks and sounds really good but I don’t actually eat meat although I serve meat to my family. Pounding the chicken would completely freak me out. How would I modify the cooking time to use chicken breast cutlets? Thanks a lot for your help.
Since cutlets are smaller than whole breasts, it might have the same effect on cooking time as pounding and cutting in half. I’d probably try the same cooking time.
Thanks.
OMG This looks so good!
Does anyone have advice to make this vegetarian? Preferably with vegetables and not meat-substitutes. I saw Flynn’s suggestion for substituting eggplant for the chicken, that sounds interesting and I might try that :)
Ya…the more I think about it, maybe 1/2 inch thick eggplant slices, roasted first? My husband made a veggie lasagna recently and the eggplant didn’t even cook though after 40+ minutes. Also, roasting first might keep the texture better (less spongy?) Again, I have almost no experience cooking eggplant – it’s the skin I hate, so I’ve steered clear. At home, I skin that sucker. Yes, please – any advice on eggplant much appreciated!
This sounds amazing! Too bad my husband is weird and hates artichokes…/sad face.
Making this right now! Didn’t have canned tomatoes — dang! — used tomato sauce instead. I’ll check back later. Looks incredible!
Was this the meal or did you serve any sides?
“Serve this chicken with some good crusty bread or rolls for sopping up the flavors, or spoon the chicken and juices over a bed of rice.”
I just ate it on its own because I’m too lazy to make “complete” meals, but if I did, I would serve it with crusty bread and a simple green side salad.
Oh! I wonder if eggplant could stand in for the chicken? I’m not too savvy with eggplant, but I’d like to use it more. Sounds so good with the lemon juice in there!
I’m realllly regretting that I bought all the ingredients for chicken tortilla soup before I saw this because now this is all I want! Can’t wait to try it! I already love your spinach artichoke pasta so I’m sure this will be right up my alley.
wow this looks good! do you think it would work with skinless thighs, or would the fat mess up the sauce?
Sounds great Ben. The thighs would only enhance the flavor. :)
I’m wondering the same thing. I have some chicken thighs in my freezer and everything else for the recipe.
Got exactly that in the oven right now! Got a 3lb pack of chicken thighs and doubled everything else. I’m upping the time to 45 minutes, and making some brown rice to go with. I’ll let you know how it turned out!
Turned out fantastic. So flavorful and moist. I trimmed most of the fat from the thighs before pounding them. I can see this easy meal making it in to heavy rotation.
I think it would work just fine. :)
Can I use fresh cooked artichokes intend of canned? I know it will probably raise the price of the dish, but I prefer to use fresh ingredients over canned when I can :)
I’ll be honest, I’ve never cooked fresh artichokes! :P But the briny flavor of the canned artichokes does add quite a bit to the dish, so I’m not sure it would taste quite the same with fresh.
Hi Beth,
Love your blog and looking forward to getting your book for Christmas! I wanted you to know that there seems to be some technical problem with your blog. When I try to access the blog via my laptop, i get a warning message that your site is not secure. It’s fine from my phone though.
Thanks!
Shawn
Thanks for letting me know, Shawn! If you could, try to take a screen capture of the warning and send it to me at budgetbytes@gmail.com I appreciate it!
Hi there Beth! First off, this looks incredible and also this looks so delicious. Never had artichokes prior to and now I presume I’ll attempt it.
This looks so yummy. Never had artichokes before but now I guess I’ll try it.
Hi Beth, this looks delicious. I’m going to be bachelorette for a bit and I’m not good at expending too much energy on cooking for one. I have a whole giant jar of marinated artichokes in the fridge already opened–can I use these instead of the canned, or do you think it would it be too oily? Thanks in advance!
You can definitely use the marinated artichokes. You can actually just mix that with the tomatoes and herbs and skip the olive oil. I bet it will have a lot of great flavor!
This looks amazing, I’m thinking it would probably translate well in the slow cooker also. Just add the cheese at the end and swap out thighs for the breasts.
We had all the ingredients this evening on hand and it’s in the oven…. and I’m looking over the recipe again and wondering about the lemon juice…?! Too late for this dinner, but wondering where it might go next time!
Oh thanks! I’ll fix that now. It goes in with the tomato mixture. :P
Thanks! It was pretty delicious, even without the lemon juice. I’m guessing a splash of white wine or balsamic might also work if one, ahem, is out of lemons ;) Like sometimes one is.
Shouldn’t it be feta instead of feat? ;)
Yes, yes it should. :) Thanks!
Hi Beth! First of all, this looks amazing! I’ll definitely be adding feta to mine :) It looks like your meta data might be pulling from your creamy pesto mac post, based on the auto copy when I clicked the Pinterest button.
Doh, thanks! I got it fixed now. :)