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!
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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Nutrition
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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 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. :)