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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
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!
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!