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!
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!