Thursday, April 02, 2015

Artichoke Chicken

My daughter sat down by me on the couch earlier this week to let me know she could go for some artichoke chicken soon. As luck would have it, it was on the schedule to be the recipe for this week!

1 - 14 oz can of artichoke hearts
3/4 cup of grated Parmesan cheese
3/4 cup of mayonnaise
1 pinch of garlic pepper to taste
4 - 6 skinless, boneless chicken breast (4-6 oz each)

Preheat the oven to 375 degrees. Lightly spray the bottom of a 13 x 9 baking dish. Place the chicken breasts in the dish. Open and drain the artichoke hearts. I buy the quartered ones and chop them up a little more.

Then mix the hearts, cheese, mayonnaise, and the garlic pepper. I actually add more garlic pepper than it calls for - probably more like 1/4 of a teaspoon.

Spread the mixture evenly over the top of the chicken.

Bake 35-45 minutes or until the chicken cuts easily and juices are clear. The top will be brown and crispy. I serve this with garlic and herb pasta, a salad, green beans would be good (I serve everything with green beans), rolls, and sweet tea, of course.

Easy, fast, and delicious. Just the way I like my recipes!



  1. Kathryn, this sounds so mouth is watering after reading it!!! Cannot wait to make it! Linda Booth Mason


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