Artichoke Chicken

Rich, creamy, and utterly satisfying, this Artichoke Chicken recipe is a masterclass in comfort food. Tender chicken, tangy artichoke hearts, and a hint of lemon come together in perfect harmony, all wrapped in a golden, cheesy blanket.

It’s the ultimate crowd-pleaser, guaranteed to become a staple in your kitchen!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 (14 oz) cans artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions (about 1 bunch)
• 1/2 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/4 teaspoon black pepper
• Salt to taste

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.

Add the chopped green onions, parsley, and garlic to the bowl and mix until well combined.

Add the artichoke hearts to the bowl and stir until they’re fully coated with the mayonnaise mixture.

In a separate bowl, toss the chicken pieces with salt to taste.

In a 9×13-inch baking dish, arrange half of the chicken pieces in the bottom of the dish.

Spoon half of the artichoke mixture on top of the chicken.

Sprinkle with half of the shredded cheddar cheese.

Repeat the layers, starting with the remaining chicken, then the remaining artichoke mixture, and finally the remaining cheese.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken is cooked through and the top is golden brown.

Notes

Make sure to pat dry the chicken pieces before tossing them with salt to remove excess moisture, which will help the artichoke mixture stick to them better. Don’t overmix the artichoke mixture, as it can become too dense.

You can also customize the amount of green onions and parsley to your liking.

If using fresh parsley, chop it just before adding it to the bowl to preserve its freshness. You can prepare the artichoke mixture and the chicken pieces ahead of time, but assemble the dish just before baking.

To ensure the chicken is cooked through, check that it reaches an internal temperature of 165°F (74°C).

If the top starts to brown too quickly, cover the dish with foil for the remaining baking time.

Nutrional Value

• Calories: 440
• Total Fat: 29g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 12g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 33g