Artichoke Chicken – OMG! Better than any restaurant and ready in under 30 minutes!!! Chicken marinated in Italian dressing, topped with cheesy artichoke dip and baked. Only 6 ingredients – Chicken, Italian dressing, artichokes, mayonnaise, garlic, parmesan cheese. Can assemble chicken earlier in the day and bake when ready. Everyone LOVED this! #chicken #artichokes #baked #dinner #lowcarb #keto #glutenfree
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Pin This RecipeThis Artichoke Chicken has quickly become a favorite in our house. Chicken topped with parmesan cheese and artichokes. It is incredibly delicious! This chicken only takes a few minutes to make and it tastes fantastic. Pan sear the chicken a couple of minutes on each side and place on a rimmed baking sheet. Mix together parmesan cheese, mayonnaise, artichokes, and garlic. Spread the artichoke mixture on top of the chicken and bake.
We’ve made this several times and even served it at a little dinner party. I love making this for a dinner party because you can assemble the chicken earlier in the day and pop it in the oven about 20 minutes before you are ready to eat. SO easy!!
To give the chicken extra flavor, I marinated it in some bottled Italian dressing. I really think this made the dish. Nobody wants to eat bland chicken! The cheesy artichoke mixture on top is basically my favorite artichoke dip. OMG! I mean, how could anyone NOT like this?!?! You could even add some mushrooms to the artichoke mixture. Double YUM!
Serve this with some asparagus, zucchini, pasta, or rice for a restaurant-quality meal at home! Here are a few of our favorite side dishes that go great with this yummy chicken:
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Artichoke Chicken
Ingredients:
- 1 cup bottled Italian dressing
- 4 skinless boneless chicken breast halves
- 1 Tbsp olive oil
- 1 (15-oz) can artichoke hearts, drained and chopped
- ¾ cup grated Parmesan cheese
- ¾ cup mayonnaise
- ¼ tsp garlic powder
Instructions:
- Marinate chicken breasts in Italian dressing a few hours to overnight.
- Preheat oven to 375ºF.
- Heat olive oil in non-stick skillet over medium-high heat. Remove chicken from marinade and cook 2 minutes per side. Place chicken on foil lined baking sheet.
- In a medium bowl, mix together chopped artichoke hearts, Parmesan cheese, mayonnaise, and garlic powder. Spread artichoke mixture evenly on top of chicken.
- Bake for 20 to 25 minutes, until juices run clear.
Steph
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Delicious, I made it in the slow cooker, was so good.
Absolutely amazing! The only thing I did differently was I broiled it! So tasty I will definitely make this again.
Would it work to make this in an instant pot? Any thoughts on how the mayo mixture would handle the pressure cooking?
I’ve never made this in a pressure cooker, so I can not say.
Could you freeze this recipe? And if you froze it would you cook it before freezing?