Chicken Breasts with Artichoke Hearts and Parmigiano

  • Yield:4 servings
  • Time:
    30 mins show details
Tags: main dish, Italian, dinner, baked

Ingredients

  • 4
    chicken breast halves, boneless, skin-on if possible
  • 14 ounces
    artichoke hearts, water-packed, drained and quartered
  • ¾ cup
    Parmigiano-Reggiano, freshly grated
  • ½ cup
    mayonnaise
  • garlic, minced
  • kosher salt
  • black pepper, freshly ground
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Equipment

  • 9x13 inch baking dish
  • instant-read thermometer

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Preparation

  1. Preheat oven to 375°F. Season chicken breasts generously with salt and pepper, then arrange in a buttered 9x13 inch baking dish.

  2. Combine quartered artichoke hearts, grated Parmigiano, mayonnaise, and minced garlic in a bowl. Mix thoroughly. (Don't skip the fresh garlic - garlic powder won't give you the same depth.)

  3. Spread the artichoke mixture evenly over each chicken breast, creating a thick coating.

  4. 30 mins

    Bake uncovered for 30-35 minutes until chicken reaches 165°F internal temperature and the topping is golden.

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