Tomato Basil Artichoke Baked Chicken Recipe
This Tomato Basil Artichoke Baked Chicken recipe features tender chicken breasts baked with a flavorful blend of artichoke hearts, fresh basil, roma tomato, garlic, and Parmesan cheese, topped with melted fresh mozzarella. It’s a delightful, herb-infused dish perfect for a wholesome family dinner, served on its own or over spinach or rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
Chicken
- 4 chicken breasts (1.8 to 2 lb total; if large, use 2 breasts and halve them horizontally to make 4 pieces)
- Salt, to taste
- Italian seasoning (herbal), to taste
- 1 tablespoon butter (for greasing the pan)
Topping Mixture
- 14 oz artichoke hearts (canned or jarred, drained and chopped)
- 1/4 cup fresh basil, chopped
- 1 roma tomato, chopped
- 2 garlic cloves, minced
- 1/4 cup Parmesan cheese, shredded
- 8 oz fresh mozzarella cheese, sliced
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the chicken.
- Prepare the baking dish and chicken: Grease the bottom of a 2.5-quart oval casserole dish or similar baking pan with 1 tablespoon of butter. Season the chicken breasts on both sides with salt and Italian seasoning. Place the chicken breasts evenly in the greased dish.
- Initial bake: Bake the chicken uncovered in the preheated oven for 15 minutes. The chicken will be partially cooked but not done through at this point.
- Prepare the topping mixture: In a small bowl, combine the chopped artichoke hearts, fresh basil, chopped roma tomato, minced garlic, and shredded Parmesan cheese. Stir them together well to form a combined topping.
- Add the topping and mozzarella: Remove the chicken from the oven and evenly distribute the artichoke mixture over each chicken breast. Then place slices of fresh mozzarella cheese on top of the mixture.
- Continue baking: Return the chicken to the oven and bake uncovered for another 15 to 20 minutes until the chicken is cooked through and the mozzarella is melted and bubbling. Optionally, you can broil the chicken for 1-2 minutes at the end to achieve a golden, slightly browned top.
- Serve: Serve the baked chicken hot, either on its own or over cooked spinach or rice. Pour any pan juices over the chicken and side to enhance flavor.
Notes
- Using chicken breasts of similar size ensures even cooking.
- If chicken breasts are large, slicing them horizontally to create thinner pieces helps them cook evenly and faster.
- Broiling at the end is optional but adds a nice golden color to the cheese topping.
- Leftover pan juices make a great natural sauce for rice or spinach sides.
- You can substitute fresh mozzarella with shredded mozzarella if desired, but fresh slices melt best.
