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Chicken & Artichokes

If you love hot artichoke dip, you'll love this easy chicken dish.
Serves 4
4 skinless, boneless chicken breast halves 
1 14.5-ounce jar marinated artichoke hearts, drained and chopped (Plain canned hearts are fine.) 
3/4 cup grated (not shredded) Parmesan cheese
3/4 cup mayonnaise
3 tablespoons sour cream
1 teaspoon minced garlic
1 pinch pepper, or to taste
Preheat oven to 375 degrees. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic.
Place chicken in a greased 7 x 11-inch baking dish (it should fit snugly). Season with salt and pepper, and cover evenly with artichoke mixture. Bake, uncovered, for 45 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Serve with your favorite rice dish.
Note: Squeeze excess moisture out of the artichokes or you'll end up with liquid in the bottom of the pan. It doesn’t affect the flavor, but you'll need to take the chicken out with a slotted spoon.