Creamy Artichoke Chicken Bake
A rich, creamy baked chicken topped with artichokes, green chiles, and Parmesan for an easy weeknight dinner.
Equipment
- oven-safe casserole dish or baking dish
- Mixing Bowl
- Spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 lb boneless skinless chicken breasts cut into thin cutlets
- 1 can (14 oz) artichoke hearts quartered and well drained
- 1 can (4.5 oz) chopped green chiles
- 6 oz cream cheese softened
- 1/3 cup mayonnaise
- 1/2 cup grated Parmesan cheese divided
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken cutlets on both sides with salt and pepper and arrange them in a large oven-safe casserole or baking dish in a single layer.
- In a mixing bowl, combine the softened cream cheese, mayonnaise, and garlic powder until smooth.
- Fold the drained, quartered artichoke hearts, chopped green chiles, and half of the grated Parmesan (about 1/4 cup) into the cream cheese mixture until evenly combined.
- Spread the artichoke mixture evenly over the chicken breasts, then sprinkle the remaining Parmesan cheese on top.
- Bake uncovered for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the top is lightly golden.
- Remove from the oven and let rest a few minutes before serving.
Notes
- Drain artichokes well to avoid a watery topping.
- Slice chicken thin for quicker, even cooking.
- Check internal temperature to ensure doneness.
- Use full-fat cream cheese for best creaminess.