Artichoke chicken bake

    (2830)
    40 min

    In this super-quick dish, chicken breast fillets are baked with a topping of Parmesan cheese and artichoke hearts. Loads of flavour for hardly any effort!


    10 people made this

    Ingredients
    Serves: 4 

    • 1 (400g) tin artichoke hearts, drained and chopped
    • 60g grated Parmesan cheese
    • 160g mayonnaise
    • 1 pinch garlic pepper
    • 4 skinless chicken breast fillets

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise and garlic pepper (use black pepper and garlic granules instead, if liked). Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
    3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the centre and juices run clear.

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    Reviews & ratings
    Average global rating:
    (2830)

    Reviews in English (2164)

    by
    654

    WOW! Super-fantastic! We LOVED this chicken dish! I used marinated artichokes and chopped them fine (I believe they added to the overall flavor). I used 1.5t minced garlic and a dash of salt and pepper in place of the garlic pepper (I didn't have any). I completely drained the artichokes but still ended up with some liquid in the pan (I'm puzzled where it came from), but it may have helped to flavor the chicken. Company-worthy or a nice change of pace for everyday fare. Excellent post! 01/10/05 - Made this AGAIN and realized that the water is definitely coming from the artichokes. I squeezed them before chopping and extracted a lot more liquid. You simply got to use marinated artichokes to capture that extra flavor! We also sliced the chicken breasts into strips, and added 5 pieces of precooked bacon (heated & crumbled) to the artichoke mixture. Simply FANTASTIC! I've NEVER rated a recipe twice - this is that good!! Just drain and squeeze the artichokes and your water problem will disappear!  -  05 Jan 2005  (Review from Allrecipes US | Canada)

    by
    601

    I hate to change my prior five-star rating to a four-star, but the first time I made this I subbed half the mayo with sour cream. I just made this as-writte, with the full amount mayo, and it's really really oily, and leaves an aftertaste. I still love this recipe and will make it again, but you really need to swap out some of the mayo for sour cream. With that change, it's fabulous. Once again, thanks for sharing  -  17 Jul 2006  (Review from Allrecipes US | Canada)

    by
    532

    This was so good! I did make a few changes: I was cooking for 6 and used 8oz fat free sour cream, 1/2c light Hellmans mayo, 1c shredded parm. I also sauteed in 1 Tbs. butter: 3 large garlic cloves (minced) with an 8oz jar of mushrooms (drained and chopped.) I let the mushroom mixture cool and then mixed the ingredients as in recipe. I did use marinated artichokes as others suggested. I also sprinkled a little Italian Bread Crumbs over the top and then sprayed with Butter cooking spray to get it to "crisp the top" I baked mine for 40 minutes in a 375 oven. I served the chicken on top of whole wheat egg noodles. Juicey, Tastey....no left overs!!!!  -  08 Nov 2006  (Review from Allrecipes US | Canada)