Tomato Basil Artichoke Baked Chicken Recipe
This Tomato Basil Artichoke Baked Chicken is a flavorful and easy-to-make dish featuring tender baked chicken breasts topped with a savory mixture of artichoke hearts, fresh basil, roma tomato, garlic, Parmesan, and melted mozzarella cheese. Perfect for a wholesome weeknight dinner, it combines Italian-inspired ingredients baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Chicken
- 4 chicken breasts (1.8 to 2 lb total; if large, halve horizontally to make 4 smaller pieces)
- Salt, to taste
- Italian seasoning, to taste
- 1 tablespoon butter (for greasing the pan)
Topping
- 14 oz artichoke hearts, chopped
- ¼ cup fresh basil, chopped
- 1 roma tomato, chopped
- 2 garlic cloves, minced
- ¼ cup Parmesan cheese, shredded
- 8 oz fresh mozzarella cheese, sliced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare Baking Dish and Chicken: Grease the bottom of a 2.5-quart oval casserole dish with 1 tablespoon of butter. Season the chicken breasts on both sides with salt and Italian seasoning. Arrange the chicken in the dish evenly.
- Initial Bake: Bake the seasoned chicken breasts uncovered in the preheated oven for 15 minutes. The chicken won’t be fully cooked at this stage, but this will start the cooking process.
- Make Topping Mixture: While the chicken is baking, combine the chopped artichoke hearts, fresh basil, chopped roma tomato, minced garlic, and shredded Parmesan cheese in a small bowl. Mix well to blend the flavors.
- Add Topping and Cheese: Remove the chicken from the oven and evenly spread the artichoke mixture over the chicken breasts. Then layer the sliced fresh mozzarella cheese on top of the mixture.
- Final Bake: Return the baking dish to the oven and bake uncovered for an additional 15-20 minutes at 375°F, until the chicken is cooked through and the cheese is melted and bubbly. For a golden crust, optionally broil for 1-2 minutes at the end, watching carefully to avoid burning.
- Serve: Serve the baked chicken breasts as is, or over cooked spinach or rice. Pour pan juices over the chicken and sides for extra flavor.
Notes
- Use smaller chicken breasts or halve large breasts for even cooking.
- Broiling at the end is optional but adds a nice golden crust to the cheese topping.
- This dish pairs well with cooked spinach, rice, or a light salad.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Adjust seasoning according to your taste preferences.
