Introduction

This Tomato Basil Artichoke Baked Chicken is a flavorful and comforting dish that combines tender chicken breasts with fresh herbs, artichokes, and melted cheese. It’s perfect for a quick weeknight dinner or a cozy meal any time you want something delicious and easy to prepare.

The image shows a white oval baking dish filled with four pieces of baked chicken breasts covered by a melted layer of white cheese, slightly browned on top. The chicken pieces are topped with small red tomato chunks and sprinkled green basil strips, adding fresh color contrast. Underneath the chicken, there are bits of pale yellow artichoke hearts and a light sauce with herbs, visible around the edges. The dish is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts (1.8 to 2 lb total; if large, use 2 and halve them horizontally)
Salt
Italian seasoning (herbal)
1 tablespoon butter
14 oz artichoke hearts
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

Step 1: Preheat your oven to 375°F.
Step 2: Grease the bottom of a 2.5 quart oval casserole dish or similar baking pan with butter. Season the chicken breasts on both sides with salt and Italian seasoning. Arrange the chicken breasts in the prepared dish and bake uncovered for 15 minutes.
Step 3: Remove the chicken from the oven. It will not be fully cooked yet—that’s okay, we will continue baking it later.
Step 4: In a small bowl, mix together the chopped artichoke hearts, chopped basil, chopped tomato, minced garlic, and shredded Parmesan cheese.
Step 5: Spoon this mixture evenly over each chicken breast. Then layer the sliced fresh mozzarella on top.
Step 6: Return the dish to the oven and bake uncovered for an additional 15 to 20 minutes, until the chicken is cooked through and the cheese is melted. For a golden finish, you can broil it for a few minutes at the end if desired.
Step 7: Serve the chicken as is, or over cooked spinach or rice. Drizzle some of the pan juices over the top for extra flavor.

Tips & Variations

For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before baking.
Substitute frozen artichoke hearts if fresh are not available, just be sure to thaw and drain well.
Try adding a sprinkle of red pepper flakes to the topping for a subtle kick.
Use fresh mozzarella balls torn into pieces if you prefer a creamier texture.
Serve with crusty bread to soak up the flavorful pan juices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the chicken juicy, you can cover it loosely with foil while reheating.

How to Serve

A close-up view of a white ceramic dish filled with several pieces of baked chicken breasts topped with layers of melted, slightly browned mozzarella cheese, fresh chopped green basil leaves, and chunks of red tomato. The chicken pieces sit in a light creamy sauce with visible small green herbs and artichoke hearts around. The texture of the cheese is smooth and gooey with golden spots from baking. The fresh basil is placed unevenly on top, adding contrast to the creamy white cheese and tender chicken beneath. The dish is resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs will work well and may add extra moisture and flavor. Adjust the baking time as needed to ensure they are fully cooked.

Can this recipe be made ahead of time?

You can prepare the artichoke basil topping in advance and keep it refrigerated, then assemble and bake the chicken just before serving for fresher results.

Tomato Basil Artichoke Baked Chicken Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

This Tomato Basil Artichoke Baked Chicken is a flavorful and easy-to-make baked chicken dish featuring tender chicken breasts topped with a savory mixture of artichoke hearts, fresh basil, roma tomato, garlic, Parmesan cheese, and melted fresh mozzarella. Perfect for a satisfying weeknight dinner, this recipe combines Mediterranean flavors with a simple baking technique.

Author: Elias
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

Scale

Chicken

4 chicken breasts (1.8 to 2 lb total; if large, halve horizontally to make 4 pieces)
Salt, to taste
Italian seasoning (herbal), to taste
1 tablespoon butter (for greasing)

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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
Prepare 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. If using large chicken breasts, halve them horizontally to create four pieces. Place the chicken breasts evenly in the greased baking dish.
Initial Bake: Bake the chicken breasts uncovered for 15 minutes at 375°F. At this stage, the chicken will be partially cooked and not fully done through.
Prepare Topping Mixture: While the chicken is baking, combine chopped artichoke hearts, fresh basil, chopped roma tomato, minced garlic cloves, and shredded Parmesan cheese in a small bowl. Mix thoroughly to blend the flavors.
Add Topping: Remove the partially baked chicken from the oven and evenly spread the artichoke and basil mixture over each piece of chicken. Then, layer the sliced fresh mozzarella cheese on top of the mixture.
Finish Baking: Return the baking dish to the oven and continue baking uncovered for an additional 15-20 minutes at 375°F, until the chicken is fully cooked and the cheese is melted and bubbly. Optionally, broil the dish for 2-3 minutes at the end to brown the cheese lightly.
Serve: Serve the baked chicken warm as is, or over cooked spinach or rice. Use the pan juices to drizzle over the chicken and the accompanying vegetables or grains for extra flavor.

Notes

Chicken breasts can be large or small; if large, slice horizontally to make even-sized pieces for even cooking.
Artichoke hearts can be canned or jarred, but ensure they are well drained and chopped before mixing.
Broiling at the end is optional but helps to achieve a nicely browned mozzarella topping.
Serving with spinach or rice complements the dish and helps soak up flavorful juices.
You can substitute fresh mozzarella for shredded mozzarella if desired, but slicing gives a better melt effect.

Keywords: baked chicken, tomato basil chicken, artichoke chicken, mozzarella chicken, Italian baked chicken, easy chicken recipe