Tomato Basil Artichoke Baked Chicken Recipe
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.
- 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
