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Tomato Basil Artichoke Baked Chicken

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Tomato Basil Artichoke Baked Chicken – delicious chicken breasts smothered in fresh mozzarella cheese, chopped artichokes, tomatoes, fresh basil, and baked to perfection! Comfort food made with healthy ingredients. I love Mediterranean style recipes this time of the year (Spring – Summer) – as the temperatures get warmer outside, I always crave something that’s light and lean, yet delicious, flavorful, and satisfying. This Mediterranean style chicken fits the bill! Perfect with a glass of wine!

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The recipe couldn’t be easier to make. The prep takes only 15 minutes, and then you just bakeΒ theΒ chicken for a total of 30 or 40 minutes.
Preheat oven to 375 F.
Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 – that’s what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.

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In the mean time, combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.

combine chopped tomatoes, chopped artichokes, shredded parmesan cheese, garlic, and chopped fresh basil

Remove the chicken from the oven (the chicken will not be completely cooked through – you’ll continue baking it later) – you have baked it for 15 minutes:

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Place the vegetable mixture on top of chicken in the baking dish:

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Top with sliced fresh mozzarella cheese:

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Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.

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Tomato Basil Artichoke Baked Chicken

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Tomato Basil Artichoke Baked Chicken

Ingredients

  • 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
  • salt
  • Italian seasoning (herbal)
  • 1 tablespoon butter
  • 7 large artichokes hearts (one 14 oz can), drained
  • 7 large fresh basil leaves, chopped
  • 1 large roma tomato, chopped
  • 2 garlic cloves, minced
  • 1/4 cup grated parmesan cheese
  • 8 oz fresh mozzarella cheese, sliced

Instructions

  1. Preheat oven to 375 F.
  2. Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
  3. Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
  4. Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
  5. Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
  6. Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
  7. Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.
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{ 50 comments… add one }
  • Michelle @ O Blog Off May 13, 2016, 11:38 pm

    Julia
    This looks absolutely amazing! I am such a lover of dishes that use fresh mozzarella. Perfect time of year to enjoy some lighter meals!
    Thank you for posting!
    Michelle

    • Julia June 29, 2016, 12:05 am

      Thank you, Michelle!

  • kathleen k Parker May 15, 2016, 6:58 pm

    This was good. I would double the veges. In addition, I would add more seasoning, such as Tony Chacherie’s. I also wonder how this would be if we cooked the chicken fully, shredded it, added the veges and the cheese on top and made it into a casserole instead. I had my chicken on brown rice. I enjoyed it, and next time I am adding more seasoning ( I am from New Orleans–we like seasoning lots) doubling the vege topping, and making it into a casserole. I might even add some banana peppers to it. Overall B+ recipe… just needs a little more oomph for my taste buds. And I think if you made it into a casserole, you could use less expensive mozzarella.

    • Julia June 29, 2016, 12:05 am

      Thank you, Kathleen, great suggestion – maybe I’ll try to make it your way. πŸ™‚

  • Carrie June 6, 2016, 10:06 pm

    I agree with Kathleen. I loved all the ingredients of this recipe and the smell as it cooked. The only issue was the chicken didn’t get enough of the flavor. This could be easily solved by either shredding or dicing the chicken, plus maybe doubling the mixture to put on top to make it more into a casserole. Another option instead of putting it on rice is to put it on top of linguine or some other pasta. Otherwise, thank you for the idea!

    • Julia June 29, 2016, 12:03 am

      Thank you, Carrie, great suggestions! I also usually slice the chicken breasts in half so that they are not so thick. Then, I season those chicken breast halves as recipe indicates, and use the chicken breast halves in place of the chicken breasts – that way you don’t end up with a big thick chicken breast, instead you get a thinner slice of the chicken’s white meat.

      • Jessica Carroll September 15, 2016, 9:03 am

        This looks great, There is just something about a great baked chicken recipe, it looks VERY flavorful, certainly seasoning the chicken prior to cooking will help people who don’t think a baked breast can be flavorful. We are trying it Monday and I will post a review. Thank you so much for sharing!

      • Caraline March 10, 2017, 10:07 pm

        Cutting the breasts in half was perfect and I layered them cut side up (not sure if that’s the correct verbiage…) which let all the flavor from the cheese, artichokes and cherry tomatoes soak in. My 8.5 yr old loooooved it!! He kept commenting on the smell – haha! I used dried basil since I forgot fresh at the store, but still delish. I used brown rice and drizzled the left over juices on top. Oh and I had leftover asiago cheese so I added some of that too . Also, I already had grated cheese (like the pizza topping kind) instead of shredded and still good. One tip I would suggest is to let it cool for 5mn in order for everything to kind of settle and hold together. Yum. Yum. Yum!!!

        • Julia March 10, 2017, 11:45 pm

          Thank you, Caraline! Glad you enjoyed it! Yes, dried basil (if you don’t have fresh one) works pretty well usually, too, as it’s very flavorful. Serving rice with this Mediterranean style chicken is a great idea!

  • Donna July 6, 2016, 8:36 pm

    I made this tonight and it was excellent! There were a lot of juices from the pan and I didn’t have the rice or spinach. I saved it for soup later. The aroma of this cooking was amazing! Will make again and try with spinach or rice.

    • Julia July 9, 2016, 3:20 pm

      Thank you, Donna, I am glad you liked it! Those juices do taste great over green veggies or rice! πŸ™‚

  • Deb July 10, 2016, 12:49 pm

    This sounds and looks great, however, I would use sun dried tomatoes rather than the Roma to add more flavor and double the fresh basil and serve it with angel hair pasta. Also, add some spinach under the cheese. Why not use the who can of artichokes, they are so good and would keep the flavor up too!

    • Julia July 15, 2016, 11:56 am

      Thank you, Deb, for your tips! I love sun-dried tomatoes and use them a lot! You’re right, I should just use the whole can of artichokes instead of 2/3 of a can (they cook down anyway), so I corrected the recipe. πŸ™‚

      • Toni July 19, 2016, 7:33 pm

        All your recipes look great and I’ve made a few but I’m not a fan of sun dried tomatoes and you do use them a lot ..can they be replaced with something else?.

    • Nancy May 9, 2017, 10:49 pm

      I actually did make this with sun dried tomatoes instead of romas and it was fantastic! Even my 7 year old loved it!

  • Katie July 15, 2016, 8:54 am

    This was absolutely delicious! I made this for dinner a couple days ago and my husband is already asking when we will have it again. I might just add more veggies because they were that good. An amazing meal!

  • Jen July 22, 2016, 1:00 am

    Thanks for sharing this, I made it and really liked it. My only issue is that it made me really bloated :(. I’ve eaten it twice now with the same problem and that rarely happens to me. Anyone else have that? I cannot figure out what about the dish is causing it to adjust next time. Thoughts?

    • Jessica Carroll September 20, 2016, 9:55 am

      Most likely its the artichokes…they can be bloating like broccoli.

  • Hts July 26, 2016, 5:15 pm

    Not sure where I went wrong but had a time getting chicken done.

  • Barbara July 26, 2016, 9:59 pm

    Can I do this in a slow cooker?

  • dianne August 9, 2016, 7:06 pm

    ugh, not so good from my view. Just no flavor and I used fresh tomatoes from the garden!

  • Elizabeth August 9, 2016, 9:27 pm

    I made your recipe almost exactly as described and it was DIVINE! I usually don’t brag on myself about dinner, but my husband can tell you that I was absolutely triumphant about this dish! I ended up serving it over white rice, then adding fresh lemon juice to the top of everything and it was soooo good. Thank you so much for this great recipe!

  • SherryK August 15, 2016, 6:44 pm

    Made this for dinner tonight and I think it is one of the best things I’ve ever made and I’ve been cooking for almost 50 years! I used thin sliced cutlets so they baked quickly. Hubs loved the “sauce” over rice. Next time I will probably double the vegs, I love my veggies. Fantastic recipe!

  • Dawn August 21, 2016, 3:06 pm

    Had to write and thank you for such an amazing recipe. Definitely the new fam fav. Still can’t believe something so delish could be soooooo easy!!!! Thanks again!!!

  • Amy Delaney August 30, 2016, 9:23 pm

    Can this be made without the cheese? I am not a fan of mozzarella (except for pizza!) but everything else in this recipe sounds amazing.

  • Sadie Lankford September 9, 2016, 9:42 pm

    I had to bake these for about 50 minutes, they were thick but WAY different cook time so keep that in mind when you’re making it. πŸ˜€

  • Jessica September 19, 2016, 7:09 pm

    I made this tonight, it was excellent. Flavorful and delicious.the only variation from the recipe was I used frozen artichokes because I had them and I added garlic salt and emeril”s essence because well, I jist put that on every chicken dish πŸ™‚ this was great served over egg noodles, the cooking time was spot on. Thanks for a great new weeknight recipe.

  • Jackie September 21, 2016, 9:52 pm

    Just made this and we all loved it! Including my 2 year old. Super healthy and easy! Thank you! As a busy working mom, I’m always looking for healthy, easy, one-pot wonders and this will now become a staple!

  • Jasmine October 6, 2016, 11:43 pm

    Made this for dinner today and loved it!! I added some spinach that needed to get used, lemon juice, cayenne and some sundried tomatoes as well. Everyone loved it, and I will make it again, thank you!

  • cristina sicard October 19, 2016, 11:18 am

    this looks amazing but i am not a big fan of basil. do you have any suggestions on what i can substitute?

  • megan January 1, 2017, 5:52 pm

    really upset and hungry right now. made this recipe exactly and after 35 minutes of baking and 5 min of broiling it smelled amazing and i had my sides ready to go on the plate.. went to scoop it…..and it was raw! now i have it back in the oven covered but have no idea how much longer to bake it for and everything else was good to go. i thought about putting the breasts in a pan, but all the veggies have now touched raw chicken…. will try with pre-cooked chicken next time. wish the cooking time was accurate for this recipe!

    • Julia January 2, 2017, 11:15 pm

      Sorry about your cooking time mishap. I use 4 small chicken breasts or slice 2 large chicken breasts in half horizontally. Baking them for 35 minutes total at 375 F in a preheated oven is more than enough. Did you read my recipe correctly and baked the chicken breasts for 35 minutes total? Also, did you preheat the oven to 375 F and is your oven accurate temperature-wise?

    • Breanna January 13, 2017, 8:38 pm

      You should always check your meat with a meat thermometer prior to pulling it out as every oven cooks differently.

  • Breanna January 13, 2017, 8:37 pm

    After reading the comments, I decided to season the chicken a little more. I used Cavender’s Greek Seasoning, seasalt, Italian seasoning, and pepper. I added a bit of red wine to the vegetable mix. I love cooking with fresh basil and I’m so excited to see how this turns out! It’s so pretty to look at!

    • Julia January 31, 2017, 12:46 pm

      Great tips, Breanna! Greek seasoning, Italian seasoning, sea salt sound like great additions + red wine! I love cooking with fresh basil as well, can’t wait until the Summer comes so I can have plenty of fresh basil again! πŸ™‚

  • Bekah January 23, 2017, 10:16 pm

    Does anyone know the nutrition information for this? I made this for dinner this week but I am doing Weight Watchers and need to figure out the points value. Thank you.

  • Cherish February 12, 2017, 12:00 am

    Fantastic and beautiful dish. My boyfriend told me it’s his new favorite. I’ll be making it again. Thanks for the recipe!

    • Julia March 12, 2017, 11:26 pm

      Thank you! So happy to hear you enjoyed it!

  • Napagirl February 18, 2017, 6:30 pm

    I have made this several times according to recipe, and with my own add ins. The key is either to halve the breasts horizontally like she says, or pound the breasts thin. This is the only way you will get the chicken cooked properly without overlooking everything else. Other advice is to make sure to heavily season chicken in first step. Thank you for this awesome recipe. My changes have been to use Roma tomatoes only, increase amount of those chopped tomatoes a bit, and add a tbs of capers. Sometimes I add mission or kalamata olives. It is so good… I love it over soft polenta or orzo.

    • Julia March 12, 2017, 11:01 pm

      Thank you for your detailed comment! You are absolutely right – the key in this recipe is to half the chicken breasts or pound them thin. Using more tomatoes is always a great idea, as well as adding capers or kalamata olives! πŸ™‚ Great idea to serve it over polenta or orzo!

  • Stephanie March 1, 2017, 8:58 pm

    I am not a fan of baked chicken, but this was delicious! I followed the recipe exactly, including the glass of wine . 2 of my 4 breasts looked to be on the bigger side so I just pounded them a bit thinner. Thank you!

    • Julia March 11, 2017, 1:23 am

      Thank you, Stephanie! I am glad you liked it! πŸ™‚ πŸ™‚ πŸ™‚

  • Linda Wester March 17, 2017, 9:01 am

    I want to make this. Do you have the macros to this dish. Neeed them for myfitness pal.

  • John March 22, 2017, 8:26 pm

    How thick of a slice are the mozzarella on top of the chicken

    • Julia March 29, 2017, 12:41 am

      About 2/3 of an inch.

  • Andi March 23, 2017, 9:25 pm

    Easy and delicious! My only change was that I used thighs instead of breasts. I like the idea of more veggies just because I am trying to get more into my diet. Thanks so much! Following you on Pinterest now

    • Julia March 29, 2017, 12:40 am

      Thank you! I am glad you liked this dish! Yes, chicken thighs work great here too, and I also love the idea of using loads of veggies + meats.

  • Holly Puckett April 18, 2017, 9:48 pm

    This was delicious! The only change I made was I added spinach to my veggie mix. Super easy and was a major hit in my house.

  • Kate May 7, 2017, 7:28 pm

    Based on some of the reviews and my own tastes I added spinach and kalamatas. And did do the broiler for the last few minutes. So so good. Excited for these leftovers too as I suspect it will only get better

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