Tomato Basil Artichoke Baked Chicken - comfort food made with healthy ingredients!
Delicious chicken breasts smothered in fresh mozzarella cheese, chopped artichokes, tomatoes, fresh basil, and baked to perfection! I love Mediterranean style recipes this time of the year (Spring - Summer). And, as the temperatures get warmer outside, I always crave something that's light and lean, yet delicious, flavorful, and satisfying. This Mediterranean style Tomato Basil Artichoke Chicken fits the bill! Perfect with a glass of wine!
The recipe couldn't be easier to make. The prep takes only 15 minutes, and then you just bake the chicken for a total of 30 or 40 minutes.
How to make Tomato Basil Artichoke Chicken (step-by-step photos):
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.
In the mean time, combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
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:
Place the vegetable mixture on top of chicken in the baking dish:
Top with sliced fresh mozzarella cheese:
Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
Enjoy your Tomato Basil Artichoke baked chicken!
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
- 14 oz artichokes hearts
- 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 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.
- Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
- Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
- Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
- Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
- 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.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This looks amazing!! I am new to cooking. I just was wondering if I could put in Kalamata olives, or if t would totally ruin the recipe?
Hi Nicole! Kalamata olives would be a great addition, they won't ruin this recipe!
This was delicious. My husband is a meat and potatoes, plain jane kind of eater and he was very impressed with this dish. I used fresh tomatoes and basil from my garden. I will definitely make this again.
Fresh tomatoes and basil make this dish! ❤️
Delicious and easy to make. Thank you!
Happy to hear that, Alissa! 🙂
Hi, Julia, I love your site and intend to make chicken breasts for 12 people for Christmas. I am a seasoned cook and am afraid of ending up with dry chicken breasts. I have read in the past that cooking chicken breasts bone-in and skin on helps keep the flavor and helps keep the chicken from drying out. Do you agree? I want to cook chicken breasts the day before Christmas and then warm them up in a casserole dish on Christmas. I can use all the advice you have, as I don't want to disappoint 12 people. I think I have less chance of them drying out if I use bone-in, skin on chicken breasts. Would I warm up in a 300 degree oven on Christmas...maybe 20-30 mins. with foil on the casserole? I trust your opinion, and thank you in advance.
Toni, thank you for trusting my recipes! ❤️
1) I agree that cooking bone-in skin-on chicken breasts will be helpful to prevent them from drying out. The skin does help lock in the moisture. Bake the bone-in chicken breasts at 350 F for 30 - 45 minutes (depending on the size). While the bone-in chicken will be more moist than boneless, it is still possible to overcook it, so it's best to use an instant meat thermometer - it should register 165 degrees F at the thickest part when the chicken is done. Make sure the thermometer is touching meat, not bone.
2) Another option would be to cook skinless boneless chicken thighs as they are more moist than white chicken meat. Cook them similarly to skinless boneless chicken breasts.
3) You can also use skin-on bone-in chicken thighs and bake them for about 30 to 40 minutes until juices run clear, and the instant meat thermometer registeres 165 F in the thickest part of the thigh.
4) Reheat gently in the preheated oven at 350 F for about 15 to 25 minutes (depends if you reheat from close to room temperature or from refrigerator-cold). You can reheat it uncovered. If covering with foil when reheating, it will take longer to reheat.
5) It's always a good idea to give a recipe a test run before cooking it for the holidays. I would bake a small portion of this using the chicken of your choice in advance, and reheat it the next day to make sure everything works as planned.
I hope this recipe works out well for you.
Happy Holidays and let me know how everything turns out. 🙂
Hi, Julia, I love your site and intend to make chicken breasts for 12 people for Christmas. I am a seasoned cook and am afraid of ending up with dry chicken breasts. I have read in the past that cooking chicken breasts bone-in and skin on helps keep the flavor and helps keep the chicken from drying out. Do you agree? I want to cook chicken breasts the day before Christmas and then warm them up in a casserole dish on Christmas. I can use all the advice you have, as I don't want to disappoint 12 people. Do you think my idea of cooking the breasts the day before all the way through and then warming up in the oven for Christmas will work? I think I have less chance of them drying out if I use bone-in, skin on chicken breasts. Would I warm up in a 300 degree oven on Christmas...maybe 20-30 mins. with foil on the casserole? I trust your opinion, and thank you in advance.
So very yummy and it made the house smell wonderful! The chicken was so moist and the juice which we put on our brown rice was delicious! Company worthy!
Elaine, I am so happy this recipe was a success! Serving this with rice is delicious! 🙂
Hi Julia
Delicious but where does the liquid come from shone in your pictures. No mention of adding liquid in recipe.
It looks like it's just the juices from the chicken and the veggies as they cooked.
Yes, Jennifer is correct!
Delious and super easy. My husband loved it and so did I.
Pam, I am so glad the recipe was enjoyed! Thanks for taking the time to comment! 🙂
This was easy and delicious! I will definitely be making it again! The only change I made was using a package of grape tomatoes instead of one Roma tomato. I served it over brown rice.
Kathy, I am so glad you gave this recipe a try and enjoyed it! Thank you for such a wonderful comment!
Making this right now, it is super easy and hope it tastes as good as it smells baking in the oven, added mushrooms and some other spices because I prefer my food have a kick!
Mike, I am glad you found my recipe and I hope you loved it! Thank you for such a positive comment - I appreciate it! 🙂
Do you think I can make this with sundried tomatoes instead of fresh tomatoes? Any adjustments?
Brittany, this would be deliciuos with sun-dried tomatoes! Just follow the recipe as is.
I recommend using oil-packed sun-dried tomatoes (in a glass jar) as they are more plump and moist. Drain all the olive oil really well, so that the chicken bake doesn't get greasy. Enjoy! 🙂
One of my favorites!
Thank you! 🙂
Made this dish tonight and it was delicious! The whole family loved it. Fresh and tummies! Will certainly be making this dish a regular in our house!
Julia, I am glad you gave this recipe a try and that it was a success! Thanks for taking the time time to comment!
I made this for dinner today. It was so tasty. The entire family loved it.
Nikki, I am glad to hear the recipe was enjoyed! Thank you for taking the time to share your feedback! 🙂
Love the recipe!! Where does the liquid shown in your. pictures come from. I didn’t see any in the recipe.
Phyllis, the liquid came from the chicken releasing the juices first. Then, some more liquid came from tomatoes and artichokes. Enjoy the recipe!
At what point in the process do you think you would freeze this? After the first 15min of the chicken cooking or once it’s completely cooked?
Lauren, I would freeze this after the chicken is completely cooked through.
Do you think I could do this in a crockpot instead of the oven?
I've never tried this in a slow cooker.