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!
Mediterranean style dinner recipe with lots of healthy ingredients. Tomatoes, basil, artichokes are smothered with Parmesan and Mozzarella cheeses and baked on top of chicken breasts in a casserole dish. Easy recipe!
- 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
- 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
- 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.
Just made this for lunch today and it was sooo yummy! I forgot to get fresh basil, so used dried, and shredded mozzarella but it was still amazing. Will definitely make again!
Thank you, Jessica! So happy to hear that! Glad to know that dried basil worked well, too.
Are you using can of artichoke hearts or marinated artichoke hearts?
I am using a can of plain artichoke hearts, not the marinated ones.
I made this tonight- used. 13×9 pan – AMAZING! I marinated overnight in Italian Dressing – easy and fantastic recipe!
So glad you liked it! Thank you for stopping by ! 🙂
What is the calories for this?
Really fantastic dish! We had this for dinner tonight and my KIDS loved it! We will make this one again for sure!
So glad your family liked it!
Made this tonight for dinner. I wasn’t sure about it at first because I didn’t let everything combine together. But when I went for 2nds, it tasted waay better once everything combined together a little more. I would make it again. I agree with the more veggie comments, didn’t have issues cooking the chicken and I had pretty thick breasts at parts. Can’t wait to make this for my fiance and see what he suggests to add to it. He’s the master chef in my household. Next time I will try it over the rice or noodles. Thank you for sharing!
Thank you, Kristy, for your thoughtful comment! So glad you liked it! Great idea to serve this over rice.
I’m making this right now. I added pesto to the veggie mixture , and used sun dried tomatoes. It smells really good
Made it for a family gathering and everyone raved how great it was even with tri.tip being served. Amazing recipe!
This is delicious! I tried it last night with some modifications (someone commented asking about doing this in the crock pot–you can!): I prepped everything the night before, so I chopped veggies (doubled tomatoes) and combined with cheese in a bowl in the frig overnight. I cut the 2 chicken breasts in half horizontally, as indicated in the recipe, coated with olive oil and balsamic vinegar and all the spices, mixed up and left in the frig overnight. In the morning I coated the bottom and sides of the crock with smart balance, added the chicken in a single layer, topped with the veggie mixture then the fresh mozzarella. Cooked on low for 4 hours (chicken was cooked through when I checked at 3.5 hrs), then switched to warm til we were ready to eat. Served over gluten free penne, topped with cracked pepper, shredded parm, and more fresh basil. Excellent! One thing I’d try next time is saving most of the basil for adding fresh right before eating. Thank you so much for this recipe–it’s a winner and a great summer dish!! 🙂