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
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 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!
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!
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.