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.
Can I make this for a crowd of 15-20 and pt incrockpot
This dish was so simple and amazing!! I may add a few sundried tomatoes next time but perfect as is!!!
Thank you! So glad you liked this dish!
Yumminess is ahead for dinner tonight! Thank you Pinterest and for finding your yumminess there. My mouth is watering and excited for the flavors to come. I think I might had Portabella mushrooms, because I think almost everything tastes even yummier with mushrooms! I am
PS I am rating this 5 stars, because I know it will be. Every recipe I have tried your’s has been amazing…I tell people to check out your website!!!
Thank you for such a sweet comment! I am so happy you enjoyed this recipe! 🙂 .
Can one freeze this recipe after it is totally baked and reheat it to serve it??
Yes, you can! You can reheat it in the oven.
Ohmygosh, this was SO very delicious! I felt like I was
in a high-end Italian restaurant. I wanted to make it
the next night (but I’ll try to wait a week).
So happy you liked this recipe! 🙂 Thank you for such a kind comment – so nice to read comments like yours! 🙂
What type of artichokes do you use? Canned, jarred, frozen, etc.
Thanks so much!
I used canned artichokes.
I made one of your shrimp recipes yesterday and it was amazing! Cant wait to try this one. I love artichokes. I’m doing a Keto diet so I want to use chicken thighs instead of breasts. How would you change the recipe for that? Would you slice or pound them thin as well? Would the cooking times change? Thanks.
I am glad you enjoyed the shrimp recipe! I assume you want to use skinless boneless chicken thighs. You don’t need to slice them in half and pound them thin. The cooking times should be pretty much the same.
I just made this dish and it’s OH SO DELICIOUS!!! My husband loved it and asked me to save the recipe as one of his favorites! Thank you!
Thank you for such a sweet comment! So happy you enjoyed this recipe. 🙂
I just made this dish and it’s OH SO DELICIOUS!!! My husband loved it and asked me to the recipe as one of his favorites! Thank you!