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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.
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. 😀
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.
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!!!
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!
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!
ugh, not so good from my view. Just no flavor and I used fresh tomatoes from the garden!
Can I do this in a slow cooker?
Not sure where I went wrong but had a time getting chicken done.
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?
Most likely its the artichokes...they can be bloating like broccoli.
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!
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!
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. 🙂
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?.
I actually did make this with sun dried tomatoes instead of romas and it was fantastic! Even my 7 year old loved it!
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.
Thank you, Donna, I am glad you liked it! Those juices do taste great over green veggies or rice! 🙂
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!
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.
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!
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!!!
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!
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.
Thank you, Kathleen, great suggestion - maybe I'll try to make it your way. 🙂
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
Thank you, Michelle!