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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.
Based on some of the reviews and my own tastes I added spinach and kalamatas. And did do the broiler for the last few minutes. So so good. Excited for these leftovers too as I suspect it will only get better
This was delicious! The only change I made was I added spinach to my veggie mix. Super easy and was a major hit in my house.
Easy and delicious! My only change was that I used thighs instead of breasts. I like the idea of more veggies just because I am trying to get more into my diet. Thanks so much! Following you on Pinterest now
Thank you! I am glad you liked this dish! Yes, chicken thighs work great here too, and I also love the idea of using loads of veggies + meats.
How thick of a slice are the mozzarella on top of the chicken
About 2/3 of an inch.
I want to make this. Do you have the macros to this dish. Neeed them for myfitness pal.
I don't have that capability on my site yet, but you can use this online tool for nutritional information: https://www.verywell.com/recipe-nutrition-analyzer-4129594
I am not a fan of baked chicken, but this was delicious! I followed the recipe exactly, including the glass of wine . 2 of my 4 breasts looked to be on the bigger side so I just pounded them a bit thinner. Thank you!
Thank you, Stephanie! I am glad you liked it! 🙂 🙂 🙂
I have made this several times according to recipe, and with my own add ins. The key is either to halve the breasts horizontally like she says, or pound the breasts thin. This is the only way you will get the chicken cooked properly without overlooking everything else. Other advice is to make sure to heavily season chicken in first step. Thank you for this awesome recipe. My changes have been to use Roma tomatoes only, increase amount of those chopped tomatoes a bit, and add a tbs of capers. Sometimes I add mission or kalamata olives. It is so good... I love it over soft polenta or orzo.
Thank you for your detailed comment! You are absolutely right - the key in this recipe is to half the chicken breasts or pound them thin. Using more tomatoes is always a great idea, as well as adding capers or kalamata olives! 🙂 Great idea to serve it over polenta or orzo!
Fantastic and beautiful dish. My boyfriend told me it's his new favorite. I'll be making it again. Thanks for the recipe!
Thank you! So happy to hear you enjoyed it!
Does anyone know the nutrition information for this? I made this for dinner this week but I am doing Weight Watchers and need to figure out the points value. Thank you.
After reading the comments, I decided to season the chicken a little more. I used Cavender's Greek Seasoning, seasalt, Italian seasoning, and pepper. I added a bit of red wine to the vegetable mix. I love cooking with fresh basil and I'm so excited to see how this turns out! It's so pretty to look at!
Great tips, Breanna! Greek seasoning, Italian seasoning, sea salt sound like great additions + red wine! I love cooking with fresh basil as well, can't wait until the Summer comes so I can have plenty of fresh basil again! 🙂
really upset and hungry right now. made this recipe exactly and after 35 minutes of baking and 5 min of broiling it smelled amazing and i had my sides ready to go on the plate.. went to scoop it.....and it was raw! now i have it back in the oven covered but have no idea how much longer to bake it for and everything else was good to go. i thought about putting the breasts in a pan, but all the veggies have now touched raw chicken.... will try with pre-cooked chicken next time. wish the cooking time was accurate for this recipe!
Sorry about your cooking time mishap. I use 4 small chicken breasts or slice 2 large chicken breasts in half horizontally. Baking them for 35 minutes total at 375 F in a preheated oven is more than enough. Did you read my recipe correctly and baked the chicken breasts for 35 minutes total? Also, did you preheat the oven to 375 F and is your oven accurate temperature-wise?
You should always check your meat with a meat thermometer prior to pulling it out as every oven cooks differently.
this looks amazing but i am not a big fan of basil. do you have any suggestions on what i can substitute?
Made this for dinner today and loved it!! I added some spinach that needed to get used, lemon juice, cayenne and some sundried tomatoes as well. Everyone loved it, and I will make it again, thank you!
Just made this and we all loved it! Including my 2 year old. Super healthy and easy! Thank you! As a busy working mom, I'm always looking for healthy, easy, one-pot wonders and this will now become a staple!
I made this tonight, it was excellent. Flavorful and delicious.the only variation from the recipe was I used frozen artichokes because I had them and I added garlic salt and emeril"s essence because well, I jist put that on every chicken dish 🙂 this was great served over egg noodles, the cooking time was spot on. Thanks for a great new weeknight recipe.