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    Tomato Basil Artichoke Baked Chicken

    Published: May 13, 2016 / 123 Comments

    456.1K shares
    • Facebook4.2K
    Recipe Print

    Tomato Basil Artichoke Baked Chicken - comfort food made with healthy ingredients!

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    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!

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    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.

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    In the mean time, combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.

    combine chopped tomatoes, chopped artichokes, shredded parmesan cheese, garlic, and chopped fresh basil

    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:

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    Place the vegetable mixture on top of chicken in the baking dish:

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    Top with sliced fresh mozzarella cheese:

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    Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.

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    Enjoy your Tomato Basil Artichoke baked chicken!

    4.88 from 120 votes

    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! 
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4 servings
    Calories per serving 400 kcal
    Author: Julia

    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 Information
    Tomato Basil Artichoke Baked Chicken
    Amount per Serving
    Calories
    400
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    10
    g
    63
    %
    Cholesterol
     
    128
    mg
    43
    %
    Sodium
     
    706
    mg
    31
    %
    Potassium
     
    865
    mg
    25
    %
    Carbohydrates
     
    13
    g
    4
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    42
    g
    84
    %
    Vitamin A
     
    775
    IU
    16
    %
    Vitamin C
     
    15.8
    mg
    19
    %
    Calcium
     
    415
    mg
    42
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Shelby

      January 28, 2022 at 10:02 am

      What sides would you pair with this?

      Reply
      • Julia

        February 11, 2022 at 8:52 pm

        For veggie sides, I would serve this with roasted asparagus, Brussels sprouts, or sauteed or creamed spinach.

        You can also serve this over rice, angel hair pasta, couscous, orzo. This will work well with flavored rice, too.

        Reply
    2. Jocelyn

      January 23, 2022 at 1:10 am

      Can you use beef steak tomatoes for this?

      Reply
      • Julia

        February 11, 2022 at 9:31 pm

        Yes, they will be a great choice!

        Reply
    3. Bridget

      January 14, 2022 at 8:07 am

      This was absolutely delicious!! I used grape tomatoes because that’s what I had and also seasoned the veggie mixture with salt and pepper and the Italian seasoning. Even my picky eaters loved it!

      Reply
      • Elaine

        January 30, 2022 at 8:37 pm

        Can you make this ahead and freeze it?

        Reply
        • Julia

          February 11, 2022 at 8:40 pm

          Yes, you can freeze this dish.

          Reply
      • Julia

        February 11, 2022 at 10:19 pm

        Bridget, I am so glad you enjoyed this recipe! Thank you for sharing our changes!

        Reply
    4. Jenna

      December 13, 2021 at 3:57 pm

      Hi! Can I use ricotta instead of mozzarella? Or do you think it will get watery?

      Reply
      • Julia

        December 14, 2021 at 5:47 pm

        Yes, the ricotta would get too watery. I would use more solid cheeses that you can slice, such as Gruyere cheese or Swiss cheese, Provolone will work too!

        Reply
    5. Andrea

      November 16, 2021 at 8:42 am

      Could you use sundried tomatoes with this recipe?

      Reply
      • Julia

        November 18, 2021 at 3:46 pm

        Yes, you can - they will be delicious!

        Reply
      • Deb

        January 16, 2022 at 6:48 pm

        My family Loves this recipe so fresh & different. My 16 yr old daughter asked me to make it 2 weeks in a row & invited her friends over since she liked it so much. We added kalamato olives.

        Reply
        • Julia

          February 11, 2022 at 10:07 pm

          Deb, your comment made my day! 🙂 I am so flattered you've made this recipe several times. Love the addition of kalamata olives!

          Reply
    6. Brandi Harrington

      September 25, 2021 at 7:33 am

      Do you think this would work ok using grape.tomatoes? Either way it's on this week's menu ☺

      Reply
      • Julia

        September 25, 2021 at 12:22 pm

        Yes, grape tomatoes would work great! I would slice each one of them in half.

        Reply
    7. Denise P

      March 02, 2021 at 8:41 pm

      Made your delicious cake today. A real keeper and sent it to my family. Our grandparents are from Holland!

      Reply
    8. Shari

      February 03, 2021 at 6:24 pm

      Absolutely delicious. Easy to prep. The dish is super tasty with mouth watering flavors and juicy chicken. I can’t wait to make this for guests.

      Reply
    9. Erin

      April 10, 2020 at 9:59 am

      I send this recipe to everyone! It's so good! I am going to be making it this weekend, but this time I will be substituting the tomatoes for roasted red peppers. This is definitely one of my favorites! Thank you!

      Reply
    10. Laura Norman

      August 08, 2019 at 7:32 pm

      Just made for dinner and it was a hit. The resident 9yo doesn’t like cooked tomatoes so I subbed some jarred marinara and it was great. Just used the rest of the marinara on some pasta as a side dish. Pinned to my recipe board for a repeat performance!

      Reply
      • Julia

        September 28, 2019 at 8:24 pm

        Happy to hear that! Thank you so much for your wonderful comment. 🙂

        Reply
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