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.
What sides would you pair with this?
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.
Can you use beef steak tomatoes for this?
Yes, they will be a great choice!
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!
Can you make this ahead and freeze it?
Yes, you can freeze this dish.
Bridget, I am so glad you enjoyed this recipe! Thank you for sharing our changes!
Hi! Can I use ricotta instead of mozzarella? Or do you think it will get watery?
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!
Could you use sundried tomatoes with this recipe?
Yes, you can - they will be delicious!
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.
Deb, your comment made my day! 🙂 I am so flattered you've made this recipe several times. Love the addition of kalamata olives!
Do you think this would work ok using grape.tomatoes? Either way it's on this week's menu ☺
Yes, grape tomatoes would work great! I would slice each one of them in half.
Made your delicious cake today. A real keeper and sent it to my family. Our grandparents are from Holland!
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.
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!
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!
Happy to hear that! Thank you so much for your wonderful comment. 🙂