Artichoke and Chicken Bake

Annete's Cooking

Be prepared to fall in love with this creamy, cheesy, flavor-packed chicken and artichoke dish. It’s a family favorite for sure and one of my most requested recipes.

Cheesy Artichoke and Chicken Bake

Many years ago, I frequented one of professional baseball player and manager Pete Rose’s restaurants in Boca Raton, Florida. I didn’t eat there because I was a fan of Charlie Hustle, the Cincinnati Reds, or baseball by any means (my Cincinnati born and bred husband is, though). I went for one thing: the artichoke dip!

The dip was a warm dish of pure cheesy, artichoke deliciousness served with red, white, and blue tortilla chips. It was so good I made my own version of it at home. It’s still a favorite, and virtually everyone I serve it to falls in love with it just as I did.

If it’s that good, why not make a meal out it, right? Brilliant. So that’s exactly what I did when I created this chicken and artichoke recipe. I started with the key ingredients in my creamy artichoke dip then spread it over a pan of chicken breasts and baked until brown and bubbly. Winner winner chicken dinner for sure!

This is the juiciest, most flavorful chicken ever. And it’s so easy to make. Be prepared to have everyone fall in love with it and ask for it again…and again.

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  • Rely on your kitchen essentials to simplify your prep work on this recipe. The versatile 8-quart mixing bowl is especially good for combining all the ingredients in the artichoke mixture.
  • Browning the chicken adds to the flavor of this dish and helps to make the chicken a lot juicier when baking. Because nonstick pans are not well suited for high-heat cooking, I recommend a stainless steel or iron skillet. I use a pre-seasoned cast iron skillet, which adds to the flavor and browns the meat evenly.
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  • When served by itself, this dish is Atkins and Keto friendly meal. Dieters can rejoice and enjoy a meal full of flavor without a lot of carbs.
  • This dish pairs well with egg noodles. Other types of noodles like cavatappi and farfalle work well, too. Spoon a heaping helping of the creamy, cheesy artichoke mixture on top of the noodles when serving. Delish!
  • If you want to add more veggies and greens to your meal, plan to serve with a small salad or steamed veggies like brussels sprouts, asparagus, or green beans.
  • Any time savings is a huge help when entertaining dinner guests. Save some time by preparing the artichoke mixture ahead of time. Mix everything together and store in an airtight container up to three days. When you’re ready to cook, soften in the microwave about 1-2 minutes then spoon the mixture on top of the chicken and bake.
  • Store leftovers in an airtight container in the fridge for up to four days.
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  • In a rush or feeling a little lazy in the kitchen? You can easily omit the step of browning the chicken first, though the chicken may not be as tender and juicy.
  • When browning the chicken, it’s important to place chicken in a single layer in the skillet. If the chicken breasts are touching or the pan is too crowded, you’ll end up steaming the chicken rather than browning it. Depending on the size of your skillet, you may need to brown the chicken in batches.
  • If you’re using a cast iron skillet to brown the chicken breasts, consider using that same skillet to bake in. Simply leave the chicken in the skillet after browning, spread the artichoke mixture on top of the chicken, and put the skillet directly in the oven to bake. One less pan to clean, plus the skillet will cook the chicken evenly and add more seasoned flavors to the dish.
  • Be sure to use a baking dish that’s large enough to fit all the chicken breasts in a single layer.
  • Using marinated artichokes add a little extra flavor and seasoning to this dish; however, canned artichokes will work just as well. I recommend at least two cans.
  • Add some spinach for a little twist. Leftover spinach works great for a mustgoes meal. You can also use frozen or about 2 cups of fresh baby spinach. Yummy, and as Popeye would say, “I’m strong to the finish ‘cause I eats me spinach.”
  • The zesty flavor of jalapenos takes this dish to whole new level. Canned, jarred, or fresh are all good options. Use as much or a little as you like for your taste buds.
  • Looking for more spice? Try adding some crushed red pepper to the artichoke mixture. I recommend about ½ teaspoon; however, you can use as much or as little as you like for your taste.
  • Monterey Jack cheese is a bit more flavorful than other white cheeses, which is why I use it in this recipe. Shredded mozzarella and Havarti are good substitutes, if needed.
Artichoke and Chicken Bake

Artichoke and Chicken Bake

Recipe by Annette (•‿•)

Be prepared to fall in love with this creamy, cheesy, flavor-packed chicken and artichoke dish. It’s the juiciest, most flavorful chicken ever. A definite winner on the dinner table.

Course: EntréeCuisine: American


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Cooking time


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  • 6 6 boneless and skinless chicken breasts

  • 2 tablespoons 2 cooking oil

  • Salt and pepper

  • 2 cups 2 marinated artichoke hearts, drained and quartered

  • 1 cup 1 grated parmesan cheese

  • 1 cup 1 mayonnaise

  • 2 teaspoons 2 garlic powder

  • 1 tablespoon 1 onion powder

  • 8 ounces 8 cream cheese, softened

  • 1-1/2 cup 1-1/2 shredded Monterey jack cheese, divided

  • 1/4 cup 1/4 jalapenos, diced (optional)


  • Preheat oven to 375° F.
  • Sprinkle salt and pepper on each side of chicken to season.
  • Heat oil in skillet over medium-high heat until hot. Place chicken in the skillet and cook about 4-5 minutes until browned, then flip and cook the other side of the chicken another 4-5 minutes.
  • Place the browned chicken breasts in a baking dish lightly coated with nonstick cooking spray. Set aside.
  • In a large bowl, combine artichoke hearts, parmesan cheese, mayonnaise, garlic powder, onion powder, jalapenos, cream cheese, and 1 cup of Monterey jack cheese. Stir until evenly combined.
  • Spread the artichoke mixture on top of the browned chicken. Sprinkle the remaining Monterey jack cheese on top.
  • Bake uncovered for 25-30 minutes or until chicken is no longer pink and juices run clear.
  • Serve and enjoy!

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