Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!
If you’re looking for a wonderfully delicious main dish that is EASY to prepare, then I hope you will check out this recipe for Artichoke Chicken Bake for Two. We love it, and since it is only my husband and I at home nowadays, a meal just for two is perfect!
The prep time is about 10 minutes, and then this dish bakes in the oven until it is golden brown and done! You really can’t beat this simple recipe that not only looks good, but it also tastes good, too.
A simple artichoke topping is stirred together, placed on lightly seasoned chicken breasts and then they’re baked! It’s so simple, anyone can prepare this absolutely YUMMY main dish! Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Chicken Breasts
Before beginning, preheat your oven to 375°F. and spray an 8″ x 8″ (or 9″ x 9″) baking dish with non-stick cooking spray. This dish doesn’t take too long to prepare, so you will want to have your oven preheated and ready to go, in order to save time!
Pat the chicken breasts dry on both sides using paper towels and trim off any excess fat. Lightly season both sides of the chicken breasts with salt and black pepper. Place the two chicken breasts into the prepared baking dish in a single layer.
Chop The Marinated Artichokes
Chop 6-7 ounces of drained, marinated artichoke halves into smaller pieces, using a sharp knife. I use marinated artichokes for extra flavor, but if you only have plain, water-packed artichoke hearts those are perfectly good to use, as well.
You can see in the photo below that the artichoke hearts have been cut much smaller. Now they are ready to go into the topping that’s used to season and garnish the chicken.
Create The Artichoke Topping
Place the chopped artichoke hearts, roasted red bell peppers (chopped), finely grated Parmesan cheese, mayonnaise and minced garlic in a medium bowl.
Gently stir these ingredients until they have been fully combined. This thick mixture will be used to cover the top of the chicken breasts while they bake.
Cover The Chicken
Evenly divide the artichoke mixture between the chicken breasts, carefully spreading it to the edge, to fully cover the top of each piece.
Now it’s time to bake the chicken… see how easy that was? Place the baking dish into a preheated 375°F. oven.
Cook The Artichoke Chicken Bake For Two
Bake the chicken at 375°F. (uncovered) for 30-35 minutes OR until you see the juices run clear out of the chicken. Check its internal temperature at the 30-minute mark, so you don’t overcook the chicken (which will dry it out).
It may take 2-3 more minutes more baking time to reach 165°F., depending on your oven’s temperature (oven temps can vary quite a bit). Insert a meat thermometer into the thickest part of the chicken breast to determine the internal temperature.
When the chicken is done, the artichoke topping should be lightly browned, and the chicken breasts should be cooked through and have reached an internal temperature of 165°F.
Remove the artichoke chicken bake for two from the oven and let it rest in the baking dish (on a wire rack) for 2-3 minutes. This resting time will allow the internal juices to redistribute inside the chicken, keeping it moist.
Once the chicken has rested, use a spatula to carefully transfer each piece to individual serving plates, then serve and enjoy with a favorite side dish!
The baked chicken is delicious, moist (if not overcooked!), and the artichoke Parmesan topping brings lots of added flavor to each bite!
I really hope you love this simple, yet absolutely delicious main dish as much as we do! We love to serve this beautiful chicken dish with fresh roasted veggies on the side… yum!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to choose from, including:
- Chicken Divan
- Asian BBQ-Glazed Chicken
- Chicken Green Chile Enchiladas
- Grilled Marmalade Chicken
- Butter Chicken (Instant Pot)
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Recipe adapted from (and with thanks to) Kristy Denney at: Artichoke Chicken | The Girl Who Ate Everything
↓↓ PRINTABLE RECIPE BELOW ↓↓
Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!
- 12 ounces boneless, skinless chicken breasts* *Use two, 6 oz. breasts
- salt and black pepper to lightly season chicken on both sides
- 6 ounces marinated artichoke hearts drained/chopped
- 5 Tablespoons finely grated Parmesan cheese fresh is best!
- 5 Tablespoons mayonnaise
- 2 Tablespoons roasted red peppers finely chopped
- 1½ teaspoons minced garlic
Preheat oven to 375°F. and spray an 8" x 8" (or 9" x 9") baking dish with non-stick cooking spray. This doesn't take too long to prepare, so you need to have your oven preheated and ready to go, to save time!
Pat chicken breasts dry on both sides using paper towels. Trim off any excess fat. Lightly season both sides of the chicken with salt and pepper. Put the chicken breasts into the prepared baking dish in a single layer.
Place chopped artichoke hearts, roasted red bell peppers (chopped), Parmesan cheese, mayonnaise and minced garlic in a medium bowl. Gently stir until they're fully combined. Spread the mixture on top of the chicken breasts (dividing evenly between the 2 pieces). Cover the top of the chicken by spreading it to the edges.
Bake (uncovered) at 375℉. for 30-35 minutes OR until you see the juices running clear from the chicken. Check the internal temp. at 30-minutes, so you don't overcook the chicken. It may take 2-3 more minutes to reach 165°F., depending on oven temperature (oven temps can vary). Insert a meat thermometer into the thickest part of the chicken to check internal temp. When done, the topping should be lightly browned, chicken should be cooked through and have an internal temp. of 165°F.
Transfer pan from oven to a wire rack. Let chicken rest 2-3 minutes (to let internal juices redistribute), then serve and enjoy!
Here’s one more to pin on your Pinterest boards! 