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!