I love one pot (or dish) dinners. The cleanup and storage is too easy not to love. I found this chicken recipe on Pinterest and made a few adjustments to fit our tastes. The results tasted just like spinach and artichoke dip but with chicken! In fact, next time, I will add a few handfuls of baby spinach to play up the spinach and artichoke flavors. Because the chicken cooked in the artichoke mixture, it was incredibly moist and delicious. I will definitely be making this dinner again very soon and so should you 🙂
Ingredients
- 1 jar of marinated artichoke hearts, drained and rinsed
- 1 can of artichoke hearts in water, chopped
- 3/4 cup grated Parmesan cheese
- 2/3 cup good mayonnaise
- 2 cloves garlic, minced
- 1/4 cup basil, chopped
- 1/2 teaspoon dried oregano
- 1 pinch red chili flakes
- 4 boneless chicken breasts
- 1 handful of cherry tomatoes, halved
- salt and pepper to taste
- Preheat the oven to 375 degrees. Butter a shallow baking dish. Place the chicken into the baking dish and season with salt and pepper.
- In a separate bowl, mix together the artichokes, tomatoes, mayonnaise, garlic, chili flakes, basil, oregano, and cheese. Spread this mixture over the chicken, coating completely.
- Bake for 30-35 minutes uncovered until the topping is golden brown and bubbly. The juices should run clear when cut.
