Creamy Artichoke Chicken

5 from 1 vote

If you like artichoke dip, you will love this chicken dish. Quickly seared chicken breast is topped with a savory artichoke dip topping and finished with a quick broil in the oven.

Course Main Course

Cuisine American

Keyword artichoke, Chicken, main

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 577kcal

Author Jenny Ross

Ingredients

12 ounces marinated artichoke hearts liquid squeezed out and chopped
2 tablespoons parsley minced
1/4 cup roasted jarred red bell pepper diced, omit for nightshade-free
1/2 cup Parmesan cheese grated, or 4 tablespoons nutritional yeast for dairy-free
1/3 cup mayonnaise
4 ounces cream cheese softened, or use more mayonnaise for dairy-free
4 garlic cloves minced
1 teaspoon avocado oil
1 1/2 pounds chicken breast 4 boneless, skinless halves, 6 ounces each

Instructions

Preheat the oven’s broiler and grease a rimmed baking sheet and set it aside.
In a medium bowl, mix together the artichoke hearts, parsley, bell peppers, Parmesan cheese, mayonnaise, cream cheese, and garlic.
Pound the chicken to an even 1/2 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task. Season with salt and pepper, to taste.
Heat a large pan over medium-high heat and when hot, add the oil. When the oil is shimmering , lay chicken in the pan. Keep the chicken in a single layer and cook for 3-5 minutes per side. Work in batches if it won’t all fit in one round of cooking. Place chicken in the prepared baking dish and cover with artichoke mixture. Broil for 5 minutes or until golden.

Nutrition