Creamy Artichoke Chicken
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.
Servings 4
Calories 577kcal
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
Calories: 577kcal | Carbohydrates: 7g | Protein: 44g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 1052mg | Potassium: 716mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1594IU | Vitamin C: 28mg | Calcium: 213mg | Iron: 2mg