Italian Artichoke Chicken

Savor the flavorful Italian Artichoke Chicken and that home-cooked feel! Easy to prepare and large enough for leftovers, I am happy to share one of my family favorites for a Sunday dinner. Serve with pasta or over spinach and customize your meal!

Italian Artichoke Chicken

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• CourseMain Dish

Servings

6

Servings 6

Italian Artichoke Chicken Votes: 7 Rating: 4.29 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseMain Dish Servings 6 Servings 6

Ingredients

• 6 4 ounce chicken breast skinless and boneless
• 1 Tablespoon Italian seasoning
• 5-6 Roma tomatoes cored and chopped
• 2 garlic cloves thinly sliced
• 1 14 ounce can quartered Artichoke Hearts drained
• 3 Tablespoon olive oil
• 1 teaspoon sugar
• 3 Tablespoon flour
• 1/2 cup mozzarella cheese
• fresh basil

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350F degrees. Arrange raw chicken breasts in a 9X11 casserole dish. Season with Italian seasoning, set aside.

   
2. In a large bowl mix together, tomatoes, garlic and drained artichoke hearts. Add extra virgin olive oil, sugar, and flour. Mix well.

   
3. Pour the tomato and artichoke mixture over the chicken. Cover with foil and place in preheated oven, bake for 35-40 minutes.

   
4. Remove from oven and uncover. Sprinkle mozzarella cheese over the top and place the chicken under the broiler for a few minutes until the cheese is golden brown and the vegetables are caramelized.
5. Remove from oven and top with chopped basil over the hot dish.

   
6. *Serve over your favorite pasta or pair chicken with a fresh spinach salad….or do both!

Recipe Notes