Baked Artichoke Chicken couldn't be easier to prepare and is packed with artichokes, onions, and Kalamata olives for a fast, healthy dinner. Jump to Recipe keyboard_arrow_down
Baked Artichoke Chicken only takes about 5 minutes to throw together and creates the most delicious Mediterranean inspired meal full of artichokes and Kalamata olives. If you love artichokes, you may also love this Spinach and Artichoke Pasta or Spinach and Artichoke Pizza.
The first time I made this Artichoke Chicken it disappeared so quickly that I didn’t even get a chance to take a picture! I was completely enamored with the delicious Mediterranean flavors in this dish. The artichokes were a fun addition and they are a great source of vitamin C, folate, magnesium, and dietary fiber. Just be sure you pick up artichokes that are packed in water (the marinated artichokes are packed in oil, which adds a lot of calories to the dish).
You know I am a fan of dinners that are easy to prepare. If you love easy as much as I do, you are going to be very pleased with how simple this recipe is. You really aren’t even cooking, just tossing a couple of ingredients into a casserole dish and sticking it in the oven. One dish meals are my favorite!
This chicken was pretty fantastic as is, but if you are looking for a flavor boost I’d recommend sprinkling some feta cheese on top, or incorporating in some sun-dried tomatoes.
Tips for Making Baked Artichoke Chicken
- Although the dish is delicious on it's on, you can take it to another level by throwing in some sundried tomatoes, capers, or roasted red peppers. Then top everything with crumbled feta cheese - amazing!
- If you want to add some extra flavor to the chicken, sprinkle on your favorite spice mix. You could make your own with oregano, rosemary, cumin, and coriander or buy a packaged Mediterranean spice blend.
- If chicken breast is more your style, cook the dish covered for the first 20 minutes to ensure the chicken doesn't dry out too much. You could also add some chicken broth or white wine to the dish to keep the chicken nice and moist. You can also add tomatoes to this dish.
- Try adding a can of diced tomatoes to the mix. We like to use fire roasted diced tomatoes since they add some extra flavor. This is also a great way to ensure the chicken stays moist if you are going to use chicken breasts instead of thighs. It is almost impossible to make a dish with artichokes, without someone wondering about spinach artichoke dip.
- Although this recipe has a completely different flavor profile, you can add some of those flavors to this dish. Once the dish has finished cooking, add some defrosted frozen spinach to the dish and top with shredded mozzarella. Return to the oven until the cheese melts, 4-5 minutes.
- There are so many options for side dishes for this meal. I love it with a simple couscous or yellow rice but it's also great with some spaghetti squash, cauliflower rice, or a creamy polenta.
- A few folks have asked about marinated artichokes. If you aren't concerned about the oil (and there calories/fat) from marinated artichokes, they will add lots of flavor to the dish since the oil is normally really flavorful. You may not need as many olives if you decide to use marinated artichokes. In case you are wondering, frozen artichokes are also an option. Just make sure they are fully defrosted before adding them to the dish.
Making Slow Cooker Artichoke Chicken
This dish works really well in the slow cooker so that is another option when it comes to cooking. If you are going to use chicken thighs, you can follow the recipe as written and cook on low for 3-4 hours. For chicken breasts, you will need to add some liquid to the dish. You could use chicken broth, white wine, or canned diced tomatoes. Then cook it on low for 3-4 hours until the chicken is just cooked through. Chicken breast can dry out in the slow cooker, so it is important not to overcook it.
Artichoke Chicken Pasta
One way I love to serve this dish is as a pasta dish. Cook the chicken as directed and then serve it over a bed of warm pasta, using the cooking liquid as the sauce. Usually, I will also drizzle some olive oil on top and add tons of Parmesan cheese. This also works with spaghetti squash or zucchini noodles for a low carb artichoke chicken pasta.
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Preheat the oven to 350. Spray a casserole pan with cooking spray and place half the onions, half the artichokes, and half the olives in the bottom of the pan. Layer the chicken on top and then cover with the remaining onion, artichokes, and olives. Sprinkle with salt and pepper. When cooked the internal temperature of the chicken should be 165 F. Squeeze lemon over top and serve hot.
Bake for 35-45 minutes until chicken is fully cooked. Serve with fresh lemon.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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