Chicken and Artichoke Bake
Prep time:
20 minutes
Servings:
4
Cook time:
Bake Time 25 minutes
Ingredients
- 2 cups chopped chicken breasts
- 2 tablespoons olive oil
- 2 cups artichoke hearts, drained and quartered
- 1 cup carrot, finely diced
- 1 sweet pepper (red, yellow, or orange), diced
- 2 cloves garlic, minced
- 1 cup onion chopped
- 1 tablespoon butter
- 1/2 teaspoon dried italian seasoning
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1⁄2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley
Instructions
Step 1
Heat oven to 375°F (190°C). Lightly grease a medium baking dish.
Step 2
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 2–3 minutes per side until lightly golden (they will finish cooking in the oven). Transfer to the baking dish.
Step 3
In the same skillet, sauté carrot, sweet pepper,garlic, onion and italian seasoning for 3–4 minutes until slightly softened.
Step 4
Remove from heat and stir in the artichoke hearts.
Step 5
In a bowl, mix sour cream, cream cheese, and half of the Parmesan cheese until smooth. Add the sautéed vegetables and artichokes, stirring well to combine.
Step 6
Spread the creamy artichoke mixture evenly over the chicken breasts. Sprinkle with the remaining Parmesan cheese and cover with aluminum foil.
Step 7
Place in the oven and bake for 25 minutes or until the chicken is cooked and the top is golden and bubbly.
Step 8
Garnish with fresh parsley and serve hot with rice, pasta, or a green salad.
Step 9
Creamy, cheesy, and full of flavor, this Chicken and Artichoke Bake is a comforting weeknight dinner or a dish to impress guests.
