Menu
Parmesan Chicken Parmesan Chicken
Parmesan Artichoke Soup Parmesan Artichoke Soup
Artichoke Chicken Artichoke Chicken
Artichoke and Chicken Casserole Artichoke and Chicken Casserole
Parmesan Chicken Breasts Parmesan Chicken Breasts
Skillet Chicken and Artichokes Skillet Chicken and Artichokes
Parmesan Baked Chicken Parmesan Baked Chicken
Parmesan Herb Chicken Parmesan Herb Chicken
Parmesan-Crusted Chicken Parmesan-Crusted Chicken
Parmesan Chicken Pasta Parmesan Chicken Pasta
Parmesan Chicken Wings Parmesan Chicken Wings
Parmesan Crust Chicken Parmesan Crust Chicken
Chicken Parmesan with Mushrooms Chicken Parmesan with Mushrooms
Broiled Chicken & Artichokes Broiled Chicken & Artichokes
Artichoke Ratatouille Chicken Artichoke Ratatouille Chicken
Italian Chicken Parmesan Italian Chicken Parmesan
Artichoke Chicken Casserole Artichoke Chicken Casserole
Chicken and Artichoke Pasta Chicken and Artichoke Pasta
Greek Chicken & Artichokes Greek Chicken & Artichokes
Chicken Artichoke Casserole Chicken Artichoke Casserole

Parmesan Chicken with Artichoke Hearts

12 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 20 min.

Makes

4 servings

Updated: Jan. 03, 2023
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Parmesan Chicken with Artichoke Hearts
Parmesan Chicken with Artichoke Hearts Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 teaspoons olive oil, divided
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
  • 1 medium onion, coarsely chopped
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 2 garlic cloves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1 lemon, cut into 8 slices
  • 2 green onions, thinly sliced

Directions

  1. Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
  2. In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
  3. Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts

1 chicken breast half with 3/4 cup artichoke mixture: 339 calories, 9g fat (3g saturated fat), 98mg cholesterol, 667mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 42g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 starch.