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Parmesan Chicken with Artichoke Hearts Recipe

Parmesan Chicken with Artichoke Hearts Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings


  • 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


  • 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 20-25 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with green onions. Yield: 4 servings.

Nutritional 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.

Reviews for Parmesan Chicken with Artichoke Hearts

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Reviewed Jan. 14, 2018

"Loved it and added cherry tomatoes to it for added flavor."

Reviewed Apr. 6, 2017

"I find Artichokes tasteless so I used Broccoli, Very good!!"

Reviewed Dec. 20, 2016

"I love artichokes so I gave this a try. It's pretty good. Will make again."

Reviewed Aug. 14, 2016

"This was an easy to fix meal and very tasty. I added some partially cooked potato chunks and used marinated artichokes and some of the marinade in the jar to the recipe, Also salt the chicken and potatoes. One-dish meal - love it !!!"

Reviewed Mar. 21, 2016

"I had to double the baking time to get the chicken to 165. I substituted tarragon for the rosemary as I realized I was out of rosemary while preparing the dish. Flavor was very good. It was very easy prep which is a nice option after a full day of work."

Reviewed Jan. 10, 2016

"This made my home smell wonderful while it was cooking! I am not a big garlic fan, but I did use some minced garlic when I made this (very little, probably less than a 1/2 tsp.). The recipe was still good. I served this over a cup of linguine pasta and added some salt, pepper and extra grated cheese to the top. Delicious!"

Reviewed Jun. 22, 2015

"I found this to be rather bland. I also couldn't find water-packed artichokes in my store, so used some in brine, but that seemed to work fine. This wasn't bad, just wasn't as flavorful as I hoped."

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