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Creamy, cheesy, and satisfyingly delicious, my Artichoke Chicken Casserole transforms chicken breasts and artichokes into the perfect family dinner in just 40 minutes.
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Artichoke Chicken Recipe
All my life, artichokes have been one of my favorite foods. They have such a unique flavor and make the most amazing dishes, including this amazing chicken and artichoke casserole.
My family loves this dish. The first time I made it, it completely disappeared the first night – no leftovers! It’s cheesy, creamy, and easy to make in just 40 minutes, so you don’t have to spend all evening in the kitchen.
Let me show you how to make it. I know you’re going to love this artichoke and chicken casserole!
What You’ll Need
Chicken Artichoke Casserole Ingredients
- Artichokes: Look for a 14 ounce can of water-packed artichoke hearts.
- Parmesan Cheese: Freshly grated Parmesan is always going to taste better than the kind you can get in a bottle. I highly recommend it if possible!
- Mayonnaise: Use a high-quality, creamy mayo. I would recommend avoiding mayonnaise that is too oily, such as olive oil mayo, as this can make the dish oily, too.
- Garlic Powder: This adds a nice garlicky flavor without being too pungent.
- Italian Seasoning: For seasoning the chicken, an Italian blend is perfect. It pairs beautifully with the other flavors.
- Cheddar or Jack Cheese: I recommend shredding your own cheese, but if you can’t or would prefer not to, then pick up some pre-shredded Cheddar or Monterey Jack cheese.
- Crushed Red Pepper: For spice! You can leave this out if you want no spice.
- Salt: Use kosher salt or sea salt flakes. My favorite is Maldon Sea Salt Flakes.
- Chicken Breasts: Boneless, skinless chicken breasts. They should be about 4 ounces each.
How to Make Chicken Casserole with Artichokes
1: Mix Artichoke Filling
Preheat your oven to 375°F. To a medium bowl, add the artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, Italian seasoning, salt, and crushed red pepper. Mix them together until combined and creamy.
2: Layer Chicken
Add chicken breasts to a baking dish greased with cooking oil. I recommend you do not use butter to grease the dish as it can impact the flavor.
3: Cover Chicken
Spread the artichoke mixture on top of the chicken breasts in the casserole dish evenly, then top with shredded cheese.
4: Bake to Perfection
Bake, uncovered, for 30-35 minutes or until chicken is cooked and cheese is bubbling.
Tips for Artichoke Chicken Casserole Recipe
- Don’t use too oily of a mayo or it may impact how oily the dish is. I would avoid olive oil mayonnaise for this recipe.
- Some people like to add softened cream cheese or even sour cream to their mixture. I haven’t tried this myself, but if you do, I would only add about ¼ cup of either.
- Try adding in fresh spinach for a twist! You can also use frozen spinach that has been thawed.
Isabel’s Top Tip
You can also use boneless, skinless chicken thighs! Keep in mind chicken thighs are generally thicker and may take longer to cook, so use a meat thermometer and my Chicken Temperature Chart to check the internal temperature.
Storing Leftovers
- For storage of leftovers, keep them in an airtight container in the fridge for 3-4 days. Make sure to allow the dish to cool before storing. Because this dish contains mayonnaise, which can separate and even become grainy when frozen, I recommend you do not freeze it.
FAQ
You can add other ingredients to it if you like, such as spinach or even pasta. Spinach artichoke chicken casserole is a popular choice that makes this dish more like a spinach artichoke dip in chicken dinner form. What’s not to love?
We used cheddar, and recommend using shredded cheddar or shredded Monterey Jack cheese. You can use any kind of cheese you like as long as it’s shredded and melts well.
Yes! My chicken artichoke casserole is entirely gluten-free.
Yes! This chicken artichoke bake has about 7g carbs per serving (accounting for 4 servings). It is a great choice for a keto meal plan and so cheesy and delicious!
What to Serve with Chicken and Artichokes Casserole
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Recipe
Chicken Artichoke Casserole
Equipment
- 9 by 13 inch baking dish
Ingredients
- 1 can artichoke hearts, water packed 14 ounces
- ¾ cup Parmesan cheese
- ¾ cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ½ teaspoons salt
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 boneless chicken breasts approximately 4 ounces each
Instructions
- Preheat oven to 375°F. In a medium bowl, combine the artichokes, Parmesan cheese, mayonnaise, garlic powder, Italian seasoning, salt, and crushed red pepper.1 can artichoke hearts, water packed, ¾ cup Parmesan cheese, ¾ cup mayonnaise, 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ teaspoon crushed red pepper, ½ teaspoons salt
- Place chicken in a greased 9×13 inch baking dish. Spread with artichoke mixture.4 boneless chicken breasts
- Sprinkle evenly with the shredded cheese.1 cup shredded cheddar or Monterey Jack cheese
- Bake, uncovered, for 30-35 minutes or until chicken is cooked and cheese is bubbling.
Kate B says
I make this recipe frequently, the whole family loves it and it’s quick and easy. I’m wondering if I swapped out the flavor profile if it would still work? I’m thinking about marinading the chicken with Cajun seasoning, using Cajun seasoning instead of Italian, and using a can of diced tomatoes in replace of canned artichokes. I guess I’ll let you know how it goes! Seems like it should work.
Isabel Laessig says
Hi Kate! I am so happy to hear your family enjoys it! I haven’t tried those flavor substitutions, but I would be very interested to hear how it turns out for you. Enjoy!
Charla Bouthillette says
this was absolutely wonderful. we love artichoke hearts. Thanks so much
Isabel Laessig says
I am so happy you enjoyed it, Charla! Thank you for leaving a comment!