Baked Chicken Artichoke Recipe: Your New Weeknight Hero

Darlings, get ready to meet your new favorite dinner that’s equal parts elegant and easy! Deliciously tender chicken baked with briny artichokes, tangy lemon, and savory herbs—this dish is a flavor explosion that’ll have everyone begging for seconds. Did I mention it’s a one-pan wonder? Let’s dive in!

Why This Recipe Works

• One-Pan Wonder: Everything cooks together in a single baking dish, meaning minimal cleanup and maximum flavor melding. The chicken juices mingle with the artichokes and seasonings, creating a self-basting masterpiece that’s juicy and irresistible.
• Flavor Powerhouse: The combination of tangy lemon, savory garlic, briny artichokes, and fresh herbs creates a symphony of tastes that’s bright, rich, and perfectly balanced without being overwhelming.
• Weeknight Friendly: With just 15 minutes of hands-on prep and mostly pantry staples, this recipe is achievable even on your busiest days. It’s fancy enough for company but simple enough for a Tuesday night.
• Versatile and Customizable: Easily adapt this dish with different herbs, cheeses, or veggies based on what you have on hand. It’s a forgiving recipe that encourages creativity and personal touches.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Lemon slices for garnish

Equipment Needed

• 9×13 inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Microplane or garlic press
• Juicer or reamer
• Tongs
• Instant-read thermometer

Instructions

Step 1: Preheat and Prepare

First things first, preheat your oven to 375°F—this ensures even cooking from the moment your dish goes in. While that’s heating up, grab your chicken breasts and pat them completely dry with paper towels. This step is crucial because dry chicken equals better browning and crispier edges, while wet chicken steams instead of sears. Season both sides generously with salt and black pepper, making sure every inch is covered for maximum flavor penetration. Trust me, taking these extra 30 seconds now will pay off big time in the final result. Pro tip: if your chicken breasts are particularly thick or uneven, gently pound them to an even 1-inch thickness using a meat mallet or rolling pin for consistent cooking.

Step 2: Create the Flavor Base

In a medium mixing bowl, whisk together the chicken broth, fresh lemon juice, olive oil, minced garlic, dried oregano, dried thyme, paprika, and red pepper flakes if using. Whisk vigorously for about 30 seconds until the mixture is well emulsified and the spices are fully incorporated. The acid from the lemon juice will help tenderize the chicken while adding bright, tangy notes that cut through the richness. Make sure to use fresh lemon juice rather than bottled—the flavor difference is night and day! This marinade not only adds incredible taste but also creates a beautiful sauce that coats everything in the pan. Taste a tiny drop and adjust seasoning if needed, remembering that the Parmesan added later will bring saltiness.

Step 3: Arrange and Pour

Lightly grease your 9×13 inch baking dish with olive oil or cooking spray to prevent sticking. Arrange the seasoned chicken breasts in a single layer with some space between them—crowding leads to steaming rather than proper baking. Scatter the quartered artichoke hearts evenly around and between the chicken pieces, making sure they’re distributed for even cooking and flavor distribution. Slowly pour the prepared marinade mixture over everything, ensuring each chicken breast and artichoke gets coated. Use a spoon to gently baste any areas that might have been missed. The liquid should come about halfway up the sides of the chicken—this creates enough steam to keep everything moist while allowing the tops to brown beautifully.

Step 4: Bake to Perfection

Place the baking dish in the preheated 375°F oven and bake uncovered for 25-30 minutes. At the 20-minute mark, sprinkle the grated Parmesan cheese evenly over the chicken and artichokes. Continue baking for the remaining 5-10 minutes until the cheese is melted and lightly golden, and the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer inserted into the thickest part. The artichokes should be tender when pierced with a fork, and the sauce should be bubbling around the edges. If you prefer a browner top, you can switch to broil for the final 1-2 minutes, but watch closely to prevent burning!

Step 5: Rest and Serve

Remove the baking dish from the oven and let it rest for 5-7 minutes before serving—this allows the juices to redistribute throughout the chicken, ensuring every bite is moist and flavorful. During this resting period, the residual heat will continue to cook the chicken slightly while the sauce thickens slightly. Garnish with freshly chopped parsley and lemon slices for a pop of color and freshness. Serve immediately with the pan juices spooned over the top, which have now transformed into a delicious, light sauce thanks to the melding of chicken drippings, lemon, and herbs. This dish pairs beautifully with rice, pasta, or crusty bread to soak up every last drop of that incredible sauce.

Tips and Tricks

For the most tender chicken possible, consider brining your chicken breasts for 30 minutes before cooking. Dissolve 1/4 cup salt and 2 tablespoons sugar in 4 cups cold water, submerge the chicken, and refrigerate. This helps the meat retain moisture during cooking. If you’re short on time, even a 15-minute brine makes a difference. When selecting artichoke hearts, opt for quartered ones packed in water rather than oil—they have a cleaner flavor that won’t compete with the other ingredients. Always drain and gently press them between paper towels to remove excess liquid, which prevents your sauce from becoming watery.

For extra flavor development, you can marinate the chicken in the lemon-herb mixture for up to 2 hours in the refrigerator before baking. The acid in the lemon juice will gently tenderize the meat while infusing it with flavor. If you do this, bring the chicken to room temperature for 20 minutes before baking for more even cooking. To achieve a beautiful golden-brown top without drying out the chicken, position your oven rack in the center rather than the top third—this allows for more gentle, even heating rather than intense top-down heat that might over-brown before the inside is cooked.

If your chicken breasts are particularly large or thick, consider butterflying them or cutting them into cutlets for faster, more even cooking. You can also use chicken thighs instead—they’ll require about 5-10 minutes longer cooking time but result in incredibly juicy meat. For a crisper top, pat the chicken completely dry after marinating and brush lightly with olive oil before baking. To prevent the artichokes from becoming mushy, make sure they’re nestled around rather than under the chicken, and avoid stirring during cooking. If your sauce seems too thin after baking, you can transfer it to a saucepan and simmer for 2-3 minutes to reduce, or create a quick slurry with 1 teaspoon cornstarch and 2 tablespoons cold water, whisking it into the hot sauce until thickened.

Recipe Variations

• Creamy Version: Add 1/2 cup of heavy cream or Greek yogurt to the marinade mixture for a richer, creamier sauce. Stir in 2 tablespoons of Dijon mustard for tanginess and 1/4 cup of sun-dried tomatoes for sweetness. This variation creates a luxurious dish that feels extra special—perfect for date night or impressing guests. The cream helps mellow the lemon’s acidity while adding body to the sauce.
• Mediterranean Twist: Incorporate 1/2 cup of kalamata olives, 1/4 cup of capers, and 1 cup of cherry tomatoes during the last 10 minutes of baking. Sprinkle with 1/4 cup of crumbled feta cheese instead of Parmesan for authentic Greek flavors. The salty brininess of the olives and capers complements the artichokes beautifully, while the tomatoes add freshness and color.
• Herb Garden Delight: Use 1/4 cup of fresh mixed herbs instead of dried—try combinations like basil and thyme, or rosemary and parsley. Add 1 teaspoon of lemon zest to brighten the flavors even more. Fresh herbs bring a vibrant, garden-fresh quality that dried herbs can’t match, making this variation perfect for spring and summer when herbs are plentiful.
• Spicy Kick: Increase the red pepper flakes to 1 teaspoon and add 1 diced jalapeño (seeds removed for less heat) to the marinade. Stir in 1 teaspoon of smoked paprika instead of regular for depth. This variation adds warmth and complexity that balances beautifully with the lemon and artichokes—ideal for those who love a little heat in their meals.

Frequently Asked Questions

Can I use frozen artichoke hearts instead of canned?

Absolutely! Frozen artichoke hearts work wonderfully in this recipe and often have a fresher flavor than canned. Thaw them completely and pat dry with paper towels to remove excess moisture before using. You may need to add 2-3 minutes to the baking time since frozen artichokes start colder. I actually prefer frozen when available because they maintain a better texture and don’t have the sometimes metallic taste that canned can have. Just avoid artichoke hearts marinated in oil—they’ll make the dish too greasy.

How do I know when the chicken is fully cooked without a thermometer?

While I always recommend using an instant-read thermometer for food safety (165°F is the magic number), you can check doneness by pressing the chicken firmly with your finger—it should feel firm but still have some give, not rock hard. Alternatively, make a small cut into the thickest part; the juices should run clear, not pink, and the meat should be white throughout with no translucency. The chicken will also pull apart easily with a fork when properly cooked. Remember that carryover cooking will continue during the resting period, so remove it just before it reaches perfect doneness.

Can I make this recipe ahead of time?

You can prepare components ahead to save time! The marinade can be mixed and refrigerated for up to 2 days. The chicken can be seasoned and stored separately for up to 24 hours. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 8 hours before baking—add 5-7 minutes to the cooking time since it will be cold from the fridge. I don’t recommend freezing the assembled dish raw because the artichokes will become mushy upon thawing. Cooked leftovers keep beautifully for 3-4 days in the refrigerator.

What can I serve with this baked chicken artichoke?

This dish is incredibly versatile! For carbohydrates, try serving with garlic mashed potatoes, buttered egg noodles, rice pilaf, or crusty bread to soak up the delicious sauce. For vegetables, simple steamed asparagus, roasted broccoli, or a fresh green salad complement the flavors perfectly. If you want to keep it low-carb, cauliflower rice or zucchini noodles make excellent bases. The bright, lemony sauce pairs particularly well with quinoa or couscous for a heartier meal. Don’t forget a glass of crisp white wine like Sauvignon Blanc to complete the experience!

Summary

This baked chicken artichoke recipe delivers restaurant-quality flavor with minimal effort. Juicy chicken, tender artichokes, and bright lemon-herb sauce come together in one pan for a dish that’s both impressive and approachable. Perfect for busy weeknights or special occasions alike!