Artichoke Chicken

This artichoke chicken is one of those easy dinner recipes that’ll save you on busy weeknights. If you’ve got a block of cream cheese and a can of artichoke hearts on hand, you probably have everything else you need to make this dish, too. It’s creamy and crunchy, cheesy and filling, and—the best part—it’s ready in under an hour. All you need is a big spring salad to serve with it and dinner is on the table!

Here are more artichoke recipes if you love ‘em as much as me!

Can you make artichoke chicken ahead of time?

To keep the crackers nice and crunchy, it’s best to wait to fully assemble this dish until just before baking. That said, you can definitely get a head start by stirring together the cream cheese mixture up to a day in advance and storing it in the refrigerator.

How long does leftover artichoke chicken last in the fridge?

Stored in an airtight container or covered tightly, leftover artichoke chicken will keep for up to three days in the refrigerator. Just keep in mind that the cracker topping will soften the longer it sits. To reheat, warm it in a 325-degree Fahrenheit oven, loosely covered with foil, for 15 to 20 minutes, then remove the foil during the last 5 minutes to help crisp the topping back up.

How to Make Artichoke Chicken

INGREDIENTS

• Cream cheese: A block of cream cheese adds richness and helps the cracker topping adhere. Be sure to set out the cream cheese 30 minutes to an hour before you need it so it has a chance to soften to room temperature.
• Mayonnaise: Stir a little mayonnaise into the cream cheese mixture to help it bind together and add extra rich flavor. The mayonnaise, along with the cream cheese, helps keep the chicken nice and moist as it bakes.
• Italian seasoning: Most Italian seasoning blends contain a mix of dried herbs like oregano, rosemary, thyme, and marjoram. Some also include parsley, sage, or red pepper flakes. Instead of measuring out several different herbs for this recipe, a handy pre-mixed seasoning blend keeps things easy!
• Parmesan cheese: Half of the parm goes in the cream cheese mixture, and the rest gets tossed in with the cracker crumbs for cheesy goodness in every bite.
• Buttery crackers: These really make the whole dish, adding a welcome dose of crunch. You’ll need about one sleeve. Place the crackers in a zip-top bag and use something sturdy like a rolling pin or mallet to roughly crush them.
• Fresh herbs: A mix of rosemary and parsley stirred into the crackers adds freshness and herby flavor to the chicken. If you don’t have them on hand, you can substitute thyme for the rosemary and basil or cilantro for the parsley, keeping in mind the final flavor of the dish will be slightly different.
• Butter: A little melted butter helps the cracker crumb topping come together and brown.
• Chicken breasts: The hero of weeknight dinners! Use boneless, skinless breasts for this recipe, and give them a light pounding so they’re an even thickness—this helps them cook evenly. You can substitute boneless, skinless thighs if you prefer dark meat.
• Artichoke hearts: Bright, tangy artichokes are the star of this chicken dinner. The recipe calls for plain artichoke hearts in brine, but marinated artichokes work just fine, too. Keep in mind the marinated variety tends to be saltier, so you may want to dial back any extra salt you add.

STEP-BY-STEP INSTRUCTIONS

Mix together the cream cheese, mayonnaise, Italian seasoning, and half of the parmesan. If your cream cheese is too stiff to stir, set the mixture aside for a bit until it softens.

Place the crushed crackers in a bowl and toss them with rosemary, parsley, the rest of the parmesan, and the melted butter until everything is combined and coated. Sprinkle in a little pepper, too. Then spread a third of the crumbs into the bottom of a greased casserole dish. Hold on to the rest for later.

Place the chicken breasts on top of the cracker crumbs in the baking dish. Season the chicken with a little salt and pepper, then scatter the quartered artichoke hearts over the top. Use a rubber spatula to spread a portion of the cream cheese mixture over each breast. Try to spread it in an even layer as best you can so each bite gets some of that creamy goodness. Sprinkle the rest of the cracker crumbs all over the chicken.

Pop the dish in a 400-degree Fahrenheit oven for about 25 minutes. Once it’s done, the crackers should be golden brown, the cream cheese should be bubbly, and the chicken should register at least 165 degrees Fahrenheit on an instant-read thermometer. Let the dish stand for about 5 minutes—just enough time to toss together a salad to round out the meal!

A full list of ingredients and directions can be found in the recipe below.