Creamy artichoke chicken was one of the first meals I made as a married woman. It was to reassure my new hubs that he had made the right choice. Hehe. It worked. The month of May is our anniversary month, so I figured I’d whip up this meal because it’s one of his favorites. And between you and I this creamy artichoke chicken doesnt get much easier!
What you need for Creamy Artichoke Chicken:
- 4 BSCB (boneless skinless chicken breasts)
- Salt and pepper to season chicken
- 1 can of artichoke hearts, drained and chopped
- 3/4 cups of mayonaise
- 2 garlic cloves
- 1/4 tsp basil
- 1/4 tsp oregano
- 3/4 cups grated parmasen cheese
- 1/4 cup milk
- 1/4 cup panko or italian bread crumbs
- Sprinkle of paprika
Preheat oven to 375.
Season your chicken breast halves with salt and pepper and place into greased, 9×13 inch dish.
Bake uncovered for 35 minutes or until juices run clear.
This creamy artichoke chicken needed something else, so I served with Pioneer Woman’s Crashed Hot Potatoes. This is my faaaaaaaaaaaavorite way to make potatoes! They’re so easy – boil small new potatoes until they’re fork tender, drizzle your pan with evoo, smash you potatoes with a potato smasher or cup like I did, sprinkle potatoes with more evoo, salt, pepper and basil, bake at 450 for 30ish minutes and you’re done. Oh em gee, you guys. They’re amazing.
It may look like we had a nice green salad with this meal, but we didn’t. I was taking pics and realized it looked so…blah. So I grabbed a handful of lettuce and plopped it down. Does that make me a bad person for not serving with a veggie?
Add-in ideas: spinach, capers or mushrooms
A friendly reminder – Pinterest is The Pinning Mama’s friend. If our creamy artichoke chicken looks tasty to you, please pin it! TPM will thank you later.