This artichoke chicken is the most flavorful chicken you will ever have in your life. It melts in your mouth and is to die for!
This artichoke chicken is the most flavorful chicken you will ever have in your life. It melts in your mouth and is to die for!
WOW! Super-fantastic! We LOVED this chicken dish! I used marinated artichokes and chopped them fine (I believe they added to the overall flavor). I used 1.5t minced garlic and a dash of salt and pepper in place of the garlic pepper (I didn't have any). I completely drained the artichokes but still ended up with some liquid in the pan (I'm puzzled where it came from), but it may have helped to flavor the chicken. Company-worthy or a nice change of pace for everyday fare. Excellent post! 01/10/05 - Made this AGAIN and realized that the water is definitely coming from the artichokes. I squeezed them before chopping and extracted a lot more liquid. You simply got to use marinated artichokes to capture that extra flavor! We also sliced the chicken breasts into strips, and added 5 pieces of precooked bacon (heated & crumbled) to the artichoke mixture. Simply FANTASTIC! I've NEVER rated a recipe twice - this is that good!! Just drain and squeeze the artichokes and your water problem will disappear!Read More
WOW! Super-fantastic! We LOVED this chicken dish! I used marinated artichokes and chopped them fine (I believe they added to the overall flavor). I used 1.5t minced garlic and a dash of salt and pepper in place of the garlic pepper (I didn't have any). I completely drained the artichokes but still ended up with some liquid in the pan (I'm puzzled where it came from), but it may have helped to flavor the chicken. Company-worthy or a nice change of pace for everyday fare. Excellent post! 01/10/05 - Made this AGAIN and realized that the water is definitely coming from the artichokes. I squeezed them before chopping and extracted a lot more liquid. You simply got to use marinated artichokes to capture that extra flavor! We also sliced the chicken breasts into strips, and added 5 pieces of precooked bacon (heated & crumbled) to the artichoke mixture. Simply FANTASTIC! I've NEVER rated a recipe twice - this is that good!! Just drain and squeeze the artichokes and your water problem will disappear!
This was so good! I did make a few changes: I was cooking for 6 and used 8oz fat free sour cream, 1/2c light Hellmans mayo, 1c shredded parm. I also sauteed in 1 Tbs. butter: 3 large garlic cloves (minced) with an 8oz jar of mushrooms (drained and chopped.) I let the mushroom mixture cool and then mixed the ingredients as in recipe. I did use marinated artichokes as others suggested. I also sprinkled a little Italian Bread Crumbs over the top and then sprayed with Butter cooking spray to get it to "crisp the top" I baked mine for 40 minutes in a 375 oven. I served the chicken on top of whole wheat egg noodles. Juicey, Tastey....no left overs!!!!
This was fantastic. We caramelized 1/2 onion in 3 tbsps of olive oil and a 1/4 tsp. of red pepper flakes. We removed the onion and then sauteed a 1/2 pound of fresh sliced mushrooms with 3 cloves of minced garlic. We halved two chicken breasts thickness wise to make four breast servings. We buttered a shallow glass baking dish and layered the bottom of the dish with a bag of pre washed baby spinach. We placed the halved breast on top of the layer of spinach and topped each breast with caramelized onions and mushrooms. We drained two 12 oz. jars of marinated artichokes reserving a 1/4 cup of the marinade. We drizzled the reserved marinade over the spinach, breasts, caramelized onions and mushrooms. We then covered each breast with the recipe mixture of mayo, parmesan cheese, marinated artichokes and garlic pepper. Lastly, we VERY LIGHTLY sprinkled cayenne pepper over the dish. Baked at 375 for 50 minutes or until the topping is golden. OUT OF THIS WORLD!!!
I've been making this recipe for years, having gotten it from my mom. I don't change a thing and can't imagine why anyone would want to. It has never failed to receive rave reviews and my guests think I spent hours in the kitchen. There is so much flavor that it needs to be served with a simple salad with a light tasting dressing like Newman's olive oil & vinegar, and some fresh asparagus and yum, yum, yummo. I've used the powdered parmesean in a pinch and it's still good. If you're needing all that change, perhaps it's your choice of mayonnaise. The salt/pepper should go directly on the chicken before pouring over the topping.
this was delicious and very easy to make. i recommend using half mayo and half sour cream, i thought it tasted better then when i used only mayo.
Used half sour cream half RF Miracle Whip and marinated artichoke hearts. Turned out moist and full of flavor. Made half this way, and the other half with 10 oz. thawed spinach and sauteed portobello mushrooms. Yum!
This is a standby for me. Everyone loves it. You can also make it with frozen artichoke hearts for a little less sodium. Sprinkle a few capers on top. Top with a little paprika or cayenne. Use boneless chicken thighs for the dark meat lovers.
I thought this recipe was very good. Its not real appetizing when it comes out of the oven. I would definitely sprinkle it with breadcrumbs next time and some paprika....or maybe put it under the broiler for a couple minutes to brown it up a bit. My husband liked it alot. I did use lite mayo. I would definitely make it again. It was super easy!!! I made steamed asparagus with it and couscous.... YUM!
This was really good. I did take the advice of others and use half sour cream and half mayo. I also browned the chicken first in some olive oil. I also had a small bit of shredded mozzarella cheese leftover in the fridge so I threw that in too. My family liked it, so I will make again!
mmmm...delicioso! Make this all the time. Sometimes I just use cheddar or even monterey jack if I don't have feta. If I'm short on time, I will cook pasta at the same time the artichoke mixture is cooking and then drain pasta and stir it on in to make a huge pan of creamy goodness. THANKS for the recipe!
I got a similar recipe a couple of years ago from Taste of Home magazine and it is fabulous. My neighbor/friend loves to be invited to dinner when I make this. I pound the chicken before topping it with the artichoke mixture. This not only tenderizes the chicken but it increases the surface for all the yummy topping. I use garlic powder instead of garlic pepper. And don't forget to season the chicken with salt and pepper before putting the topping on. Give this recipe a try. You’ll love it, especially if you like artichoke dip.
10/10 stars more like it! We LOVED it!!! Only changes I made was I used 1/2 mayo 1/2 greek yogurt with a tsp of lemon juice. I also only used two chicken breasts but left the rest of the ingredients the same and used what sauce I had left as dip by just putting it in the broiler for 10 minutes the next day and used celery sticks to lap it up!!!!
I thought this was ok, might try it again with sour cream as others have mentioned.
I did everything as stated except I used light mayo and about 1/2 cup of chopped spinach. It didn't come out oily or greesey at all. I also sprinkled with paprika to give it more color contrast. baked for 25 minutes then under the broiler for 5. This came out amazing, one of those recipes that made me look like I worked all day in the kitchen but only took a few minutes! A+++
A little on the rich side. But that didn't stop me from enjoying it. I just had to eat it in a smaller dose than usual! It was a great foundation recipe, but for my tastes it needed some doctoring up. First, I knew straight mayo would be a little much for me so, just as I do with my artichoke dip, I cut it back a little and mellowed it out by replacing some of the mayo with softened cream cheese. I also prettied it up with some chopped, wilted fresh spinach, finely chopped red bell pepper and mushrooms, and added just a teeny bit of minced garlic, Worcestershire and hot sauce. The additions gave it some much needed pizzazz and dimension in flavor as well as color, and contributed greatly to a nice presentation. Baking time was just right for perfectly cooked and deliciously tender meat. Not sure I'd make this again, however, as it was a little heavy and rich for me and as written needs some work to elevate it above "just average."
Ok, I had to review this because DH actually asked for the leftovers!! He is not big on leftovers, but was disappointed I hadn't sent the rest to work the next day (I didn't think it would microwave well). I did as others suggest and used 1/2 mayo and 1/2 sour cream. I also added mushrooms and black olives, and used 1/2 cup Parmesan and 1/2 cup of a shredded Italian cheese blend. I used chicken breast tenders, next time I think I'll brown the chicken before adding the sauce just for looks, may try spinach also. Served once with brown rice and again with whole wheat spaghetti. UPDATE: I now saute the chicken strips 1st in olive oil and garlic, then top witht he sauce, to which I've added spinach to and use 1/2 mayo and 1/2 sour cream. I top it with bread crumbs mixed w/ olive oil! Looks great and DH loves it! A regular on my menu!
This chicken is good. I made this because my boyfriend and I love artichoke and we had a jar of the marinated stuff in the fridge to eat up. I halved the recipe as it was just him and I and served with rice and caesar salad (with the bf's homemade dressing). I made the following changes: 1) marinated artichokes, drained and squeezed and diced. 2) powdered parmesan (it's all I had) and a little bit of grated jalepeno-havarti for flavour 3) miracle whip brand mayonnaise (reduced calorie) 4) a little salt, pepper and garlic spice directly on the chicken before the mixture. Cooking time was slightly longer but my chicken breasts might have still been a bit frozen. Sprinkled with cayanne and paprika like some people recommended. Overall meal was nice for a change. I wouldn't give it 5 stars even without the changes only because I wouldn't call it the MOST FLAVOURFUL chicken of my life.
So easy, and so delicious. Followed other reviewers and made with 1/2 sour cream and 1/2 mayo. Superb!
This was wonderful! Rich, warm and tender. I used 1/2 cup mayo and 1/2 cup sour cream, instead of the 3/4 cup mayo. I also added 1/8 tsp. ground pepper and 1/4 tsp. garlic powder. Turned out great. I will definately make this again!
This was SO flavorful. I used marinated artichoke hearts instead, and egg noodles as well, and it was one of the best home cooked meals we've had in awhile.
I am going to be one of "those" people that pretty much changed the whole recipe and then rates it... but it was delicious! We had about a cup of alfredo sauce left over from another dish earlier in the week so rather than the parm. and mayo we used that, added a bit of garlic powder and the artichoke hearts... DELICIOUS!!! Even our picky son liked the chicken (with the artichokes removed.) Wonderful recipe, so easy, and totally delicious!
A nice evening's dinner choice that, interestingly enough, made the most impact on our 6 year old who gobbled it down and pronounced it delicious. He has never called chicken delicious before so that was a rather interesting aside. We made no substitutions because I have always had great luck cooking chicken in mayonaise. The sauce/topping was very good and worked well with the mildness of the chicken. The only problem was the timing given (30 Minutes) is IMPOSSIBLE-it just cannot be correct unless you have parboiled the chicken first. We cooked ours for 1 hour 15 minutes and the chicken was still a ligh pink in areas. My thought here is that there is a significant enough mass used as a topping that 30 minutes was just not nearly enough time to cook the chicken properly. Keep this in mind! At 30 minutes, our chicken was completely raw underneath the artichoke.
This recipe was excellent, I also subsituted 1/2 cup light sour cream and 1/2 cup light mayo, I used Mrs. Dash Garlic and Herb seasoning in the mix and mushrooms. It was amazing! I also added mozarella cheese on top and broiled it for 5 minutes at the end to melt the cheese. Very wonderful, will make again!
Made this for dinner last night and my guests loved it. Tweaks included minced garlic and capers in sauce. Topped with paprika which provided nice color after baking. Chopped the artichoke in my VitaMix which generated sauce and chunks of artichoke. Great taste and very moist chicken. Served on top of Italian orzo (with sun dried tomatoes), broccoli, All Recipes Cheese Biscuits I, and mixed greens salad with fresh strawberries, thinly sliced onion, crumbled blue cheese, toasted almonds, all tossed with garlic olive oil dressing. Several asked for recipe.
I made this with 1/2 cup mayo and 1/2 cup sour cream and almost a cup of Parmesan. First, I sautéed about 4oz button mushrooms in butter until brown. Then added drained and chopped artichoke hearts and 2 cloves minced garlic and sautéed for another minute. I let this cool quite bit before stirring it into the mayo/sour cream/cheese mixture. I cut my chicken breaks into strips and put them into a casserole dish that was just the right size so they were touching and salted and peppered them. Then I spread the artichoke mixture on top. I crushed some crackers and mixed with melted butter and sprinkled on top. Baked at 375 for 30 minutes. Served chicken and sauce over linguine. Fantastic!
Everyone has heard of the delicious hot artichoke dip with equal parts artichoke hearts, mayo, and parmesan cheese. Well, this is the same recipe just spread on top of chicken breasts. FABULOUS! I wish I had added capers like other reviewers suggested - - that would have put it over the top. Brown rice and salad made this a meal fit for company!
Delish but made a few changes. I added 1 tablespoon of lemon juice to the mayo mixture and I browned the chicken breasts first in a pan, adding a bit of vinegar 1-2 Tbsp. to the pan to deglaze it after they were brown. I added this glaze to the mayo and baked uncovered until the surface started to turn golden.
I followed others recommendations of 1/2 mayo and 1/2 sour cream. The flavor it great, it just seems very thick/rich for chicken and I prefer something a little saucier. That being said, I have a friend who uses the same ingredients except with a few garlic cloves and spreads it over a loaf of french bread (halved of course) and then bakes it until the cheese bubbles a bit...that is FABULOUS and makes an excellent appetizer!
This was a wonderful recipe. A great change from ordinary baked chicken. I used the marinated artachoke as someone suggested, it was just the right seasoning. Will be making this again.
This is really very good and quite easy! I used Reese's marinated quartered artichoke hearts which I drained and then squeezed out the excess liquids. I had only shredded parmesan (rather than grated) on hand, used Duke's mayo from Central Market (I think it's the best) and substituted sour cream for half of the mayo. I used 1 clove of garlic (about 1.5 teaspoons), and some pepper in lieu of the garlic pepper. With it being only the two of us, I used 2 large chicken breasts which I cut into 2" strips lengthwise and for a prettier presentation (and also for taste), I dredged the strips in flour and browned them slightly in olive oil before baking. I thought the artichoke mixture was a perfect amount for 2 chicken breasts. I served this atop capellini with a small side salad. What a quick and delightful meal! Thank you Amanda!
This is a great recipe. I serve it over Uncle Ben Wild Rice...It is delicious. Reheats well. Super easy to make!! Go for it!!
Very good! Used everyone's suggestion to cut back mayo by using 1/2 cup sour cream and 1/4 cup mayo and used marinated artichokes too. I had thinly sliced chicken breasts so I actually rolled the artichoke spread inside which worked great! Then I covered them with seasoned breadcrumbs. YUM. Thanks for the recipe!!
I read the reviews first. I added fresh garlic, 1/2 mayo 1/2 sour cream and added some cayenne pepper. It was good. My husband loved it and said make it again. Next time I will throw some chopped jalapeno's on it. Definitley worth trying.
Great recipe, especially if you like artichoke dip. Would recommend sprinkling with paprika and/or broiling for a few minutes to brown the top. Delish!!
I make this recipe quite often and love it! Occasionally I change it up a bit and add a can of diced green chilies. Wonderful! Also I make a double recipe and freeze half for a meal later on. It freezes and heats very well.
Recipe as-is deserves 4 stars, 5 stars with recommended changes from reviewers. The first time I made this recipe, it was as instructed. The chicken came out perfectly cooked and the topping was delicious, but i felt it wasn't living up to it's full flavor potential. The second time I made this recipe I used marinated artichoke hearts, reserving the liquid to use as a marinade for the chicken (marinated about 30 mins, but more would be great), used regular pepper and chopped garlic (1-2 cloves) instead of garlic pepper, and used half sour cream/half mayo. I also drizzled the chicken and topping with a few tablespoons of the reserved artichoke marinade just before popping in the oven and lightly sprinkled everything with cayenne pepper. 30 minutes was the perfect cook time for me using regular boneless chicken breasts. I did hit them with the broiler for about 2 minutes at the end to add some nice color. These changes really packed a powerful flavor punch and the dish was a hit with my family. The artichoke mixture was actually a hit immediately after it was mixed up as my father tasted some on crackers and said it would be a fabulous dip. This recipe was also super simple to mix up and was in the oven in less than five minutes, after marinating time. Everything could easily be made up ahead of time and combined just before cooking. Really delicious. A must try that is good for family and company. Recipe doubles very well.
This was really a good recipe. Next time, I'll make a few changes though. I think it would be better if the chicken was cubed and cooked in a little olive oil on the stove, then simmered in the artichoke mixture. I may also serve it over pasta that way. It had such a great flavor and texture, I just really wanted more of it! Thanks for the recipe!
Easy and tasty. Need additional salt and added chopped up bacon on top.
Fast to prepare; rich and flavorful finished dish--but I wouldn't die for it. I reduced the amount of mayo to a half-cup to cut the fat and would feel comfortable cutting it down even more if I make this again. I also used a clove of garlic crushed through a press and fresh ground pepper. My husband thought this dish was good and he'd not a big fan of chicken, so I'll likely make it again in the future.
Thanks so much for this recipe. So easy and tasty. Next time I'll go 1/4 Mayo and 3/4 Sour Cream. I added bread crumbs, paprika and parsley on top. Flavours meld together very well. Loved it!
I don't know why this had such rave reviews. I love artichokes and chicken but this recipe was not good!! Maybe i did somthing wrong. I couldn't even eat it. I wouldn't serve it to my boyfriend. I threw it all away and made somthing else. The taste was in my mouth all night after that I had to keep chewing gum. I thought this was really bad. Sorry.
excellent on a bed of wilted spinach!
At first I was skeptical since this looked so incredibly simple but it truly is excellent and one of the simplest dishes to prepare. I used garlic powder instead of garlic pepper and added panko breadcrumbs on top as someone suggested. Yum!
Despite the good reviews, we found this recipe very disappointing. Followed the recipe exactly as written, except for the cooking time. Cooking as directed would've resulted in undercooked chicken. The artichoke layer had good flavor, but it did not add any flavor to the chicken. Will not be making this recipe again.
It is hard for me to give 5 stars, but this one deserves it. This is a very yummy recipe. My husband loves artichokes and loved this recipe. The changes: 1. cut back on the mayo to 1/2 C per recipe 2. Double the artichoke mixture (yum). I used frozen artichoke (defrosted). Came out great.
Every time we have made this we have been asked for the recipe. It is wonderful because it is fast, easy, and tastes like you worked hard on it.
WOW!!! I was hoping this would be this good but it was even better than that! Hubby loved it and the kids (13 & 15) were singing its praises before they knew about the hearts. Did the chicken sauteed with garlic and 1/2 mayo, 1/2 sour cream also. Then I turned on the broiler for the last 3-4 minutes, browns the top nicely for some color. I will probably double the "sauce" next time because left overs would have been nice! EDIT: Added mushrooms to the saute chicken :)
This is one of my favorite recipes! I've made this about 4 times now and everytime it gets gobbled up. I always get asked for the recipe!
In an attempt to tidy up my recipe box I realized there are some recipes that I have overlooked. That's what happens when your recipe box is bursting with more than a couple of thousand saved items. So, I finally made this chicken dish served with Garlic Spinach (AR) and it made for a delicious meal. There is absolutely no exaggeration in the quoted 35 minute prep and cook time, allowing this dish to be enjoyed any day of the week. I used marinated artichokes and used half mayo/sour cream. A reviewer had suggested toasting some Panko crumbs and sprinkling them on top. I might add that the next time. I was very careful to drain and even press excess liquid from the artichokes but still had a small amount of water in the baking dish described by some reviewrs. I say "just never mind" as it in no way took away from the taste and texture. I would suggest that the Parmesan cheese be of the best brand affordable or at least freshly grated. I'm pointing this out as the flavour of the cheese comes through in just the most perfect balance and therefore this might be where to spend a little extra if possible. At first I cringed at the price of a fairly small piece but it really lasts when stored correctly. Thanks for posting a great recipe.
This was "wonderful". Added things as other posters said. Did half real mayo/half sour cream, added two chopped garlic cloves, couple blashes of white wine, cubed the chicken breasts, browned bread crumbs for top. Forgot to squeeze out the water in the artichokes, will next time. Will also add a sm. can of mushrooms. Served over linguine. This is a keeper.
I cube up the chicken breasts and brown first, then follow up with the rest of the recipe. I serve this as a starter spooned over toasted french bread (garlic and olive oil of course).
I have been making this for years now...I don't use measurements, just make it according to how many chicken breasts I use. The only change I made was to use real minced garlic rather than the garlic pepper. I like a stronger garlic taste and I add parsley for color. Like another reveiwer, I can't imagine changing this recipe beyond a little personal tweeking since it's 1st rate as it's written. I get rave reviews and get asked for the recipe all the time and I make this at least once a week. I've also used this sauce over boneless pork chops which turn out awesome as well. Hghly recommend.
Husband loved it and bragged about it to his co-workers! I sprinkled seasoned breadcrumbs on top.
Very easy and delicious! I read the other reviews and used 1/2 c. light mayo, 1 c. parm. shredded cheese, and 8 ox. sour cream. I sautéed mushrooms and put them on the side. Would definitely make again!
Great recipe! I added 1/2cup of frozen spinach to it. I also grated swiss cheese over the top which made a cheesy crust which was delicious! My boyfriend said it was the best thing I've ever made.
Yum, Yum, and more Yum! I did the half mayo, half sour cream route. Marinated artichokes drained & squeezed. Absolutely delicious - this will definitely be a new addition to our rotation!
I decided to make this one night for my boyfriend and a couple of guests...WOW! So delicious!! I used marinated artichoke hearts, half sour cream and topped it off with Italian breadcrumbs. I definitely recommend this for an easy to make filling meal and served with a light side (I made caprese salad) it is a perfect meal for entertaining guests and impressing your loved ones! :) definitely will be making this a million more times! (already going on three...haha)
I added a few things to the original recipe and it came out delish! 1/4 cup sour cream, two cloves minced garlic, 1/2 teaspoon lemon juice, 3/4 cup shredded mozzarella cheese, black ground pepper to taste and a sprinkle of breadcrumbs on top.. broil for a minute or two to brown, after chicken is finished baking. I served the artichoke chicken with linguine and steamed vegetables.
This is absolutely fabulous! It's also incredibly easy to prepare. The only change I made was to use a couple of cloves of fresh garlic (pressed) and freshly ground black pepper instead of the "pinch of garlic pepper. I will prepare this dish often. If you keep a can of artichokes in your pantry, this would be very impressive for unexpected company. YUMMMMM!
We absolutely love this easy and simple, yet tasty recipe. The only change we made was the mayo....we used sour cream instead. Thanks
Since I have been on bedrest during my pregnancy, hubby decided to make this dish. It was actually pretty good. I think there was just a little too much of the artichoke topping, but otherwise it was great. Thanks for the post.
Loved the taste of this recipe! Will probably use less mayo next time as it turned out a little oily. I cut up the chicken and sauteed it with a little(very little) olive oil before adding artichoke mixture. Be sure to pat the chicken dry if you use this method. We will be making this again Thanks!
This is one of the best recipes I have ever found. My husband and I LOVED it! I changed a few things I added fresh mushrooms and capers to the dish it was amazing everyone must try this one
I got this from the Recipe of the Day yesterday and made it for dinner the same night. It was really good!!! I did change some things though. I used 1/2 Mayo and 1/2 Sourcream, just adds some oomph!! And also used Italian Shredded Cheese which is a mixture and also Asiago Cheese, yummm. Also chopped up the artichokes after draining. I cooked it for an hour and then took the top off and cooked it for another 20 minutes to brown the tops. All in all, I didn't know what to make for dinner last night and this helped me along my way. Hubby LOVED it and I will make it again!!!
This was awesome, and we enjoyed it immensely. I used marinated artichoke hearts (because that's what I had here) and the dish was just superb. I don't know if it would have been quite as good with water-packed artichokes. Either way, this was great, easy to prepare, yet something I would gladly serve to guests. Perfect for do-ahead, prepare all the way up to the baking, refrigerate, so all that's needed is to pop it in the oven later on.
DELICIOUS! It's always a good thing when I can please my husband and 4 year old with one meal. Based on reviews and our preferences, I made the following modifications: substituted sour cream for half the mayo; doubled the "sauce"; added 1tbsp. minced garlic; added a few tablespoons of milk to make the sauce easier to spread and a bit more moist; sprinkled chicken with salt, pepper and garlic powder (didn't have garlic pepper). Also, I cubed the chicken instead of using whole breasts since I find that easier to eat and serve. I used regular canned artichoke hearts (drain and squeeze dry!) but might try marinated next time. I also might try adding in some diced roma tomato for color.
Great! I seasoned the chicken breast w/ S&P and fresh lemon juice & browned them. Quickly sauteed white sliced onions and put them in the bottom of the baking pan & put chicken on top. I also added sliced mushrooms, sundried tomatoes, fresh lemon juice and used fresh minced garlic instead of garlic pepper in the artichoke mix and served over rice with a crusty bread for the yummy juice.
absolutely delicious! i used 3 chicken breasts and cut them into thirds. i browned them a bit in a skillet in oil and salt/pepper and italian seasonings. one other modification i made was 1/3 mayo and 1/3 sour cream and also added garlic herb bread crumbs on top and it was delicious. my husband loved it.. in fact he said, 'when i open my pub, i want this on the menu'. that good, huh! ;) edit: i used marinated artichoke hearts. (drained)
I hate to be negative but this was the worst recipe ever.
Wonderful recipe. I didn't have 15 ounces of artichokes only 6 ounces so I halved the topping and the recipe was still great. I will be making this one again. Thank you.
This was absolutely delectable! The chicken was so moist and had an amazing flavor. Next time I'll make with angel hair to sop up all that juicy flavor. Thank you!
Deeeelicious! I added some bread crumbs to the mixture and only used about 1/2 cup mayo, put sauteed mushrooms on top of chicken along with some shredded cheese. Turned out awesome. Will be making this again soon and probably for my entire family.
This recipe is delicious! Even my 3 year old daughter loves it.
Just finished eating this and had to sit down and say how delicious this recipe turned out! I added 1 minced shallot, some sliced, fresh mushrooms, and even a few sliced black olives that I wanted to use up, all around and over the chicken. I added salt-free chicken seasonings and a quick dash of sage to the mayo/cheese mixture, and for the cheese, I used half parmesan and half romano. The breasts I cooked were fairly thick, so it took about 40-45 minutes. (the last 3-4 minutes I broiled the dish to make the topping a nice golden brown) The end result was so good, my boyfriend asked for it again as soon as possible...a rarity! Thanks so much for this wonderful recipe. :)
This dish was incredibly easy to get in the oven and the chicken was tender and juicy. However, I felt the mayo taste was a bit strong. I can't wait to make it again with half mayo and half sour cream.
It's great! I was a bit skeptical cooking chicken with mayonnaise but once it's done, your mind changes quickly. Super juicy and delicious!
Easy and very tasty! I used organic mayo, frozen artichoke hearts (boiled before using), and grana padano in place of parmesan (a less expensive alternative here in Italy), mixed in garlic powder and black pepper since I don't have garlic pepper. I also decided to add a small can of sliced black olives, which I have to say was what did it for me. YUM. Served with cous cous and mixed veggies on the side. Not the healthiest dish available, but very flavorful. I can't wait to eat the leftovers...Thank you!
I served this with angel hair pasta and a caprese salad. It was delicious and a big hit with my Sunday dinner guests.
I made this for dinner last night and I was very pleased with the results. I used 1/2c light mayo and 8oz plain greek yogurt, which was perfect, and served it over cheese tortolini. The only problem that I ran into was that it took almost an hour for the chicken to cook. I checked after 40 minutes and it was still very pink.
great start for a recipe. We took this and ran with it, added sauteed shiitake mushroom and spinach with fresh garlic, marinated artichoke hearts, kalamata olives and feta cheese. We used just enough mayo to moisten the mixture, but will definitely try the sour cream for a fuller creamy taste. We also pan seared the chicken coated in flour to seal in the moisture, sprinkled with paprika and cooked for 25 minutes. Amazing.
Wonderful, I did use marinated arichokes, drained and squeezed out most of the liquid as suggested by so many of the reviewers. Thanks for the great recipe.
This was my first artichoke dish, and I'm sold! Easy, healthy and yummy too! I am impressed, thanks for the recipe!
Very good, not perfect, but will make again.
I made this again with a different spin. I added some chopped fresh spinach and of course, minced garlic. Also, I sliced the chicken in half, flattening it out in the pan to cook faster. This is one of those recipes that just keeps getting better!
Definitely not a home run for me. The artichoke topping was almost separate from the chicken as they really don't combine to make anything. My oldest scraped the topping off and ate it instead of eating the chicken at all. This recipe definitely was not worth the calories and isn't something I'll make as it is again. I know that sounds so brutal, but if I'm going to splurge with this type of caloric and fat content, I want it to be as decadent as the calories and fat say it should be. I might try it again but would perhaps go with chicken tenders or maybe even bake it as a caserole with cubed chicken so they don't seem like two separate components (you had chicken and then you had topping, but they weren't one dish together). I might also be tempted to stir in some cream of celery soup, cream cheese or something to make it creamier. I'm sorry that this wasn't a home run for us, but it just didn't live up to our expectations. We love artichokes and love artichoke dip too so we were hopeful that this would be a great answer for our artichoke cravings.
I am not a huge fan of artichokes but when my boyfriend is on his no carb diet, this is the perfect dish to make him! It actually tastes even better reheated over the next couple of days once the mayo has absorbed all of the flavor.
Great dish to make in a pinch. Very quick and easy to assemble. Was a hit with the husband and the kids. Will definitely make again.
I NEVER thought I would love an artichoke dish! I was shocked at how delicious the end product was!! The sauce is absolutely to die for. I throw all of the ingredients in the slow cooker and let it cook for 6-8 hours (depending on whether the chicken was frozen). The dish is so creamy and so flavorful -- one of my absolute favorites!
This had good flavor but was not one of our favorites. It was very garlicky, which normally we love, but it seemed overwhelming in this.
This was excellent and so easy!! I would add more artichokes next time though. Thanks!
This was really good. My husband and I liked it a lot. My kids, not so much. But then they are very picky and their idea of gourmet is homemade chicken nuggets.That said, I did tweek this recipe a little bit. I added half a jar of capers cause capers and artichokes just go so well together. I also added fresh chopped garlic and used less mayo. About 1/2 cup rather than 3/4 cup. Very good. I served with veg fettucine pasta with a light tomato basil sauce, and bruscetta and a salad. Opened a bottle of red wine and yumo! Delicious meal. I plan to make this for company next time. Definitely a meal to impress your guests!
This is wonderful with great flavor. I make it with just enough mayonnaise to make the mixture moist. Served with rice or egg noodles.
Without any rating or review, I decided to try this because hubby is a big fan of chicken and artichokes. I don't eat artichokes, but thought I would try it. I thought it was a bit salty, so when I make this again, I think I would cut up the chicken into smaller pieces and maybe add some pasta and make it into a casserole. He left for work so he hasn't tried it yet...maybe I'm wrong.
We loved this chicken! Delicious, easy & quick. Can't ask for more than that!
The fact that this recipe uses canned artichokes and mayonnaise did not sound appetizing at all, but since the reviews were so high and I love artichokes (not normally canned), I decided to give it a try. This was shockingly good! My husband was very disappointed that I didn't make more. I made it exactly as is, but my chicken took about 20 more minutes to cook. I owe that to the thickness of the chicken. Other than that, this recipe is outstanding and a must try.
This recipe is a good one, with only a few modifications. I seasoned the chicken breasts with garlic powder and pepper, then browned them in olive oil and butter. For the topping I used 1/2c ea. of mayo and sour cream. I also used diced garlic from the jar, and fresh black pepper. I used the same 3/4c parmasean cheese called for. I served the chicken over some spinach rice I made. The rice was just boiled with chicken broth. To the broth I added pepper, garlic power, and dried onion. When the rice absorbed the liquid. I tossed in fresh baby spinach and a little parmesean cheese and butter. The heavy artichoke chicken went great over the light simple spinach rice. I will make this again for sure!
I thought this was terrible. I couldn't even eat it and I will eat just about anything. I intended to follow other reviewers' advice and use sour cream for mayo but I was out. Big mistake. It might have been better with the sour cream but I am not willing to risk it. Thanks anyway.
even my picky 4 year old loved it!
Would recommend that the mayo be reduced by half and throw in some bread crumbs to make more substantial.