Kitchen notes · a little help before you start
Creamy Artichoke Chicken Bake
Creamy artichoke topping settles over tender chicken in this rich, savory bake. Parmesan adds a salty finish, while little pieces of green chile give the creamy layer some character. The generous topping gives each forkful of chicken a soft, tangy layer.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Soften the cream cheese
Start with softened cream cheese so it mixes readily with the mayonnaise and garlic powder for the topping.
2. Spread over the chicken
Cover the seasoned chicken with the artichoke mixture before scattering the remaining parmesan across the surface.
3. Check the chicken
Use the chicken temperature as the final check; the center needs to reach 165 degrees during baking.
Get to know the ingredients
Chicken breasts
Use breasts cut into thin cutlets, as listed, and season them with salt and pepper before adding the topping.
Artichoke hearts
Drain the quartered artichoke hearts well before stirring them into the creamy mixture with the chiles.
Parmesan
Stir half the parmesan into the topping and reserve the rest to scatter over the assembled chicken.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Creamy Artichoke Chicken Bake
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bake until cooked through
Bake at 400 degrees until the chicken is cooked through, checking for a 165 degree internal temperature.
A little more help as you go
Mix the base first
Combine the cream cheese, mayonnaise and garlic powder before folding in the artichokes, chiles and parmesan.
Season underneath
Salt and pepper go directly on the chicken before it is covered with the rich artichoke topping.
A few questions you might have
Do I drain the artichokes?
Yes. Use quartered artichoke hearts that have been drained well before adding them to the cream cheese mixture.
Does all the parmesan go on top?
Half goes into the artichoke mixture; sprinkle the remaining parmesan over the topping once it covers the chicken.
What form of chicken does this use?
Use boneless, skinless chicken breasts cut into thin cutlets, arranged in a large casserole dish.
How do I know the chicken is ready?
Bake for thirty five to forty five minutes, checking that the chicken reaches an internal temperature of 165 degrees.
Why soften the cream cheese first?
Softening it makes it easier to combine with the mayonnaise and garlic powder before adding the chunkier ingredients.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.