The recipe I share with you today came to me one day a few weeks ago. I was ready to throw a different meal into my trusty slowcooker, when I realized I was missing one of the ingredients. Drat. Don’t you hate that? With 2 kids on varying napping schedules, I would not be able to get to the grocery store in enough time to get the meal together. So I had to improvise.
I went to the pantry.
After taking stock of what I had, I was inspired by a can of quartered artichoke hearts. Because I LOVE artichoke hearts. Like. A lot. One of the dishes I love with artichoke hearts is spinach artichoke dip because it’s just sinful. And so an idea started in my head, and I went to the internet to see if the recipe that was forming in my mind could come to fruition.
So, after some tweaking and throwing together, I am happy with the end product. This chicken dish is simple, with few ingredients, and SO TASTY. Especially if you are at all inclined to enjoy artichoke dip.
Err on the side of cooking the dish longer (about an hour) – and check to make sure that the chicken is cooked all the way through before serving. I think because the topping is so thick, it takes longer for the chicken to cook. I learned that the hard way the first few times I made this!
Steph’s Artichoke Chicken
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
1/2 Cup Mayonnaise
1/2 cup sour cream
2 TBS goat cheese
1/2 cup bread crumbs
1-2 lbs of boneless skinless chicken breasts (I used chicken tenders)
Preheat oven to 375 degrees F
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and goat cheese. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Top with bread crumbs
Bake, uncovered, for 50-60 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear (MAKE SURE TO CHECK THE CHICKEN IS COOKED THROUGH!).
Broil for 3 minutes, until topping is browned (watch closely so it does not burn!).