Artichoke Chicken Bake
This delicious Artichoke Chicken Bake will be a hit with everyone who likes artichoke hearts, Greek-seasoned chicken, and Feta cheese! And this artichoke chicken dinner is quick and easy but special enough to make for dinner guests.
PIN the Artichoke Chicken Bake to try it later!
I love this recipe for Artichoke Chicken Bake, and this is loaded with amazing Greek flavors! And even though it doesn’t need too much time in the oven, I wanted to post the recipe before it gets too hot!
This is the newest in a series of tasty recipes that I’m calling Chicken Bakes. I admit I’ve become obsessed with this technique that produces a flavorful chicken dinner that’s quick and easy to get on the table. You can see below for the steps for making a chicken bake dinner. And if you like the idea, just enter “chicken bake” into the search bar on the site to see other Chicken Bake recipes.
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What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Artichoke Hearts packed in water (affiliate link)
- boneless, skinless chicken breasts
- Olive Oil (affiliate link)
- Poultry Seasoning (affiliate link)
- fresh-squeezed lemon juice; I used my fresh-frozen lemon juice
- Greek Seasoning (affiliate link)
- crumbled Feta cheese
- fresh-ground black pepper
What is a chicken bake recipe?
The recipes I call Chicken Bakes are quick dinners that start with four chicken breasts, and use this preparation method:
- The chicken is rubbed with olive oil and seasonings, and quickly browned in olive oil in a frying pan.
- The partly-cooked chicken is cut into lengthwise strips (or not, depending on the recipe) and arranged in a baking dish.
- Then it’s covered with a flavorful sauce or topping, and baked in the oven for 20-25 minutes.
- The quick browning and then baking the chicken with flavor-adding ingredients has consistently produced great results for me!
What artichoke hearts did we use for the Artichoke Chicken Bake?
For this dinner I made with my niece Kara, we used one can of whole artichoke hearts. That was enough to give each serving some tasty artichoke flavor. We cut them in quarters, so buy quartered artichoke hearts if you prefer, and they’ll be less expensive. We used artichokes packed in water, but I think marinated artichoke hearts might also be good in this too; let me know if you try that!
What if you don’t want Feta Cheese?
We used a pretty generous amount of crumbled Feta in this dinner with artichokes and chicken. You can use less Feta if you prefer, or use another type of cheese such as coarsely-grated Parmesan, crumbled Cotija, or goat cheese if you’re not a fan of Feta.
How low in carbs is the Artichoke Chicken Bake?
This easy dinner with Greek flavors has only 5 net carbs per serving, with 27 grams of protein.
How to make the Artichoke Chicken Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C. Spray baking dish with non-stick spray.
- Drain artichoke hearts in a colander placed in the sink.
- Trim chicken breasts and rub with poultry seasoning.
- Heat 1 T olive oil in frying pan over medium-high heat and brown the chicken about 3 minutes on the first side.
- While chicken browns, cut artichoke hearts into quarters if needed.
- Turn chicken over and cook about 2 minutes on the second side.
- Remove chicken to cutting board and cut each piece into 4 lengthwise stripe.
- Whisk together other T olive oil, lemon juice, and Greek seasoning.
- Arrange chicken strips in the baking dish, staggering them to fit.
- Pour cooking liquid over the chicken. (Look hard and you can see it in the photo.)
- Tuck artichoke hearts around chicken strips and sprinkle with Feta cheese.
- Bake 20-25 minutes, or until chicken is done.
- I’d use an Instant Read Meat Thermometer (affiliate link) to check for a temperature of 165F/75C.
- Season with fresh-ground black pepper and serve hot.
Make it a low-carb meal:
The Artichoke Chicken Bake would be great with my favorite Easy Cauliflower Rice or Cauliflower Rice with Basil, Parmesan, and Pine Nuts to soak up the sauce. I’d also love something like Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette for a side dish.
More great ideas for Baked Chicken:
This recipe is featured in Keto Baked Chicken Recipes, where you’ll find lots more ideas for chicken bake dinners!
Artichoke Chicken Bake
This delicious Artichoke Chicken Bake is a dinner that's quick and easy to get on the table and also delicious enough to make for dinner guests!
Ingredients
- one 14 oz. can whole artichoke hearts packed in water
- 4 large boneless, skinless chicken breasts
- 1 T + 1 T olive oil
- 2 tsp. poultry seasoning
- 2 T fresh-squeezed lemon juice
- 1 tsp. Greek seasoning
- 2/3 cup crumbled Feta cheese
- fresh-ground black pepper to taste
Instructions
- Preheat oven to 375F/190C.
- Spray baking dish with non-stick spray or a little olive oil. (We used a dish that was 9" x 13" but any similar size will work.)
- Dump artichoke hearts into a colander placed in the sink and let them drain. (If you use artichokes packed in oil, I would drain the oil into some kind of container!)
- Trim chicken breasts and rub with poultry seasoning.
- Heat 1 T olive oil in a large frying pan over medium-high heat and brown the chicken about 3 minutes on the first side, or until it's nicely browned.
- While chicken browns, cut drained artichoke hearts into quarters if needed.
- Turn chicken over and cook about 2 minutes on the second side. (Don't overcook; the chicken will finish cooking in the oven.)
- Remove chicken to a cutting board and cut each chicken breasts into 4 lengthwise stripe.
- Whisk together other T olive oil, lemon juice, and Greek seasoning to make the sauce.
- Arrange chicken strips in the baking dish, staggering them to fit as needed.
- Pour the cooking liquid over the chicken.
- Tuck artichoke hearts around the chicken strips and sprinkle with Feta cheese.
- Bake 20-25 minutes, or until chicken is done.Â
- I’d use an Instant Read Meat Thermometer (affiliate link) if you have one to check for a temperature of 165F/75C.
- Season the Artichoke Chicken Bake with fresh-ground black pepper and serve hot.
Notes
This recipe was created by Kalyn and Kara and it's the newest recipe in a series of recipes we're calling Chicken Bakes!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 191Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 68mgSodium 354mgCarbohydrates 9gFiber 4gSugar 1gProtein 27g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a perfect main dish for any low-carb diet, including Keto, and also for any phase of the original South Beach Diet. Artichoke hearts do have some carbs, but they’re also high in fiber, so low in net carbs.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. You can use the Diet Type Index to find more recipes for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The recipe for Artichoke Chicken Bake was first posted in 2024, and it’s been a hit on the website. It was last updated with more information in 2026.
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27 Comments on “Artichoke Chicken Bake”
Make this last night. Simple and yummy. I like the other commenters suggestions about adding olives at the end. I was thinking of adding sun dried tomatoes next time. Thanks, Kalyn, for another great recipe.
So glad you enjoyed the recipe Michelle! And I always love it when people chime in with good variations after they have made a recipe.
I always use marinated artichokes. It’s delicious !
I do love the sound of that; glad you are enjoying it!
Made this dish last night and it is really good. Nice blend of flavors. Â I used the thick organic chicken breast from Costco and cut them in half horizontally. Â I did skip the browning part of recipe as cutting them made them thinner. Â Rubbed the poultry seasoning and with the other spices and left over oil from artichoke hearts they looked just like they had been browned. Â Followed rest of recipe. Â Will definitely be making again, easy and quick. Â I also only used the one chicken breast for 2 of us but kept the same amount of other ingredients cooked in an 8×8 glass pan in oven, lined with foil.Â
So glad you enjoyed it and were able to adapt to the ingredients you wanted to use.
This recipe was SOOOOOOOOOOOO good! Â The only change I made was to use chicken thighs vs chicken breasts. Â I can’t wait to make again. Â I will probably double up on the artichoke hearts and add kalamata olives. Â Served this over rice. Â DELISH!
So glad you enjoyed it! I just made it this week for dinner guests and it was a hit for me too.
About how many pounds of chicken would this be? Â Breast size is subjective. Â
I wish I could tell you but I don’t weigh the chicken. I would say each breast is 6-8 ounces, but that’s as close as I could estimate. Luckily in this recipe I don’t think having the chicken breasts be an exact size is going to matter much.
I made this last night and everyone loved it! A couple of little tweaks made it even better I think: I doubled the oil and lemon for the cooking oil, which made it very moist, and I added kalamata olives after it came out of the oven. Delicious!
So glad to hear it was a hit, and fun hearing how you tweaked it!
Husband is not a fan of Feta. What can I substitute that for? He also does not like Gorgonzola.
TIA
Any kind of crumbly white cheese that he likes will work, maybe one of the Mexican cheeses?
Do you think this could be made in a crockpot?
I’m assuming you mean brown the chicken as described, then cut into strips and do the second part in a crockpot. You probably “could” make it that way, but I don’t think it would give as good of results. The chicken will release liquid in the slow cooker and I’m guessing the finished dish will be watery. Also it will take longer in the slow cooker to melt the Feta as well as the oven does.
Can this be made on a stove top? What would be your suggestions?
It hasn’t ever occurred to me to make this kind of dish on the stovetop. If you did, you’d have to be sure the chicken was fully cooked from the browning step, since there isn’t really enough liquid for stovetop simmering. And I am guessing you’d need to put the lid on the pan to melt the Feta.
Truthfully, I don’t think cooking on the stovetop will give as good of results; but if you do try it I’d love to hear how it works.
Can you use a rotisserie chicken instead? And what changes/adjustments would I need to do, if any?
I haven’t tried it with fully-cooked chicken, so I wonder if the chicken will be more dry? My chicken is only partially cooked and definitely releases a small amount of liquid as it finishes cooking. You could try using a tiny bit more of the cooking liquid, or possibly use a shorter cooking time and finish with a minute or two under the broiler.
I can’t say exactly how to adapt using that chicken without trying it, but I’d love to hear what you do and how it works if you try it.
I missed the directions for what to do with the sauce. Â I’m assuming it’s just poured over chicken before baking. Â I hope that’s right. Â I didn’t get a lot of juice from browning the chicken. Â Is that unusual?
Yes. The instructions say, “Pour the cooking liquid over the chicken.”
And no, there is not any liquid in the pan after you’ve browned the chicken.
Thanks for the inspiration! I cook rarely with meat, but have some wonderful organic chicken breasts and looking for lower carb recipe to use them. I’m thinking of adding olives, chopped tomatoes, maybe some sliced red onion and chopped spinach and I have some fresh oregano in my garden. Lemon slices that I brown while the chicken is browning… hmmm… Perfect!
Sounds good to me. Glad it was inspiring for you!
Great recipe, sounds easy & delicious. Â I’m lovin’ the Nutr. #s! Â Thanks.
Thanks, so glad it is useful for you. It was a huge project, but easy to keep up with now that the old recipes are all done. Hope you enjoy this, we loved it when tested the recipe.
Thank you so much for catching that! I did have it listed in the “what ingredients do you need” section and in the instructions, both below the photos and in the actual recipe. But I somehow left it out of the ingredients list for the actual recipe, duh! I hate it when I make a mistake like that and really appreciate you letting me know!