Kalyn's Kitchen

Artichoke Chicken Bake

Everyone who likes artichoke hearts, Greek-seasoned chicken, and Feta cheese is going to love this new recipe for Artichoke Chicken Bake! And artichokes are low in net carbs, so  this is a dinner that’s low in carbs and quick to get on the table.

PIN this low-carb chicken dinner to make it later!

Artichoke Chicken Bake finished dish in baking pan

I’m excited to be sharing this new recipe for Artichoke Chicken Bake, and even though this doesn’t need much time in the oven I wanted to get it posted before the weather gets 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 and is quick and easy to get on the table. If you like the sound of that I’ll give you more information below on this type of dish, and links to other Chicken Bake recipes that have appeared on my site.

For the chicken dinner I made with my great assistant (and niece) Kara, we used one can of whole artichoke hearts, which 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 a bit 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 option! We used a pretty generous amount of crumbled Feta, but of course you can use the amount of Feta you prefer, or use another type of cheese if you’re not a fan of Feta.

What is a chicken bake?

On my site recipes I call Chicken Bakes are quick dinners that start with four chicken breasts. The chicken is rubbed with olive oil and some kind of seasoning, quickly browned in olive oil in a frying pan, cut into strips (or not, depending on the recipe), 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. Look below for a list of other recipes where I’ve used this technique.

What ingredients do you need for this recipe?

Artichoke Chicken Bake process shots collage

How do you make this recipe?

  1. Preheat oven to 375F/190C. Spray baking dish with non-stick spray. 
  2. Drain artichoke hearts in a colander placed in the sink.
  3. Trim chicken breasts and rub with poultry seasoning.
  4. Heat olive oil in frying pan over medium-high heat and brown the chicken about 3 minutes on the first side.
  5. While chicken browns, cut artichoke hearts into quarters if needed.
  6. Turn chicken over and cook about 2 minutes on the second side.
  7. Remove chicken to cutting board and cut each piece into 4 lengthwise stripe.
  8. Whisk together olive oil, lemon juice, and Greek seasoning.
  9. Arrange chicken strips in the baking dish, staggering them to fit.
  10. Pour cooking liquid over the chicken. (Look hard and you can see it in the photo.)
  11. Tuck artichoke hearts around chicken strips and sprinkle with Feta cheese.
  12. Bake 20-25 minutes, or until chicken is done. 
  13. I’d use an Instant Read Meat Thermometer (affiliate link) to check for a temperature of 165F/75C.
  14. Season with fresh-ground black pepper and serve hot.

Artichoke Chicken Bake close-up photo of finished dish in baking pan

What could you serve with this to make a low-carb meal?

The chicken 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 love something like Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette for a side dish.

What other Chicken Bake Recipes are on my blog?

Cheesy Curry Chicken Bake 
Chicken Cordon Bleu Bake 
Sour Cream Chicken Bake
Chicken Bake with Olive and Caper Sauce 
Balsamic Chicken and Mushrooms 
Salsa Verde Chicken Bake 
Greek Chicken Bake 
Pepperoni Pizza Chicken Bake.

Artichoke Chicken Bake finished dish in baking pan

Artichoke Chicken Bake

Yield 6 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

This delicious Artichoke Chicken bake is a dinner that's low in carbs and quick to get on the table.

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

  1. Preheat oven to 375F/190C.
  2. 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.)
  3. 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!)
  4. Trim chicken breasts and rub with poultry seasoning.
  5. Heat 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.
  6. While chicken browns, cut drained artichoke hearts into quarters if needed.
  7. Turn chicken over and cook about 2 minutes on the second side. (Don't overcook; the chicken will finish cooking in the oven.)
  8. Remove chicken to a cutting board and cut each chicken breasts into 4 lengthwise stripe.
  9. Whisk together olive oil, lemon juice, and Greek seasoning to make the sauce.
  10. Arrange chicken strips in the baking dish, staggering them to fit as needed.
  11. Pour the cooking liquid over the chicken.
  12. Tuck artichoke hearts around the chicken strips and sprinkle with Feta cheese.
  13. Bake 20-25 minutes, or until chicken is done. 
  14. I’d use an Instant Read Meat Thermometer (affiliate link) if you have one to check for a temperature of 165F/75C.
  15. Season with fresh-ground black pepper and serve hot.

Notes

This recipe created by Kalyn and Kara and is the newest recipe in a series of recipes we're calling Chicken Bakes!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Artichoke Chicken Bake thumbnail image of finished dish in baking pan

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a perfect main dish for any low-glycemic or low-carb diet, including Keto or 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. Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Artichoke Chicken Bake Pinterest image

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    14 Comments on “Artichoke Chicken Bake”

  1. 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. I would have to say 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 a long time in the slow cooker to melt the Feta as well as the oven does.

  2. CAn this be made on a stove top? What would be your suggestions?

    • I’ll be honest, 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 you’d need to put the lid on the pan to melt the Feta I am guessing.

      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.

  3. 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.

  4. I missed the directions for what to do with the sauce.  I’m assuming it’s just poured over chicken before baking.  I hope that’s right.  I didn’t get a lot of juice from browning the chicken.  Is that unusual?

    • The instructions say, “Pour the cooking liquid over the chicken.” There is not any liquid in the pan after you’ve browned the chicken.

  5. 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!

  6. Great recipe, sounds easy & delicious.  I’m lovin’ the Nutr. #s!  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.

  7. I’m not seeing feta cheese in the ingredients or instructions, but it is clearly used, per the pictures.

    • 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!