Artichoke Chicken

A creamy, cheesy artichoke sauce smothers chicken for a delish take on the weeknight supper staple.

  • prep time 10 min
  • total time 30 min
  • ingredients 8
  • servings 4


cup drained chopped artichoke hearts (canned in water)
oz cream cheese, softened
teaspoons mayonnaise
cup shredded Swiss cheese (2 oz)
tablespoons grated Parmesan cheese
boneless skinless chicken breasts (6 to 8 oz each)
Salt and pepper
tablespoon olive oil
  • 1 Set oven control to broil.
  • 2 In medium bowl, stir together artichokes, cream cheese, mayonnaise and cheeses. Set aside.
  • 3 Using sharp knife, cut each of the chicken breasts in half horizontally, opening up like a book, to make 4 thinner chicken pieces. Season both sides with salt and pepper.
  • 4 In 12-inch ovenproof skillet, heat olive oil over medium heat. Cook chicken in oil about 5 minutes on each side or until no longer pink in center.
  • 5 Divide artichoke mixture among the 4 pieces of chicken, spreading to cover tops. Broil with top of skillet 4 to 6 inches from heat 2 to 3 minutes or until mixture is melted and bubbly. Serve warm.
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