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Artichoke Chicken

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  • Prep 10 min
  • Total 30 min
  • Ingredients 8
  • Servings 4
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A creamy, cheesy artichoke sauce smothers chicken for a delish take on the weeknight supper staple.
By Deborah Harroun
Created Apr 20, 2012
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  • 1/2 cup drained chopped artichoke hearts (canned in water)
  • 2 oz cream cheese, softened
  • 2 teaspoons mayonnaise
  • 1/2 cup shredded Swiss cheese (2 oz)
  • 2 tablespoons grated Parmesan cheese
  • 2 boneless skinless chicken breasts (6 to 8 oz each)
  • Salt and pepper
  • 1 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Make sure you use artichoke hearts canned in water, not marinated artichoke hearts.
  • tip 2
    Keep an eye on the chicken while it’s under the broiler. It can go from done to burnt in a few seconds, so it’s best to watch it until it’s ready.

Nutrition Information

No nutrition information available for this recipe
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