Tomato Basil Artichoke Baked Chicken

I love baking and cooking and I usually find all of my inspiration from Pinterest! Just want to give everyone full disclosure that I do not own any of these recipes that I am simply finding them on Pinterest, making them and then sharing the really good ones with you!

Back to cooking!! My favorite meals to cook are with chicken, they are so versatile and just super easy for me  to deal with. Plus, they are also the best option for weight loss.


I know my picture doesn’t look like much, I had a really hard time capturing its beauty. But I promise this dish is SO worth it and its truly delicious! It was an easier recipe to assemble and just pop into the oven and it was done real fast. I think it was all about 30-40 minutes, which is so nice when you need a last minute meal. One of the things that I really liked about this recipe is that it you could constantly do something while it was cooking. This recipe has you put in the chicken for a few minutes just seasoned so that gives you a little time to chop the tomatoes and the artichoke hearts instead of scrambling to get everything done at once and then wait for 40 minutes for everything to cook! It makes it feel shorter and not like you are waiting forever for your dinner to finish cooking.

This recipe comes from Julia’s Album


Tomato Basil Artichoke Baked Chicken


::::::::::::PREP TIME::::::::::::
15 mins
::::::::::::COOK TIME::::::::::::
40 mins
::::::::::::TOTAL TIME::::::::::::
55 mins
Serves: 4
  • 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
  • salt
  • Italian seasoning (herbal)
  • 1 tablespoon butter
  • 7 large artichokes hearts (one 14 oz can), drained
  • 7 large fresh basil leaves, chopped
  • 1 large roma tomato, chopped
  • 2 garlic cloves, minced
  • 1/4 cup grated parmesan cheese
  • 8 oz fresh mozzarella cheese, sliced


  1. Preheat oven to 375 F.
  2. Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 – that’s what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
  3. Remove from the oven (the chicken will not be completely cooked through – you’ll continue baking it later).
  4. Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
  5. Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
  6. Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
  7. Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.


I served mine as is and it was plenty for us, also a lighter option than adding rice. Julia’s Album has beautiful step by step pictures of the recipe which you can follow here.

Thanks so much again to Julia’s Album  for posting this recipe. It came out absolutely delicious!


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