Artichoke Chicken
The best part of this chicken dinner is the buttery cracker topping!
By Ree Drummond
Jump to recipe
Yields:
4 - 6
Prep Time:
20 mins
Total Time:
50 mins
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Ingredients
Cooking spray
- 8 oz.
ounces cream cheese,
at room temperature
- 1/2 cup
mayonnaise
- 1 tsp.
Italian seasoning
- 1/2 cup
grated parmesan cheese
- 30
butter crackers (such as Ritz; 1 sleeve), crushed
- 1 tsp.
chopped fresh rosemary
- 1/4 cup
parsley, roughly chopped
- 2 Tbsp.
salted butter, melted
Black pepper, to taste
- 6
5-to-6-ounce boneless, skinless chicken breasts, pounded lightly to an even thickness
Kosher salt, to taste
- 1
13.5-ounce can artichoke hearts, drained, patted dry and quartered
Green salad, for serving
Directions
- Step 1Preheat the oven to 400°. Coat a 9-by-13-inch baking dish with cooking spray. Combine the cream cheese, mayonnaise, Italian seasoning and half of the parmesan in a medium bowl and mix well.
- Step 2Combine the cracker crumbs with the rosemary, parsley, remaining parmesan and the melted butter in a separate medium bowl and mix well. Season with pepper. Sprinkle about one-third of the cracker mixture in the bottom of the baking dish.
- Step 3Place the chicken on top of the crumb mixture in the dish and season lightly with salt and pepper. Scatter the artichokes over the chicken. Top each chicken breast with about 3 tablespoons of the cream cheese mixture and spread evenly with a rubber spatula. Sprinkle the remaining crumbs all over the cream cheese mixture.
- Step 4Bake until the chicken is cooked through, the cream cheese mixture is bubbly and the crumb topping is well browned, about 25 minutes. Let sit for 5 minutes. Serve with salad.
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