I don’t know about you, but this has become the year of workout clothes for me. It’s been 6 months since I’ve gotten dressed up. So, in the spirit of getting-out-my-running-shorts-that-I-don’t-actually-go-running-in and getting all dressed up, here is my dressed up chicken! It’s an amazing and easy dinner that you can prep ahead! Chicken Artichoke Bake with Tomatoes and Goat Cheese is creamy, tangy, sweet, savory and simply delicious! Chicken is simply roasted, then topped with a heavenly mixture of fresh tomatoes, artichoke hearts, garlic, basil, parmesan, and goat cheese!
Decadent, but Healthy!
While this recipe may look and taste decadent, it is actually pretty good for you! You get calcium from the cheese, protein from the chicken, vitamins from the tomatoes. We also have delicious and healthy artichokes in this recipe. They provide Fiber AND protein and are packed with nutrients, Vitamins C and K, Magnesium, Potassium, and Iron just to name a few!
The truth is, this is a go-to combo for me. So, if you love love love tomatoes, artichokes, garlic, basil, and goat cheese too, here are a couple more recipes for you! There’s my Best Bruschetta Topping Platter, the time I turned it into a healthy ‘pizza’ with my Quinoa Crust Tart with Tomatoes & Artichokes, or my Skillet Artichoke Chicken with Sun Dried Tomatoes.
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EQUIPMENT NEEDED
The only thing you need is a casserole dish approximately 5-6 inch by 9-10 inch.
PREP-AHEAD FOR YOUR CHICKEN ARTICHOKE BAKE
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Remove the seeds from the tomatoes, dice and add to the bowl. Rough chop the artichoke hearts and add them to the tomatoes. Finely slice or chiffonade the basil and add it to the tomatoes and artichokes. Then mince the garlic and add that to the bowl. Using a fork, add crumbles of goat cheese. Add the salt and pepper and mix!
For the chicken, cut into 4 pieces, equal in size. Add to a baking dish, drizzle with a tbsp of olive oil and sprinkle with salt and pepper.
Can I replace the goat cheese?
Yes, of course! Goat cheese can be polarizing, though I absolutely love the creamy texture and tangy, salty flavor. If you are not a goat cheese fan, you can replace it with chunks of mozzarella, firm ricotta, or even feta.
What kind of Artichoke Hearts?
For this recipe, I really like canned or jarred artichoke hearts in water, not oil. You can use frozen as well, but will need to thaw them before adding them to the recipe and draining any excess water. I would not use fresh whole artichokes, as it takes FOREVER to clean them and you need to buy so many to get the same amount of hearts you can get already prepped.
COOK YOUR CHICKEN ARTICHOKE BAKE
Bake the chicken for 15 minutes. Then add the topping and bake another 10 minutes.
Can I freeze this?
You can freeze leftovers after it is cooked, but this recipe will not likely have much in the way of leftovers unless you double it. I also would not freeze the topping until it’s cooked. The reason is that fresh tomatoes 95% water, so when they thaw, they will turn to mush if they are frozen raw. When you cook them, the tomato juices cook into the cheesy filling so it freezes and reheats better.
What to serve on the side?
This is pretty hearty all on it’s own. However, you could add something green with broccoli or roasted asparagus. Or you could add a grain with pasta, rice, or quinoa. Creamy Parmesan Polenta would also be delicious with this!
ENJOY! 😍 Carrie
Amazing Chicken Artichoke Bake with Tomatoes and Goat Cheese
This Amazing Chicken Artichoke Bake with Tomatoes and Goat Cheese is a creamy, tangy, sweet, savory, mouth watering easy dinner that you can prep ahead! Chicken is simply roasted, then topped with a heavenly mixture of fresh tomatoes, artichoke hearts, garlic, basil, parmesan, and goat cheese! #chickendinners #familydinnerideas #chickenrecipes #chickenbake #artichokechicken
Ingredients
- 1 lb Raw Chicken breasts skinless, boneless
- 4 Plum Tomatoes (or 3 vine)
- 14 oz Artichoke Hearts in water (1 can)
- 10 leaves Fresh Basil (1 small bunch)
- 1 clove Garlic (1 tsp minced)
- 1 Tbsp Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Fresh Ground Black Pepper
- 4 oz Soft Goat Cheese
- 1/2 cup Grated Parmesan Cheese
Instructions
Prep Ahead Steps
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Remove the 'cheeks' of the tomatoes and scrape out the seeds. Then dice the tomatoes and add to the bowl. Rough chop the artichoke hearts and add them to the tomatoes. Finely slice (or chiffonade) the basil and add it to the tomatoes and artichokes.
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Then mince the garlic and add that to the bowl. Using a fork, add crumbles of goat cheese. Add the parmesan cheese, salt and pepper and mix!
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For the chicken, cut into 4 pieces, equal in size. Add to a baking dish, drizzle with a tbsp of olive oil and sprinkle with salt and pepper.
Cook!
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Preheat oven to 400 F degrees
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Bake the chicken for 15 minutes. Then add the topping and bake another 10 minutes. Serve and enjoy!
