Can I use canned tomatoes instead of fresh?

Yes, if garden tomatoes aren’t in season, opt for good-quality canned diced tomatoes (drain off some liquid if too soupy). The flavor won’t be quite as bright, but it will still work well, especially with lots of garlic and a splash of extra balsamic.

How do I tell when the chicken is done?

Chicken is ready when it reaches an internal temperature of 165°F. If you’re uncertain, slice into a piece—it should be white and juicy, with no pink remaining.

Can I assemble this dish ahead of time?

Absolutely! Layer everything except the cheese in your baking dish, cover, and store in the fridge up to a day in advance. Add cheese just before baking.

What’s the best way to prevent watery sauce?

Be sure to drain your artichokes thoroughly and use ripe tomatoes with as little extra liquid as possible. Letting the bake stand for a few minutes after removing it from the oven also helps the juices redistribute and thicken naturally.

Chicken Artichoke Tomato Bake Recipe

Name: Chicken Artichoke Tomato Bake Recipe
Prep time: 15 min
Cook time: PT-485882H1M23S
Total time: PT-485882H1M23S
Cuisine: Mediterranean
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, pounded to an even thickness; Sea salt and ground pepper, to taste; 1 Tbsp Italian seasoning; 2 Tbsps avocado oil or olive oil; 4 large ripe garden tomatoes, diced; 8 fresh garlic cloves, minced; 2 Tbsps high-quality balsamic vinegar; 2 x 14 oz jars artichoke hearts, drained and roughly chopped; 1 cup freshly shredded mozzarella; Fresh chopped basil or parsley, for garnish

Description

This Chicken Artichoke Tomato Bake is a flavorful and effortless dish featuring tender chicken breasts topped with a zesty mixture of artichoke hearts, juicy tomatoes, aromatic garlic, and melty mozzarella cheese. Perfect for a wholesome main course that’s packed with Mediterranean-inspired flavors, this one-pan bake is simple to prepare and ideal for weeknight dinners or casual entertaining.

Ingredients

Units Scale

Main Ingredients

- 1 1/2 lbs boneless skinless chicken breasts, pounded to an even thickness
- Sea salt and ground pepper, to taste
- 1 Tbsp Italian seasoning
- 2 Tbsps avocado oil or olive oil

Vegetables & Add-Ins

- 4 large ripe garden tomatoes, diced
- 8 fresh garlic cloves, minced
- 2 Tbsps high-quality balsamic vinegar
- 2 x 14 oz jars artichoke hearts, drained and roughly chopped

Toppings

1 cup freshly shredded mozzarella
Fresh chopped basil or parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 400 degrees F so it’s ready for baking while you prepare the other ingredients.
Prepare the Chicken: Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Rub them lightly with sea salt, ground pepper, Italian seasoning, and your choice of avocado or olive oil for maximum flavor and even cooking.
Mix the Tomato-Artichoke Mixture: In a medium bowl, combine the diced tomatoes, minced garlic, balsamic vinegar, and roughly chopped artichoke hearts. Season the mixture lightly with additional sea salt and pepper, then stir well to combine all the flavors.
Assemble the Bake: Spread half of the tomato-artichoke mixture evenly over the bottom of a large baking dish. Layer the seasoned chicken breasts in a single layer on top. Pour the remaining mixture over the chicken, ensuring they are well covered for optimal moisture and taste.
Add the Cheese: Evenly sprinkle the shredded mozzarella cheese over the top of the assembled dish, ensuring every area has a layer for delicious melty coverage.
Bake: Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F. The cheese should be melted and slightly golden.
Garnish and Serve: Once baked, optionally sprinkle freshly chopped basil or parsley over the top for a burst of color and fresh flavor. Serve hot as a main course.

Notes

For best results, use ripe, juicy garden tomatoes for the freshest flavor.
You may substitute part-skim mozzarella for a lighter dish or add other Italian cheese blends as desired.
If using thinner chicken breasts, check for doneness at 30 minutes to avoid overcooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs wonderfully with crusty bread or a simple green salad.

Nutrition

Serving Size: 1/4 of recipe
Calories: 340
Sugar: 5g
Sodium: 650mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 38g
Cholesterol: 100mg