By The recipe Sunday was parmesan chicken with artichoke hearts. Pan-seared chicken thighs finished in a creamy sauce of butter, garlic, white wine, chicken broth, parmesan, and a jar of marinated artichoke hearts.
The recipe is below.
Parmesan Chicken with Artichoke Hearts
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 1/2 cup grated Parmesan cheese, plus 2 tablespoons for topping
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Preheat and prep. Heat your oven to 375°F. Lightly grease a 9x13-inch baking dish with the olive oil and set aside.
- Season the chicken. Pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning. Arrange them in a single layer in the prepared baking dish.
- Make the topping. In a medium bowl, stir together the mayonnaise, sour cream, 1/2 cup Parmesan, minced garlic, and onion powder until smooth and well combined.
- Add the artichokes. Scatter the chopped artichoke hearts evenly over and around the chicken breasts.
- Spread and top. Spoon the Parmesan mixture over each chicken breast, spreading it to cover the top. Sprinkle the remaining 2 tablespoons of Parmesan over everything.
- Bake. Bake uncovered for 30–35 minutes, until the topping is golden and bubbly and the chicken registers 165°F on an instant-read thermometer.
- Rest and serve. Let the dish rest for 5 minutes before serving. Scatter fresh parsley over the top and bring it to the table straight from the baking dish.
Nutrition (per serving)
Calories: 410 | Protein: 42g | Fat: 24g | Carbs: 7g | Fiber: 2g | Sodium: 620mg