Ingredients
Equipment
Method
- Marinate the chicken breasts in Italian dressing a few hours to overnight.
- Preheat oven to 375ºF.
- Heat olive oil in a non-stick skillet over medium-high heat. Remove chicken from marinade and cook for 2 minutes per side. Place chicken on a foil-lined baking sheet.
- In a medium bowl, mix together chopped artichoke hearts, Parmesan cheese, mayonnaise, and garlic powder. Spread artichoke mixture evenly on top of chicken.
- Bake for 20 to 25 minutes, until juices run clear.
Notes
- Storage: For best results, store leftovers in an airtight container in the fridge. They can last up to three days. If you find yourself with too much, consider freezing portions for later use.
- Freezing: Yes, you can freeze this dish! After baking, let it cool completely, then wrap tightly and freeze. When ready to eat, thaw in the fridge and reheat in the oven.
- Pairing: This dish pairs wonderfully with a fresh salad or steamed vegetables. You can also serve it over a bed of cauli-rice for a low-carb option.
- Serving Size: Adjust the ingredients based on the number of servings you need. Simply multiply the ingredients for a larger crowd.
- Ingredient Flexibility: Don’t be afraid to swap out the cheeses! A mix of mozzarella and cheddar can give a different flavor profile that’s equally tasty.
- Flavor Boost: Add herbs like fresh basil or parsley to the topping for an extra burst of freshness.