Name: Baked Chicken and Artichoke Hearts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Ingredients: 3 boneless (skinless chicken breasts trimmed of fat); 12 oz. package frozen artichoke hearts (or 1 15-oz. can); 2 shallots thinly sliced; 2 cloves garlic minced; ½ cup white wine can substitute chicken broth; 2 tbs. unsalted butter or ghee; 1 lemon sliced (seeds removed); 2 tbs. olive oil; salt + pepper; chopped parsley

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This is such an easy artichoke chicken recipe! You’re going to love it. In my baked chicken and artichoke hearts recipe, I have chicken breasts, tender artichoke hearts, and aromatic shallots bathed in a lemon garlic butter sauce. With just a few simple ingredients and minimal effort, you can whip up a meal that’s perfect for a weeknight family dinner.

This flavorful lemon artichoke chicken bake is a solid go-to for both a busy weeknight or a special occasion. It feels cozy enough for Sunday dinner but takes less time than scrolling for a new recipe online and debating if your chicken thighs are thawed enough to cook.

Why This Artichoke Chicken Recipe Works

Let’s break it down. This dish checks every box:
✔ Juicy chicken
✔ Creamy, flavorful sauce
✔ Pantry staples
✔ One-pan meal
✔ Ready in 30 minutes

The main stars of the show are boneless, skinless chicken breasts, a package of frozen artichoke hearts (or a can if that’s what you’ve got), and a few aromatics. The whole thing bakes in a luscious lemon garlic butter sauce with just enough white wine (or chicken broth) to round everything out. In just 20 minutes, your kitchen will be filled with the irresistible aroma of bubbling butter and garlic.

Ingredients you’ll need for Baked Chicken And Artichoke Hearts

What I love most about this chicken dish is that it uses things I almost always have on hand. Here’s what you’ll need:

3 boneless skinless chicken breasts trimmed of fat
12 oz. package frozen artichoke hearts or 1 15-oz. can
2 shallots thinly sliced
2 cloves garlic minced
½ cup white wine can substitute chicken broth
2 tbs. unsalted butter or ghee
1 lemon sliced seeds removed
2 tbs. olive oil
salt + pepper
chopped parsley

While the chicken is baking, you can prepare your side of choice. Whether you prefer to serve this dish over cauliflower rice, mashed potatoes, or alongside a crisp green salad, the options are endless. Sometimes I’ll even sauté fresh mushrooms. The versatility of this easy chicken dinner makes it a surefire hit with the whole family.

How to make Baked Chicken And Artichoke Hearts

Preheat your oven to 375 degrees.
In an oven-proof skillet, heat 2 tbs. olive oil over medium heat. season chicken breasts well with salt + pepper on both sides, then place “pretty” side down into warmed oil (be careful of splatters). Cook for 3-4 minutes or until golden brown, then flip and cook another 3-4. remove chicken from pan.
Add in artichoke hearts and shallots into same pan and cook until soft and golden, about 4 minutes. Add in minced garlic and let cook for 1 minute before adding in wine (or chicken broth) and butter. Add chicken back to pan and top with lemon slices before placing in oven.
Bake for 20 minutes, then let cool slightly before serving! top with parsley for a pretty presentation!

Favorite sides + serving suggestions

This is one of those skillet recipes that plays well with favorite sides across the board. Here are a few of mine:

Fluffy white rice or brown rice
Cauliflower mash or mashed potatoes
Warm crusty bread or garlic bread for dipping into the lemony sauce
A big green salad

Savvy tips for the Best Chicken and Artichoke Bake

Use chicken cutlets or chicken thighs if you prefer! They’ll be super juicy and hold up well in the oven.
Don’t overcrowd the pan when searing. Let each piece of chicken have its moment in the hot pan.
Frozen artichoke hearts work beautifully, but if you’re lucky enough to find fresh artichokes or have some marinated artichoke hearts on hand, feel free to use them. Just drain off any artichoke liquid.
If you’re prepping ahead, store leftovers in an airtight container wrapped in plastic wrap or a reusable wrap. It reheats beautifully.

Pro tip: It tastes even better the next time you eat it. A little overnight sit in the fridge deepens the flavor.

Customize it your way

Want to bulk it up a little more? Toss in chopped fresh spinach or a scoop of spinach artichoke dip for some creamy tang. Stir in chopped sun-dried tomatoes for a little sweetness and acidity. Or sprinkle mozzarella cheese on top for the last few minutes of baking for melty magic. You can even swap the skillet for a casserole dish if that’s what you’ve got on hand.

Storage tips

Store any leftovers in the fridge for up to 3 days. Just make sure to let it cool fully before wrapping it up. Reheat gently on the stove or in the oven to maintain that juicy chicken texture.

This baked chicken and artichoke hearts recipe deserves a spot in your weekly rotation. It’s quick, satisfying, and wildly flavorful. I love it because it requires almost no planning—just pantry staples and a large mixing bowl of motivation. Give it a try, and if your family licks their plates clean, don’t say I didn’t warn you.

If you try this one-pan weeknight meal, let me know in the comments—or tag me if you share it online!

Happy cooking!

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