Baked Chicken with Artichoke Topping

Baked Chicken with Artichoke Topping

Chicken is a lean protein source and should make up a quarter of your plate. People complain of getting bored with chicken, but try this recipe for chicken that’s bursting with flavor.

  • Prep time
    5 min
  • Cook time
    35 min
  • Servings
    4 Servings
  • Serving size
    1 chicken breast
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken breast
  • Amount per serving Calories 215

  • Total Fat 7g
    • Saturated Fat 2g
  • Cholesterol 70mg
  • Sodium 340mg
  • Total Carbohydrate 9g
    • Dietary Fiber 3g
    • Total Sugars 1g
  • Protein 28g
  • Potassium 400mg

Choices/Exchanges: 4 Lean protein, 2 Nonstarchy vegetable



  • nonstick cooking spray
  • fresh lemon juice
    2 tbsp
  • chicken breasts ( 4 oz boneless, skinless)
  • garlic powder
    1/2 tsp
  • black pepper
    1/4 tsp
  • olive oil
    1 tbsp
  • garlic (minced)
    1 clove
  • artichoke hearts ( 15 oz can, drained and chopped)
  • low sodium chicken broth (reduced-sodium, fat-free)
    1/3 cup
  • Parmesan cheese (grated)
    3 tbsp


  1. Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.

  2. Place the chicken breasts in a plastic freezer bag or between plastic wrap. Use a mallet or rolling pin and pound the chicken breasts until it is 1/2 inch thick.

  3. Squeeze the lemon juice over the chicken breasts and season with the garlic powder and black pepper. Bake the chicken 25 minutes.

  4. While the chicken is baking; warm the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts and cook about 3 minutes. Add the chicken broth and simmer for 5 minutes. Stir in the parmesan cheese.

  5. Remove the chicken from the oven. Spread the artichoke mixture evenly over the chicken breasts. Bake for 10 more minutes or until the chicken is done.