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Cheesy Artichoke Chicken with Basil

 

Do you love that spinach artichoke dip that is ubiquitous at parties and potlucks? Ever wish you could make a meal out of all that cheesy, vegetable goodness? Your wish is my command! This dish is full of summery, Italian vegetables, chicken, and smothered in cheese. And don’t forget, topped with lots of the ultimate summer herb: basil. My favorite part about this meal is that it is truly a one dish meal. Your meat and veggies are baked together, so there is really no need for a side dish. You could serve it over pasta or with a side of pasta if desired. But it is delicious and filling all on its own.

Cheesy Artichoke Chicken with Basil

Author/Source:

kim @ onceamonthmeals.com, adapted from Our Story

Ingredients:

  • 4 cups diced roma tomatoes
  • 2 teaspoons minced garlic
  • 14.5 ounces artichoke hearts, drained and chopped
  • 2 cups chopped baby spinach
  • 2 Tablespoons olive oil
  • 1 Tablespoon whole wheat flour
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 pounds boneless, skinless chicken breast
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cups shredded Parmesan cheese
  • 0.5 cups fresh basil leaves, chopped

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, combine tomatoes, garlic, artichoke, spinach, olive oil, flour, salt, and pepper to taste. Divide mixture evenly among 8 x 8 baking pan or pour all into one 13 x 9 pan. Season chicken with salt and pepper to taste and Italian seasoning. Place on top of vegetable mixture. (If freezing, proceed to freezing directions at this point.) Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are just browned. Remove and sprinkle hot dish with fresh basil. Serve alone or over pasta if desired.

Freezing Directions:

Prepare pans as directed above. Do not bake. Cover baking pans with aluminum foil. Divide mozzarella and Parmesan cheese between pint sized freezer bags and attach to baking pan. Label and freeze. TO SERVE: Thaw and set aside cheese. Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are browned. Remove and sprinkle hot dish with fresh basil.

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

9 Responses to “Cheesy Artichoke Chicken with Basil”

  1. sara says:

    Oh man! Looks and sounds sooooo yummy!!

  2. Janet says:

    I made this over the weekend & it was pretty yummy. I’ve been eating leftovers for a couple days now & it actually gets better each day.

  3. Lois says:

    This one was gobbled up quickly tonight! Even my picky daughter ate it and asked for seconds! Definitely a winner…

  4. Lois Romaine says:

    We love this recipe but it turns out so runny. I want to make it for company and am wondering if anyone out there has any possible adaptations to make it less runny?

    • Katie says:

      Hi Lois, I wonder if you cut the Roma tomatoes in half and then squeezed out the juice and seeds before dicing them if that would help it be less runny?

    • Lisa says:

      Mine always is runny as well. I usually just use a baster & take the juices off after it thaws or as it cooks & it reduces that runniness a lot!

  5. Jaclyn Stanfield says:

    Since its winter and the tomatoes around here are not very yummy right now, can I use canned diced tomatoes?

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