Recipes / Dinner

Cheesy Artichoke Chicken with Basil - Dump and Go Dinner

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Cheesy Artichoke Chicken with Basil - Dump and Go Dinner

Kim
The Cook
4 Servings
15 Ingredients
10 Comments

If you love spinach artichoke dip then you will love this Cheesy Artichoke Chicken topped with fresh seasonal basil.

Read More
4 Servings
15 Ingredients
10 Comments

Ingredients

  • 4 cups dice Roma Tomato
  • 2 teaspoons mince Garlic, Cloves
  • 1 ¾ cups dice Artichoke Hearts, Canned
  • 2 cups chop Spinach, Baby
  • 2 tablespoons Olive Oil
  • 1 tablespoon Flour, Whole Wheat
  • ⅛ teaspoons Salt #1
  • ⅛ teaspoons Pepper #1
  • 2 pounds Chicken, Boneless Breasts
  • ⅛ teaspoons Salt #2
  • ⅛ teaspoons Pepper #2
  • 1 teaspoon Italian Seasoning
  • 1 ½ cups Mozzarella Cheese, Shredded
  • ½ cups Parmesan Cheese, Shredded
Serving Day Ingredients
  • ½ cups chop Basil, Fresh

Containers

  • 1 Pint Freezer Bag
  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large mixing bowl, combine tomatoes, garlic, artichoke, spinach, olive oil, flour, salt #1 and pepper #1.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large mixing bowl, combine tomatoes, garlic, artichoke hearts, spinach, olive oil, flour, salt #1 and pepper #1.
  2. Place in a baking pan.
  3. Season chicken with salt #2, pepper #2, and Italian seasoning. Place on top of vegetable mixture.
  4. Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done.
  5. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are just browned.
  6. Remove and sprinkle hot dish with fresh basil.

Categories

winter, spring, traditional, nut-free, fall, summer, egg-free, real-food, soy-free, fish-free, shellfish-free

Categories

winter, spring, traditional, nut-free, fall, summer, egg-free, real-food, soy-free, fish-free, shellfish-free

10 Comments

Join the discussion

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

  4. 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?

    1. 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?

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

  6. Really tasty and one that I will repeat, but I agree there is way way too much liquid. I poured off what collected when it defrosted, then again before I put on the cheese. I think next time I may try to add some cornstarch or more flour to see if the sauce will thicken.