Artichoke Chicken Bake Recipe

This Tex-Mex Artichoke Chicken Bake is a flavor explosion! Inspired by a can of artichokes, this easy recipe boasts a creamy, zesty sauce and tender chicken. The perfect weeknight meal, ready in under an hour. Sprinkle with your favorite cheese for extra cheesy goodness! (Note: The recipe is naturally salty; adjust to taste carefully.)

Prep Time 15 mins
Cook Time 50 mins
Calories 263.2 kcal
Protein 67g
Rating 4.7 (6 Reviews)
Artichoke Chicken Bake 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Chicken Bake

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup green chili salsa
  • 1 teaspoon ground cumin
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (14 ounce) can artichoke hearts (drained)
  • 1/2 cup sliced black olives
  • your favorite shredded cheese (optional)

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How to Make Artichoke Chicken Bake

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 cup salsa (your favorite kind!), and 1 teaspoon ground cumin. Mix well and set aside.
  3. Place 1.5 lbs boneless, skinless chicken breasts in a 9x9 inch baking dish.
  4. Bake for 20 minutes.
  5. Arrange 1 (14 ounce) can artichoke hearts (drained) around the chicken.
  6. Pour the soup mixture evenly over the chicken and artichokes.
  7. Sprinkle with 1/2 cup sliced olives (green or black, your choice).
  8. Bake for an additional 25 minutes, or until the chicken is cooked through and the sauce is bubbly.
  9. Remove from oven and sprinkle with your favorite shredded cheese (optional). Let rest for 5 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

59 g

Sugar

16g

Fat

8g

Carbs

6g

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