4 Ingredient Artichoke Dip Chicken

By Lucy Olschan September 1, 2019

Prep Time : 5 minutes
Cook Time : 30 minutes
Yield : 4 servings

Ingredients

artichoke hearts, chopped - 1 14oz can
grated parmesan - 3/4 cup
mayo - 3/4 cup
salt & pepper - to taste
garlic powder - 1 teaspoon
boneless chicken breast cutlets - 4
olive oil - 1 tablespoon

Instructions

Heat the olive oil in a skillet over medium high heat, preferably using oven safe skillet. Season breast with salt and pepper and add to the skillet. Sear about 3 minutes per side until breasts are golden brown.

In the meantime, grab a bowl and combine the chopped artichoke hearts, parmesan, mayo, garlic powder and some pepper. Stir to combine.

Preheat oven to 375 degrees. If you do not have an oven safe skillet (I didn’t until recently when I came across the most affordable and amazing skillet from Bruntmor. I got the cherry red one Enameled Cast Iron Shallow Casserole Braiser Pan with Cover, Cast Iron Covered Casserole Skillet 3.8-Qt ) transfer breasts to a baking dish. Spread artichoke mixture evenly over each breast.

Bake uncovered about 15-20 minutes until the tops brown slightly.

First off, let me tell you about the 4 ingredient artichoke dip chicken recipe. It may seem too simple at first. But I have learned that the simpler, the better for kids, and definitely, for me. After all, school is back in session.

I too have struggled trying to wow my family. Let’s take last week for example. I decided to make fajita bar because I thought that it sounded like fun evening. Cooked the beef and the chicken. I cooked the onions and peppers. Made the guac, poured all the condiments. Cooked Spanish rice (my favorite) and I also made white rice thinking the Spanish rice might be too spicy for the boys. My four-year old ate the white rice only!!!!! Infuriating.

But enter the artichoke dip chicken recipe. A game changer. Winner winner chicken dinner. For many reasons. 1. It’s only four ingredients and everyone always has mayo and parmesan so you really only need to plan on getting chicken breast and artichoke hearts. 2. It’s mostly hands-off cooking. 3. If you have picky kids like me, just leave a couple of breast without the topping and they out to like that (I don’t like to cook special for my kids. I modify and change sides but that’s about it).

All this leads to the best point of all – if you have leftover topping, place it in a separate oven-safe dish and put in the fridge. Next day, when the kids are in bed, preheat oven to 375 degrees again. Top the leftover dip with a little bit a shredded mozzarella and parmesan and bake about 20-25 minutes until bubbly and golden on top. Invite a girlfriend, a neighbor or the hubby over, open some wine and serve the dip with pita chips or a toasted baguette slices. You are welcome ❤️

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