This was glorious. The perfect combination of tangy, parmesan…y, tender and juicy, and carried a perfect little punch from the cayenne pepper and artichoke. I always keep canned artichoke hearts well-stocked in my kitchen because I love cooking with them so much. Love love love them. If you’re in the mood to make this delicious dish, then here’s what you’ll need:
- 3 Chicken Breasts
- 2 cans of Artichoke Hearts…then chop them up. (One can is probably fine, but I always want more artichokes, so 2 was perfect.)
- 1/2 cup of Light Mayo (I can’t stand mayonnaise Ugh. wfjdsalfjaslfjda. Not a fan! I do, however, understand how well it reflects in sauces/toppings once it’s mixed and cooked…so I gave in. Glad I did – it made the dish!)
- 3/4 cup of Parmesan Cheese
- 1 tbsp of Garlic (Either powder/freshly chopped works. I wasn’t in the mood to chop it up though, so I just used garlic powder. If you go for chopped, use 2 cloves)
- Either 1 to 2 tsps of Paprika, OR Cayenne Pepper to taste (only if you want! I personally think that either one …not both…of these ingredients are totally necessary. None of the other recipes I researched called for it. What the heck? This was such a fun addition, even considering how much of a wimp I usually am to spicy things. I loved it!)
- 1 tsp of Salt
- 1 tsp of Pepper
….reeaadyyyy?! Wohoo! First, pre-heat the oven to 375 degrees. Here we go:
Bake those bad boys in the oven for 40 minutes…or until the sauce is bubbling up in the oven. I think I would’ve left mine in there for another 5-ish minutes actually. I just like the look of slightly browned sauce over the chicken, but that’s just me. 40 minutes allowed the chicken to be cooked PERFECTLY. Like…omg…the juiciest most deliciously cooked chicken in the world. That’s right…IN THE WORLD!!!
Thanks, by the way to Sean Mason Photography for his coverage of this special dinner making event. I love it when he takes photos of my cooking – he’s so good at photography!
Sides: as far as sides go, I got a little excited about making them. Our new favorite side lately is sautéed cherry tomatoes in just a little olive oil, salt, and pepper. I also wanted to use up the gorgeous yellow squash that was sitting in our fridge, so I chopped those up and stove-top sautéed them too. Those two cooked so quickly, so I’ve learned to chop everything up while the oven does its thing…then I don’t actually cook the veggies until the last 10 minutes on the oven’s clock. Times out perfectly.
I was also in the mood for a little pasta-side as well. So once the chicken was baking…and before I cooked the veggies…I cooked the pasta until super al dente. I drained the pasta, put it back in the dry pot and added some fabulous little friends to the mix: a little white wine (always a pleasure to cook with), some butter (don’t judge…just enjoy), a little garlic salt, some dried & chopped basil and parsley. SO GOOD!!!
Thanks for reading. If you end up making this and love it…or if you’ve changed a few things to make it better – please let me know! I will definitely be making this again and again. Sean was a huge fan! So was Stella who was anxiously sitting under the table, awaiting a taste of any leftovers.