My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.

  • Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.

  • Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

457 calories; 28.3 g total fat; 103 mg cholesterol; 1152 mg sodium. 14.2 g carbohydrates; 36.4 g protein; Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2012
One of the best things I have ever made. One thing that I changed is that I cooked at 350 degrees for 25 minutes and 10 minutes at 400 degrees just to brown the top. Other than that I wouldn't change a thing. Read More
(46)

Most helpful critical review

Rating: 3 stars
05/18/2015
The flavor of the dish is excellent. I cubed the chicken because I hate cooking chicken breasts because the thin part is over cooked and the thick half is undercooked. The dish came out a bit watery. Next time I'm going to precook the chicken and just hear the topping over it. I also used half mayo and half sour cream. I also added fresh spinach. I will make it again with a bit more tweaking. Read More
(7)
116 Ratings
  • 5 star values: 80
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/09/2012
One of the best things I have ever made. One thing that I changed is that I cooked at 350 degrees for 25 minutes and 10 minutes at 400 degrees just to brown the top. Other than that I wouldn't change a thing. Read More
(46)
Rating: 5 stars
10/09/2012
One of the best things I have ever made. One thing that I changed is that I cooked at 350 degrees for 25 minutes and 10 minutes at 400 degrees just to brown the top. Other than that I wouldn't change a thing. Read More
(46)
Rating: 5 stars
09/09/2012
This was delicious... it turned out way better than I ever imagined. I did add crispy french onions on the top and I think it added great taste and texture to this dish. The family loved it. Read More
(31)
Advertisement
Rating: 5 stars
03/01/2014
Made this last night with a few adjustments. Added 4oz softened cream cheese to the mayo and 1/4 cup milk. I also used boneless chicken thighs cut into chunks and omitted the mushrooms. Threw in some egg noodles and made it into a casserole. Wish I had used a little more garlic but other than that it was awesome! My family loved it too. Definitely going to make it again. Maybe add some spinach too next time. Read More
(28)
Rating: 5 stars
08/18/2012
A friend gave me this recipe several years ago and we have it regularly throughout the year. Delicious & oh-so-easy! Read More
(16)
Rating: 5 stars
01/17/2016
I agree with most reviewers that a recipe should be made first and then reviewed. However based upon other reviews I decide this dish need a little more flavoring. I took others suggestions and used a 1/4 c is cream cheese 1/2 cup greek yogurt 1/2 cup grated parmesan and 1/4 cup of mayonnaise. I mixed these ingredients together and added a small amount of freshly grated nutmeg. I sauteed half a chopped onion and the added a 10z package of chopped spinach and two freshly minced garlic cloves. Once cooled I added the spinach and onion mixture to the cream cheese mixture. I chopped the chicken (I brined the chicken first for about 4-6 hours) and added the chicken to the mixture. I poured the mixed into a baking dish sprays with Pam and then added more grated parmesan cheese on top. Then baked following the directions. This was a fabulous dish I served with freshly baked french bread. Read More
(13)
Advertisement
Rating: 5 stars
06/27/2014
My husband and loved this recipe and by adding a half of cup of cooked chopped and drained spinach made it even better and more visual appetizing. Read More
(12)
Rating: 5 stars
08/28/2012
I thought this tasted great! I love these ingredients together so I'm glad I tried it even though it hadn't been reviewed by more than one person. I followed exact recipe except that I cooked on a bed of rice. Delicious! Read More
(10)
Rating: 4 stars
02/03/2014
I made this just as written and it was really good. I made it better for me by making another version - used low cal cream of mushroom soup with roasted garlic instead of mayo used cheddar instead of parm used jarred regular sliced mushrooms and added French onions on top. I must say I loved it more. Read More
(10)
Rating: 5 stars
03/03/2014
We really liked this dish a lot and it gets bonus points because it's super quick and easy! I used 1/2 mayo and 1/2 sour cream instead of all mayo. Besides adding 1/2tsp. of garlic powder I also put in 2tsp. TJ's seasoning salute. Baked for 40 min because of really thick chicken breasts. Read More
(7)
Rating: 3 stars
05/18/2015
The flavor of the dish is excellent. I cubed the chicken because I hate cooking chicken breasts because the thin part is over cooked and the thick half is undercooked. The dish came out a bit watery. Next time I'm going to precook the chicken and just hear the topping over it. I also used half mayo and half sour cream. I also added fresh spinach. I will make it again with a bit more tweaking. Read More
(7)