Tomato Basil Artichoke Baked Chicken

Mediterranean style dinner recipe with lots of healthy ingredients.  Tomatoes, basil, artichokes are smothered with Parmesan and Mozzarella cheeses and baked on top of chicken breasts in a casserole dish.  Easy recipe!


  • 4 chicken breasts 1.8 to 2 lb total, if chicken breasts are large, use 2 and half them horizontally
  • salt
  • Italian seasoning herbal
  • 1 tablespoon butter
  • 14 oz artichokes hearts
  • 1/4 cup fresh basil chopped
  • 1 roma tomato chopped
  • 2 garlic cloves minced
  • 1/4 cup parmesan cheese shredded
  • 8 oz fresh mozzarella cheese sliced
Tomato Basil Artichoke Baked Chicken #chickenbreasts #dinner #maincourse


  1. Preheat oven to 375 F.
  2. Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
  3. Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
  4. Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
  5. Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
  6. Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
  7. Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.

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