COOK | Artichoke Chicken

While Artichoke Chicken was an instagram story win… {hence me finally posting it here!} it is 0 for 1 in the Hall household. The first time I made it, the kids loved it. The second time, they barely ate it. FWIW, I loved it both times. Just wanted to give full disclosure there.

I first had this dish at a MOPS table dinner. Our MOPS Mentor Mom made it and I looooved it. I’ve made a few tweaks. I also made a lot of Trader Joe’s swaps, so you will notice that here.

It’s tangy and fresh. It is also light, despite that delicious layer of baked cheese on top. I think this is a great dish to feed the family, use for a meal train, or serve for a girl’s night. I mean, my husband loves it too though!

I have zero pictures of this finished dish. Use that imagination 😉

Amanda Macy Hall Trader Joe's Artichoke Chicken



  • 1 Pound Thin Chicken Breasts
  • Salt & Pepper
  • 1 Jar of Trader Joe’s Artichoke Antipasto (12 oz)*
  • 3-4 Chopped Artichoke Hearts, from a can
  • 1 Spoonful of Jarred Minced Garlic
  • Dash of lemon juice 
  • 1 small container of plain Greek Yogurt
  • 1.5 cups Parmesan cheese {or Quatro Formaggio}

*If you do not have access to a Trader Joe’s, use marinated artichoke hearts instead. Be sure to chop them up pretty finely! You may want to add some additional Italian seasonings of your choice.


Preheat oven to 350 degrees.

In a medium bowl, mix together the artichoke antipasto, artichokes, minced garlic, lemon juice, green yogurt and 1 cup of the Parmesan cheese.

Place chicken in a greased baking dish and season with salt and pepper. Then cover it evenly with the artichoke mixture.

Bake, uncovered, at 350° for 20-30 minutes, or until chicken is no longer pink in the center.

Set oven to broil. Top the chicken with the remaining parmesan cheese. Broil for about 2-4 minutes, watching closely!

Time to eat!

I serve this with a steamed green veggie and a starch {for the kids} like pasta, rice, or roasted potatoes.

I think it’s important to use thin chicken breasts for this recipe. When I did that, it was a win! When I didn’t, it was a loss. You can easily pound or butterfly your chicken to achieve the thinner pieces.


Thank you for reading!
Amanda Macy Hall


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