Baked Marinated Chicken

Name: Baked Marinated Chicken
Total time: 35 min
Ingredients: 4 (6-oz.) boneless, skinless chicken breasts; 2 (12-oz.) jars marinated quartered artichoke hearts, drained (1 Tbsp. drained liquid reserved); 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup); .25 cup mayonnaise; .25 teaspoon kosher salt; .25 cup panko (Japanese-style breadcrumbs); 1 tablespoon unsalted butter

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A jar of artichokes does double duty as a side and topping in this easy baked chicken recipe.

By

Liz Mervosh

Updated on October 20, 2022

Baked Marinated Chicken — Photo: Jennifer Causey

Hands On Time:

10 mins

Total Time:

35 mins

Servings:

4

With jars of artichokes in the pantry, you always have a delicious, healthy side ready to go. Here, they join breaded chicken breasts for a quick meal. Mixed with mayonnaise and salty pecorino Romano, a dash of the artichoke liquid brightens an easy topping for the chicken breasts, infusing each bite with flavor.

Ingredients

4 (6-oz.) boneless, skinless chicken breasts
2 (12-oz.) jars marinated quartered artichoke hearts, drained (1 Tbsp. drained liquid reserved)
1 ½ ounces pecorino Romano cheese, grated (about 1/3 cup)
¼ cup mayonnaise
¼ teaspoon kosher salt
¼ cup panko (Japanese-style breadcrumbs)
1 tablespoon unsalted butter

Directions

Preheat oven to 425°F. Place chicken breasts and drained artichokes on a large rimmed baking sheet. Stir together reserved artichoke liquid, cheese, mayonnaise, and salt in a small bowl. Spread mixture evenly over chicken. Bake in preheated oven until a thermometer inserted into thickest portion of chicken registers 165°F, 22 to 25 minutes. Meanwhile, cook panko and butter in a small skillet over medium, stirring often, until panko is golden, about 3 minutes. Sprinkle toasted panko over baked chicken and serve with the artichokes.