Baked Marinated Chicken

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

Baked Marinated Chicken
Photo: Jennifer Causey
Hands On Time:
10 mins
Total Time:
35 mins

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.


  • 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


  1. 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.

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