Pioneer Woman Artichoke Chicken

Pioneer Woman artichoke chicken is an easy weeknight dinner made with cream cheese, Ritz crackers and canned artichoke hearts, ready in 50 minutes. That makes it a go-to for busy weeknights, Sunday suppers or potluck spreads, since everything bakes together in one casserole dish.

Pounding the chicken to even thickness is the one step you cannot skip, because thick and thin spots cook at different rates. That means you end up with dry edges right next to raw centers, which no amount of sauce can save.

Ree layers crushed Ritz crackers on both the bottom and top of the dish, so you get crunch from every angle. And the cream cheese and mayo mixture underneath keeps the chicken rich while those buttery crumbs stay golden.

Pioneer Woman Artichoke Chicken

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

848

kcal

Cracker-crusted chicken baked over creamy parmesan and cream cheese, with tender artichoke hearts tucked underneath for a tangy bite in every forkful.

Ingredients

• Cooking spray
  

• 8 oz. cream cheese, at room temperature
  

• 1/2 c. mayonnaise
  

• 1 tsp. Italian seasoning
  

• 1/2 c. grated parmesan cheese
  

• 30 butter crackers (such as Ritz; 1 sleeve), crushed
  

• 1 tsp. chopped fresh rosemary
  

• 1/4 c. parsley, roughly chopped
  

• 2 tbsp. salted butter, melted
  

• Black pepper, to taste
  

• 6 5-to-6-ounce boneless, skinless chicken breasts, pounded lightly to an even thickness
  

• Kosher salt, to taste
  

• 1 13.5-ounce can artichoke hearts, drained, patted dry and quartered
  

• Green salad, for serving

Directions

• Prep the cream cheese mixture: Preheat the oven to 400°, then coat a 9-by-13-inch baking dish with cooking spray. Combine the cream cheese, mayonnaise, Italian seasoning and half of the parmesan in a medium bowl and mix well.
• Make the cracker topping: Combine the cracker crumbs with the rosemary, parsley, remaining parmesan and the melted butter in a separate bowl, then season with pepper. Sprinkle about one-third of the cracker mixture in the bottom of the baking dish, since this bottom layer adds crunch under the chicken.
• Assemble the casserole: Place the chicken on top of the crumb mixture and season lightly with salt and pepper, then scatter the artichokes over the chicken. Top each breast with about 3 tablespoons of the cream cheese mixture, then spread it evenly with a rubber spatula before sprinkling the remaining crumbs all over the top.
• Bake and serve: Bake until the chicken is cooked through, the cream cheese mixture is bubbly and the crumb topping is well browned, about 25 minutes. Once done, let sit for 5 minutes before serving with a green salad.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer, OXO Good Grips meat tenderizer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of Ritz crackers in artichoke chicken?

Saltine crackers or panko breadcrumbs both work as a swap, though you lose some of the buttery flavor that Ritz bring to the dish. If you go with panko, toss it with an extra tablespoon of melted butter so the topping browns and crisps the same way.

Can I use frozen artichoke hearts instead of canned?

Frozen artichoke hearts work fine, but thaw them completely and squeeze out the extra water first because they release more moisture than canned. Once they are dry, quarter them and use them the same way.

Why is my artichoke chicken watery on the bottom?

Not draining and patting dry the artichoke hearts is the most common cause, since they hold brine that seeps out during baking. So press them firmly between paper towels before adding them, which keeps the casserole from going soupy.

Can I make artichoke chicken in a smaller baking dish?

A 9-by-13-inch dish gives each breast room to cook evenly, so a smaller pan causes the cream cheese to steam instead of bake. If you halve the recipe, use an 8-by-8-inch dish with 3 breasts and cut everything else in half.

How do I know when the chicken is fully cooked?

An instant-read thermometer in the thickest part of the breast should read 165 degrees F, which is the safe temperature for chicken. Because the cream cheese topping can brown and bubble before the chicken underneath is done, do not rely on surface appearance alone.