Tomato Basil Artichoke Baked Chicken: 4 Easy Wins

Name: Tomato Basil Artichoke Baked Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 small chicken breasts (1.8–2 lbs total); Salt, to taste; Italian seasoning; 1 tablespoon butter; 14 oz artichoke hearts, drained and chopped; ¼ cup fresh basil, chopped; 1 Roma tomato, chopped (or 1 cup cherry tomatoes, halved); 2 garlic cloves, minced; ¼ cup shredded Parmesan cheese; 8 oz fresh mozzarella cheese, sliced

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If you’re craving something cozy but still fresh and light, Tomato Basil Artichoke Baked Chicken might just be your new weeknight hero. It’s the kind of dinner that looks like you fussed… but really, your oven did most of the work.

We’re talking juicy chicken breasts baked under a colorful blanket of tomatoes, basil, artichokes, garlic, and two dreamy cheeses—Parmesan and mozzarella. It’s Mediterranean-inspired, packed with flavor, and perfect for those evenings when you want something wholesome without juggling three pots and a sink full of dishes.

As a busy home cook myself, I love meals like this. Minimal prep. Big flavor. And your kitchen smells like an Italian café by the time dinner hits the table. That’s what I call a win.

Why You’ll Love This Tomato Basil Artichoke Baked Chicken

Let’s be honest—chicken breasts can sometimes feel… predictable. But this Tomato Basil Artichoke Baked Chicken? It’s anything but boring.

Here’s why it deserves a spot in your dinner rotation:

Quick prep – Just 15 minutes and into the oven it goes.
One casserole dish – Less cleanup (cue happy dance).
Family-friendly – Even picky eaters love the cheesy topping.
Naturally low-carb – Serve it as-is or over spinach for a lighter option.
Mediterranean flavors – Fresh, savory, and satisfying without feeling heavy.

And at about 400 calories per serving, it’s hearty without knocking you into a food coma.

Ingredients You’ll Need

Nothing fancy here. Just simple, real ingredients that work beautifully together:

4 small chicken breasts (1.8–2 lbs total)
(If they’re large, slice them horizontally to make 4 thinner pieces.)
Salt
Italian seasoning
1 tablespoon butter
14 oz artichoke hearts, chopped
¼ cup fresh basil, chopped
1 Roma tomato, chopped
2 garlic cloves, minced
¼ cup shredded Parmesan cheese
8 oz fresh mozzarella cheese, sliced

That’s it. Simple ingredients, big payoff.

How to Make Tomato Basil Artichoke Baked Chicken

This recipe comes together in two easy baking stages. Don’t skip that first bake—it gives the chicken a head start.

Step 1: Prep and Season

Preheat your oven to 375°F.

Grease the bottom of a 2.5-quart casserole dish with butter. Season both sides of the chicken breasts with salt and Italian seasoning. Place them in the dish in a single layer.

Bake uncovered for 15 minutes.
(The chicken won’t be fully cooked yet—don’t panic. We’re finishing it later.)

Step 2: Make the Topping

While the chicken is in the oven, grab a small bowl and mix together:

Chopped artichoke hearts
Fresh basil
Chopped tomato
Minced garlic
Parmesan cheese

It will look fresh and colorful—and smell amazing already.

Step 3: Assemble

Remove the partially baked chicken from the oven.

Spoon the artichoke mixture evenly over each piece. Then layer slices of fresh mozzarella right on top.

Now it starts looking like something you’d order at a little seaside restaurant.

Step 4: Bake Until Bubbly

Return the dish to the oven and bake uncovered for another 15–20 minutes, until the chicken is cooked through and the cheese is melted and bubbly.

If you like a golden top, broil for 1–2 minutes at the end. Just keep an eye on it—cheese can go from golden to “oops” pretty quickly.

Let it rest for a few minutes before serving.

Tomato Basil Artichoke Baked Chicken baked in casserole dish with mozzarella, basil and artichokes — Tomato Basil Artichoke Baked Chicken fresh out of the oven, topped with artichoke hearts, cherry tomatoes, basil, and bubbly mozzarella.

What to Serve With It

This Tomato Basil Artichoke Baked Chicken is incredibly versatile.

Here are a few easy serving ideas:

Over sautéed spinach for a low-carb option
On top of fluffy white or brown rice
With roasted small potatoes
Alongside a crisp green salad
With warm crusty bread to soak up the pan juices

And please—don’t waste those juices at the bottom of the dish. Spoon them right over your chicken or rice. That’s liquid gold.

Real-Life Variations (Because We All Improvise)

One thing I love about this recipe? It’s flexible.

A reader once told me she sliced the chicken into strips and used sun-dried tomato paste instead of fresh tomato. Genius.

Another swapped fresh basil for frozen spinach because that’s what she had. Still delicious.

Someone else tossed in small yellow potatoes and roasted them with the chicken before adding the topping. Dinner and side dish in one pan? Yes, please.

Cooking should work for your life—not the other way around.

My Little Kitchen Story

I first made this during one of those weeks when my to-do list felt longer than my patience. You know the kind—laundry multiplying, emails piling up, everyone asking, “What’s for dinner?”

I needed something comforting but not heavy. Something that felt a little special without requiring a culinary degree.

This Tomato Basil Artichoke Baked Chicken saved the evening. The kids loved the cheesy topping. I loved that I only had one dish to wash. And my husband thought I’d spent way more time on it than I actually had. I didn’t correct him.

Tips for the Best Results

A few simple tricks make this dish even better:

Use evenly sized chicken breasts.
If they’re thick, slice them horizontally so they cook evenly.

Drain the artichokes well.
Too much liquid can make the topping watery.

Don’t skip the first bake.
It helps the chicken stay juicy instead of steaming under the topping.

Broil carefully.
Stand close. Cheese browns fast.

And if your sauce looks a little thick? Don’t worry—it’s just extra comfort waiting to happen.

Tomato Basil Artichoke Baked Chicken close up with melted mozzarella, roasted cherry tomatoes and fresh basil — A close-up of Tomato Basil Artichoke Baked Chicken with golden melted mozzarella, tender chicken, artichokes, and juicy roasted tomatoes.

FAQs About Tomato Basil Artichoke Baked Chicken

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work beautifully and stay extra juicy. Just adjust cooking time slightly if they’re thicker.

Can I make Tomato Basil Artichoke Baked Chicken ahead of time?

Yes. You can assemble everything (after the first 15-minute bake), cover, and refrigerate for up to 24 hours. When ready to cook, bake as directed, adding a few extra minutes if needed.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F or in the microwave until warmed through.

Can I freeze it?

You can freeze it after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What if I don’t have fresh mozzarella?

Shredded mozzarella works just fine. Use what you have—that’s real-life cooking.

A Cozy Mediterranean Dinner Made Simple

At the end of the day, dinner doesn’t have to be complicated to feel special. This Tomato Basil Artichoke Baked Chicken brings together fresh ingredients, melted cheese, and juicy chicken in a way that feels comforting but still light.

It’s the kind of recipe you’ll pull out on busy Tuesdays… and maybe even for casual Sunday dinners when friends stop by. Simple enough for weeknights. Pretty enough for company.

So next time you’re staring at a pack of chicken breasts and wondering what to do, remember this Tomato Basil Artichoke Baked Chicken. It just might become your new go-to favorite.

More Cozy Mediterranean Favorites to Try

If this Tomato Basil Artichoke Baked Chicken made your dinner table feel a little extra special, here are a few more comforting recipes to keep that delicious momentum going. Pair it with a bright and zesty Italian Chickpea Salad for a fresh side that balances all that melty cheese beautifully. Or serve it alongside a warm bowl of Rustic Tuscan Bean Soup with Fresh Herbs—perfect for dipping crusty bread and soaking up every last drop.

Craving another tomato-inspired chicken dinner? The creamy, hands-off goodness of Slow Cooker Creamy Tomato Basil Chicken is always a win on busy nights. If you’d like to explore a similar baked version with a slightly different twist, this flavorful Tomato Artichoke Chicken Bake is wonderful inspiration. And for those evenings when you just want classic comfort food, you can’t go wrong with Dump and Bake Chicken Parmesan Casserole—simple, hearty, and guaranteed to bring everyone back for seconds.