This recipe had me at Italian Chicken! I love Italian food, especially easy after work Italian food! The ingredients are simple. A jar or can of artichoke hearts and a can of diced tomatoes. Some garlic, a pinch of basil. Nestle some chicken on top and pop it in the oven!
We love anything Italian around here and this Italian Chicken Bake is no different. Chock full of artichokes, tomatoes, Italian seasoning, and chicken thighs, its an easy one pan meal the whole family loves. We enjoy it served on a bed of orzo but it is also delicious over salad or steamed cauliflower if you are going the low carb route.
How do I make an Italian Chicken Bake?
First step is to combine drained canned artichoke hearts, drained diced tomatoes (fire roasted is best), italian seasoning, and then finally add in some flour. The flour helps to absorb the liquid and create a thickened sauce that the chicken gets its flavor from.
NOTE: you can use either marinated artichokes, which give it a nice zing, or canned or frozen (unthawed) artichokes. Drain well and pat with a paper towel to get most of the liquid out.
Second Step- After combining your artichokes, tomatoes, onions and seasoning, simply top with the uncooked chicken, brush with olive oil and a sprinkle of herbs, salt and pepper.
Third Step- Off to the oven it goes! Once it’s baked for about 30 minutes, pull it out of the oven.
Top with mozzarella cheese, bake for another 10 minutes, and dinner is done!
Some helpful hints for this flavorful, easy dish:
- I used chicken thighs but breasts will work just great, too.
- The first time I made this, I used marinated artichokes, the second I used canned. You can go either way but I like the extra zing of the marinated artichokes. Costco sells them in a 2 pack for about $8.00.
- Drain the artichokes and tomatoes really well. Too much liquid and the artichoke tomato mixture can get soupy. I used a metal mesh strainer, it does add to the cleanup but it makes it worthwhile.
- Like some spice? Add some red chili flakes!
Other One Pan Meals Recommendations:
- One Pan Spanish Chicken and Rice
- One Pan Creamy Chicken, Rice and Mushrooms
- One Pot Mediterranean Chicken
- One Pan Creamy Chicken with Mushrooms and Orzo
- One Pan Egg Roll in a Bowl
Italian Chicken Bake
- 6 chicken thighs or breasts (I used thighs) If using bone-, increase cook time by 15 minutes)
- 1 8 oz artichoke hearts – drained well marinated or canned, frozen (thawed) pat dry with paper towel to remove most of the liquid
- 1 14.5 oz can roasted diced tomatoes – drained well
- 1/2 cup onion sliced
- 1/3 cup small green olives optional
- 3 cloves garlic – chopped
- 2 tablespoons flour
- 2 teaspoons italian seasoning
- 2 tablespoons olive oil to brush on top of chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated mozzarella or parmesean
- Preheat oven to 375 degrees.
- Coat a 8 x 8 baking dish with non stick spray.
- Combine artichokes, tomatoes, garlic, onions, olives (if using) flour, italian seasoning, salt and pepper.
- Nestle chicken into mixture.
- Brush chicken with 2 tablespoons olive oil. Sprinkle with salt and pepper.
- Bake for 30-40 minutes or until chicken is completely cooked through and reaches an internal temperature of 165 degrees farenheit.
- Top with cheese and bake an additional 5 minutes or until cheese is melted.
- Garnish with fresh basil if desired. Serve on it's own or over pasta or rice.
If my husband and I don’t like artichokes, will that change the recipe too much if we leave them out? Is there any other ingredient that we could use to replace it? Thanks! Janice
Kathi & Rachel says
Hi Janice – you could try zucchini, broccoli, caulifower, carrots or just double the tomatoes. It needs the extra bulk of another ingredient. Thanks!
I added quartered mushroom caps to the artichokes and tomatoes and it was delicious.
melanie lin says
Can you put it in slow cooker instead of the oven
Yes! In fact chicken thighs work well in a slow cooker!
Can I subtitute peeled tomatoes for the roasted tomatoes? I made this before and my family loves it. But I just realized I don’t have roasted tomatoes will it still work?
Since the canned tomatoes are drained and you don’t need the liquid, whole peeled or unpeeled and diced would work great!
Bruce S Allen says
I have made this several times and will do again tomorrow at family ski vacation in White Mountains. With pasta and garlic bread. I gotta get into your other one pan recipes.
Oh we have tons of them Bruce! You can browse them all right HERE https://laughingspatula.com/category/one-pot/
My new fave is the French Onion Chicken. Thank you for the nice note! Kathi
Bruce S Allen says
Oh, and I add canned mushrooms to the Italian Chicken recipe
Any suggestions for a side dish?
Kathi @ LaughingSpatula.com says
Hi Melissa! We keep it pretty simple around here. I’d suggest rice and steamed broccoli.
Cassandra Moss says
This recipe will be my lifetime menu!!!
Today have brought some for lunch today!!
Cassandra Moss says
Hello have tried this last night and it was delicious!~05/15/2018
I need to serve eight. I’m thinking of doubling the recipe and putting it in a 9 x 12 glass casserole dish. What do you think? Maybe serve with an Italian green salad and some crusty garlic bread…what do you typically serve this with? Thanks for all the recipes and inspirations.
I think that would be great! We have a cheese stuffed garlic bread that would be devine with it! Hope you enjoy. https://laughingspatula.com/cheesy-stuffed-garlic-french-bread/
This recipe was the best ever will make it again real tasty.
Sheri Lehr says
Italian Chicken (bone in or out will work – just adjust cooking time)
How do you adjust?
Kathi Kirk says
Hi Sheri – Cook an additional 15 minutes or so until the meat reaches 165 degrees internally. The artichoke-tomato mixture should be plenty moist enough to withstand the extra cooking time. Cover with foil if it looks like it is drying out. Hope that helps!
Kathi Kirk says
Hi Sheri, I’d cook for an additional 15 minutes, checking the temp to be sure the chicken is cooked to 165 degrees.
Looks scrumptious. Can’t wait to try it. thanks