Creamy Artichoke Chicken Bake

This Creamy Artichoke Chicken Bake combines tender chicken breast with tangy artichoke hearts and rich Parmesan cheese, all enveloped in a creamy sauce made from cream of chicken soup. The dish balances traditional comfort food flavors with a touch of elegance, making it perfect for a cozy dinner that is both satisfying and easy to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the cream of chicken soup, sour cream, garlic, Italian herbs, and half of the Parmesan cheese. Mix until well combined.
3. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 3-4 minutes per side until golden brown. They will not be cooked through.
4. In a baking dish, spread the chopped artichoke hearts evenly on the bottom. Place the seared chicken breasts on top of the artichokes.
5. Pour the creamy mixture over the chicken and artichokes, ensuring the chicken is well-coated. Sprinkle the remaining Parmesan cheese on top.
6. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the top is golden and bubbly.
7. Garnish with fresh parsley before serving.