Baked Chicken with Artichokes

Recipe Image

This recipe makes 10 servings
Recipe Nutrition Info Comments 0
Chef's View
This Mediterranean-style chicken makes great buffet fare. Browning the chicken first adds flavor and a great look to the dish, while baking it covered creates very moist results. You’ll need two large baking dishes for this recipe.


  • cooking spray
    to coat baking dishes
  • 10 whole chicken, breast, boneless, skinless
    6 ounces each
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, black ground
  • 3 tablespoon oil, olive, extra-virgin
  • 1 medium onion(s), red
  • 16 ounce(s) artichoke hearts
    drained and quartered
  • 1 medium lemon
    cut into 10 slices
  • 1 teaspoon oregano, dried
  • 1 teaspoon thyme, dried
  • 2 sheet(s) aluminum foil
    to cover baking dishes


  • 1

    MAKE-AHEAD: This dish can be prepared up to the point of baking 1 day in advance. Cover and refrigerate, then bake as directed (baking time may take longer).

  • 2

    Heat oven to 350ºF. Lightly coat 2 large baking dishes with cooking spray.

  • 3

    Season chicken with salt and pepper, and set aside on a large platter. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Divide onion between the baking dishes.

  • 4

    Heat remaining 2 tablespoons oil in the same skillet over medium-high heat. Add chicken, in batches, if necessary, and cook until lightly browned, about 5 minutes per side. Divide chicken between the baking dishes. Divide artichokes between the dishes, arranging around chicken. Place 1 lemon slice on top of each chicken breast. Sprinkle breasts evenly with oregano and thyme.

  • 5

    Cover baking dishes with foil and bake 10 to 15 minutes, or until artichokes are heated through. Serve warm. 

Nutritional Information Amount Per Serving
  • Calories308
  • Total Fat9g
  • Saturated Fat2g
  • Sodium500mg
  • Carbohydrates6g
  • Dietary Fiber2g
  • Protein47g
  • Cholesterol-
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