Ingredients
- 2 boneless skinless chicken breasts (8–10 oz each)
- 1½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 cup chopped artichoke hearts (canned or jarred)
- ¼ cup light mayonnaise
- 1½ oz parmesan cheese (finely grated, divided)
- 1 tbsp chopped parsley
Instructions
- Preheat the Broiler: Preheat the broiler to high.
- Prepare the Chicken: Cut each chicken breast in half horizontally to create 4 thinner portions. Sprinkle both sides of the chicken with rosemary, salt, and pepper.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Once shimmering, add the chicken and cook until browned on one side (about 4 minutes), then flip the chicken and cook for another 4 minutes on the other side.
- Prepare the Artichoke Mixture: While the chicken is cooking, combine the chopped artichokes, mayonnaise, and 1 tablespoon chopped parsley in a bowl. Set aside 4 tablespoons of parmesan cheese. Add the remaining parmesan cheese to the artichoke mixture and stir to combine.
- Top the Chicken: Once the chicken is done cooking, turn off the heat and spread the artichoke mixture over each chicken breast. Sprinkle the reserved parmesan cheese on top.
- Broil: Transfer the skillet to the oven and broil for 4-6 minutes, or until the topping is golden brown and the chicken is cooked through. If the topping starts to brown too much, adjust the pan’s position in the oven.
- Serve: Serve the chicken warm with your favorite sides!
Notes
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- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop & Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
