This Chicken and Artichoke Casserole is the ultimate comfort meal. It combines tender chicken and tangy artichokes in a creamy, savory sauce for a one-pan wonder. You’ll love this cozy, elegant dish that’s surprisingly simple to make.
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Why You’ll Love This Chicken and Artichoke Casserole
- Ultimate comfort food: Warm, creamy, and incredibly satisfying.
- Surprisingly simple: Impressive results with minimal hands-on effort.
- Complex, harmonious flavors: Tangy artichokes balance the rich, herby sauce.
- Wonderfully versatile: Easy to adapt with different cheeses or add-ins.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 (14 oz) can artichoke hearts in water, drained and quartered
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 cup shredded mozzarella cheese, divided
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large, oven-safe skillet or a 9×13 inch baking dish, a mixing bowl, and a wooden spoon.
Notes: The quality of your ingredients really shines here. Using a good, flavorful chicken broth and real Parmesan cheese (not the pre-shaken kind) makes a world of difference in building a deep, savory sauce. And don’t be shy with the garlic—it forms the aromatic backbone of the whole dish.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 38 g |
| Fat: | 32 g |
| Carbs: | 10 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs will give you a slightly richer, more forgiving result as they are harder to overcook, but breasts work beautifully too if that’s what you have. Just be careful not to overcook them during the initial sear.
- The artichoke heart secret. Make sure you get artichoke hearts packed in water, not oil or a heavy marinade. The ones in oil can make the entire casserole a bit too greasy and can overpower the other delicate flavors.
- Don’t skip the sear. Taking the time to get a good golden color on the chicken cubes is crucial. It’s not just for looks—it creates a ton of flavor on the bottom of the pan that will deglaze into your sauce.
- Grate your own cheese. I know, it’s an extra step, but pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly. Freshly grated mozzarella and Parmesan will give you that dreamy, stretchy, creamy texture we’re after.
How to Make Chicken and Artichoke Casserole
Step 1: Preheat your oven to 375°F (190°C). This is the perfect temperature for a casserole—hot enough to cook everything through and create a beautifully bubbly, golden top, but not so hot that the sauce breaks or the chicken dries out.
Step 2: Pat the cubed chicken completely dry with paper towels and season generously with salt and pepper. Heat the olive oil in your large oven-safe skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding the pan. Sear for about 2-3 minutes per side, just until golden brown. You don’t need to cook it all the way through—it will finish in the oven. Remove the chicken to a clean plate and set it aside. You’ll notice all those lovely browned bits stuck to the pan; that’s pure flavor gold.
Step 3: Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for about 4-5 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until it becomes incredibly fragrant. Be careful not to burn it, as burnt garlic can turn bitter.
Step 4: Pour in the chicken broth to deglaze the pan, using your wooden spoon to scrape up all those delicious browned bits from the chicken. Let it simmer for a minute or two. Then, stir in the heavy cream, dried thyme, and smoked paprika. Bring the mixture to a gentle simmer—you’ll see small bubbles forming around the edges. Let it cook for about 3-4 minutes, stirring occasionally, until the sauce has thickened slightly. It should coat the back of a spoon nicely.
Step 5: Turn off the heat. Stir in the grated Parmesan cheese and half of the shredded mozzarella until the cheese has melted and the sauce is smooth. Then, gently fold in the seared chicken and the quartered artichoke hearts. Make sure everything is evenly coated in that luxurious sauce. Taste it now and adjust the seasoning with more salt or pepper if needed.
Step 6: If you’re not using an oven-safe skillet, transfer the entire mixture to your greased 9×13 inch baking dish. Sprinkle the remaining half of the mozzarella cheese evenly over the top. This will create that irresistible, cheesy, golden crust we all love.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly all the way through and the top is a beautiful, spotted golden brown. For an extra-crispy top, you can pop it under the broiler for the last minute or two, but watch it like a hawk! Let it rest for about 5-10 minutes after pulling it from the oven—this allows the sauce to thicken up a bit more. Garnish with fresh parsley before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze before baking (without top cheese) for up to 2 months.
- Reviving: Reheat in the oven at 350°F; add a splash of broth if sauce thickens.
Serving Suggestions
Complementary Dishes
- Buttered egg noodles or orzo — Their simple, soft texture is the perfect vehicle for sopping up every last drop of the creamy sauce.
- A crisp, green salad with a lemon vinaigrette — The bright, acidic dressing provides a refreshing contrast that cuts through the richness of the casserole beautifully.
- Crusty, warm garlic bread — Honestly, is there anything better than using a piece of bread to get every bit of sauce from your plate? It’s a non-negotiable side for me.
Drinks
- A crisp, unoaked Chardonnay — The wine’s bright acidity and notes of citrus and green apple complement the artichokes and creamy sauce without overpowering them.
- A cold, pale ale — The slight bitterness and carbonation from the beer act as a fantastic palate cleanser between each rich, savory bite.
- Sparkling water with a lemon wedge — A simple, non-alcoholic option that still provides that refreshing, bubbly contrast you need.
Something Sweet
- Lemon sorbet — Its sharp, clean citrus flavor is the ultimate palate-cleanser and provides a light, refreshing finish to the meal.
- Simple almond biscotti — They’re not too sweet and their crunchy texture is a lovely contrast after a soft, creamy main course.
- Dark chocolate truffles — Just one or two rich, decadent bites of dark chocolate feel like a perfect, sophisticated ending.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan when browning the chicken. If you dump all the chicken in at once, it will steam instead of sear. You’ll miss out on all that beautiful browning and flavor development. I’ve messed this up before too, and it makes a real difference.
- Mistake: Using artichokes marinated in oil. The strong, herby marinade can completely take over the flavor profile of your delicate sauce. Stick to artichokes in water for the best, most balanced result.
- Mistake: Skipping the deglazing step. After sautéing the chicken and onions, all those browned bits are packed with flavor. Not scraping them up with the broth means you’re literally washing flavor down the drain.
- Mistake: Not letting the casserole rest before serving. It will be bubbling and lava-hot straight from the oven. Letting it sit for 5-10 minutes allows the sauce to set slightly, so it doesn’t run all over the plate, and it makes it safe to eat!
Expert Tips
- Tip: Make it ahead for easy entertaining. You can assemble the entire casserole (up to the baking step) a day in advance. Just cover and refrigerate it. When you’re ready, let it sit at room temp for 20-30 minutes before baking, and you may need to add a few extra minutes to the cooking time.
- Tip: Add a breadcrumb topping for extra crunch. Mix 1/2 cup of panko breadcrumbs with a tablespoon of melted butter and two tablespoons of grated Parmesan. Sprinkle it over the cheese before baking for an incredible, crispy, textural contrast.
- Tip: Brighten it up with a squeeze of lemon. Right before serving, a quick squeeze of fresh lemon juice over the top can really make the flavors of the artichoke and herbs pop, cutting through the richness in the best way possible.
- Tip: Use an instant-read thermometer for perfect chicken. The safest and most reliable way to know your casserole is done is to check that the internal temperature of the chicken has reached 165°F (74°C). No more guessing or cutting into pieces!
FAQs
Can I use frozen artichoke hearts?
Absolutely! Frozen artichoke hearts are a great option. Just make sure you thaw them completely and pat them very dry with paper towels before adding them to the casserole. If they’re still frozen or wet, they’ll release a lot of water into your sauce and make it runny. I often find the texture of frozen artichokes to be fantastic in baked dishes like this.
How can I make this casserole lighter?
You can make a few simple swaps for a lighter version. Use half-and-half or even whole milk instead of heavy cream—just be aware the sauce will be a bit thinner. You could also use reduced-fat cheeses, though they might not melt quite as luxuriously. Increasing the proportion of artichokes and adding some fresh spinach is another great way to pack in more veggies.
How do I store and reheat leftovers?
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. The best way to reheat is in the oven at 350°F (175°C) until warmed through, which helps maintain the texture. You can also use the microwave, but it might make the sauce a little bit oily. If the sauce seems too thick after refrigeration, stir in a tiny splash of broth or milk before reheating.
Can I freeze this Chicken and Artichoke Casserole?
You can, but with a caveat. Cream-based sauces can sometimes separate or become grainy upon thawing and reheating. For the best results, freeze it before baking. Assemble the casserole in a freezer-safe dish, but don’t add the final layer of mozzarella. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, add the cheese, and then bake as directed, adding a few extra minutes if needed.
What can I use instead of mozzarella cheese?
Mozzarella is great for its meltability, but other cheeses work wonderfully too. A Italian cheese blend, provolone, or even a mild fontina would be delicious. For a sharper flavor, you could try using a Gruyère or a little bit of sharp white cheddar, though they will change the flavor profile more significantly. The trick is to use a good melting cheese.
Chicken And Artichoke Casserole
Make this easy Chicken and Artichoke Casserole for a creamy, comforting dinner. Ready in under an hour! Get the simple, delicious recipe now.
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken breasts or thighs (cut into 1-inch cubes)
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2 tbsp olive oil
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1 large yellow onion (finely chopped)
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4 cloves garlic (minced)
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1 cup chicken broth
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1 cup heavy cream
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0.5 cup grated Parmesan cheese
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1 can artichoke hearts in water (14 oz, drained and quartered)
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1 tsp dried thyme
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0.5 tsp smoked paprika
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1 cup shredded mozzarella cheese (divided)
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Salt and black pepper (to taste)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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Preheat your oven to 375°F (190°C).01
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Pat the cubed chicken completely dry with paper towels and season generously with salt and pepper. Heat the olive oil in your large oven-safe skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding the pan. Sear for about 2-3 minutes per side, just until golden brown. You don’t need to cook it all the way through—it will finish in the oven. Remove the chicken to a clean plate and set it aside.02
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Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for about 4-5 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until it becomes incredibly fragrant.03
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Pour in the chicken broth to deglaze the pan, using your wooden spoon to scrape up all those delicious browned bits from the chicken. Let it simmer for a minute or two. Then, stir in the heavy cream, dried thyme, and smoked paprika. Bring the mixture to a gentle simmer—you’ll see small bubbles forming around the edges. Let it cook for about 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.04
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Turn off the heat. Stir in the grated Parmesan cheese and half of the shredded mozzarella until the cheese has melted and the sauce is smooth. Then, gently fold in the seared chicken and the quartered artichoke hearts. Make sure everything is evenly coated in that luxurious sauce. Taste it now and adjust the seasoning with more salt or pepper if needed.05
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If you’re not using an oven-safe skillet, transfer the entire mixture to your greased 9x13 inch baking dish. Sprinkle the remaining half of the mozzarella cheese evenly over the top.06
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Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly all the way through and the top is a beautiful, spotted golden brown. Let it rest for about 5-10 minutes after pulling it from the oven. Garnish with fresh parsley before serving.07
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