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artichoke crusted chicken

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April 11th, 2010 · Print Print

Katy: I’m hungry.

Chad: Are you serious?

Katy: I didn’t eat that much for brunch.  I just had that little salad.

Chad: Why do you do that?  You always order some salad and then you’re hungry again half an hour later.  We go out to brunch so that you won’t be hungry.

Katy:  [Silence.]  But, um.  I’m hungry.

It’s conversations like this that make you think, hmmm.  Maybe I am doing something wrong.

Some people over-order at restaurants.  Their eyes are bigger than their stomachs, or they are just poor decision-makers, or everything just looks too good to choose just one thing.  I, unfortunately, tend to be the opposite.  Faced with an abundance of choices, I always go for the daintiest choice, the one that is least likely to hold me over to the next meal.  It is becoming a serious problem.

So when I cook for myself, I tend to do the exact opposite.  Hence, this gorgeous artichoke chicken, that is hearty and delicious and will not leave you hungry again in forty five minutes.  And for something this decadent looking, it is not even particularly unhealthy.  Full of flavor and pretty enough to serve to guests, this is about as perfect a meal as I could imagine.

Who knows?  Maybe if I saw it on a menu, I would even order it.

Artichoke Crusted Chicken Recipe

2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
1/3 cup grated white cheddar cheese

Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork.  Set aside.

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed.  Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes.  Do not take your eyes off them — broiling can lead to burning faster than you can imagine.  When the cheese is melted and bubbling and the tops are golden, remove and serve.

Serves 2.


Tags: food · main dishes

59 responses so far ↓

  • 1 Gabby / Gypsy*Diaries // Apr 11, 2010 at 11:00 am

    God… I just had dinner but I think I m going for a second round… these pics make me hungryyyyy :) XXX

  • 2 Pili // Apr 11, 2010 at 11:05 am

    Hmmmm, it does sound yummy!
    I need to check your other chicken recipes!

  • 3 Gabby / Gypsy*Diaries // Apr 11, 2010 at 11:16 am

    Hmm… I just had dinner but I think I need to go for a second round after seeing your pics… simply mouthwatering. XXX

    P.S.: I’m following you! :)

  • 4 ER // Apr 11, 2010 at 1:43 pm

    Oh my goodness that looks SO GOOD!!! I must try this recipe!! :)

  • 5 Joanne // Apr 11, 2010 at 3:14 pm

    You are too funny!  I always try to order the most FILLING thing.  Or whichever item has pumpkin and/or sweet potatoes.  Depending on the restaurant.

    This looks delicious.  I would definitely order this.

  • 6 Jen (Modern Beet) // Apr 11, 2010 at 8:31 pm

    This looks great!  and I just happen to have everything in my kitchen to make it.
    Whenever it’s my choice of where to go for brunch I pretty much 100% of the time choose dim sum, where I definitely suffer eyes bigger than stomach syndrome…  dumplings…  so…. delicious…. must… eat!

  • 7 Kelly Caldwell // Apr 12, 2010 at 4:10 am

    I might actually make these this week! Thanks!

  • 8 Maddy // Apr 12, 2010 at 7:41 am

    I always order something big, so I can take the leftovers with me :) But who needs to go out when you’re an amazing cook! This look to die for!

  • 9 Nirvana // Apr 12, 2010 at 7:14 pm

    What a delicious looking recipe! And it seems pretty easy to make too!

  • 10 Mallory // Apr 13, 2010 at 10:01 am

    i made this last night for the bf and he LOVED it! this will definitely be one of those recipes on hand for an easy dinner.

    also- the bf loves everything to be spicy, so i used pepperjack cheese instead of the white cheddar and it added a rally nice kick to the flavor :)

  • 11 Farah // Apr 16, 2010 at 1:36 pm

    YOU my dear, need to open a restaurant asap!!!! and I thought I was good at cooking, your extraordinary. I absolutely love your blog and I will def. be trying out your recipes

    D e g a i n e

  • 12 sarah (Catch A Cub In Its Den) // Apr 21, 2010 at 6:11 pm

    What a great way to add some seriously needed flavor to chicken!  I’m sure my boyfriend would love this so I’ll have to give it a try.

  • 13 Mary // Apr 21, 2010 at 10:01 pm

    I am definitely going to try this, this weekend! YUM! Thanks for sharing :)


  • 14 Jon // May 11, 2010 at 6:11 am

    I made this last night, but I took the chicken after it was cooked and cubed it, put it on rounds of baguette, and broiled the artichoke on top of that and served them as apps.

    Very pretty presentation, plus the crispy texture of the bread added a new dimension to the dish as a whole.

  • 15 Jenny // May 27, 2010 at 7:03 am

    Wrote a blog post about this:

    Thanks for the great recipe!

  • 16 Carol // Sep 20, 2010 at 11:09 pm

    Looks great! Makes me hungry just looking at it.

  • 17 An unimaginative lunch « Pretty Awkward // Apr 4, 2011 at 3:56 pm

    […] my artichoke crusted chicken I mostly followed this recipe.  I traded mayo for Greek yogurt and white cheddar cheese for romano because that’s […]

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  • 19 Kimberly // Sep 5, 2011 at 11:43 am

    I made this last night for my family. So delicious. Loved how easy it was so this will now have to go into dinner rotation!

  • 20 Charlotte Ferreux // Oct 7, 2011 at 12:18 am

    I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out

    Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

  • 21 Lisa // Jan 13, 2012 at 8:49 am

    Im not a big mayo fan, is there anything else I could use to get the artichokes to stick to the chix? Thanks

  • 22 Katy // Jan 13, 2012 at 10:35 am

    I can’t think of one of the top of my head… would low-fat or vegan mayo work for you?  You could try it with olive oil and see how it works!

  • 23 lauren // Jan 22, 2012 at 6:12 pm

    I was looking for something to cook for supper & havent been to the grocery store, so I googled some random ingredients I have on hand and find THIS!?… AWESOME.. cant wait to make!

  • 24 mol // Jan 22, 2012 at 8:32 pm

    Lisa, i wonder if sour cream would work

  • 25 Dee // Feb 28, 2012 at 1:06 pm

    Sounds great.  Will have to try it

  • 26 Elizabeth Smith // Mar 2, 2012 at 4:48 pm

    yum! i’m making this tonight.  have the chicken defrosting. i only have mexican cheese, shredded, but i think it will be ok. for the people who dont like mayo, i would try greek yogurt… good luck to everyone!

  • 27 Erin // Mar 6, 2012 at 11:14 pm

    Katy – I made this last week for my hubby and he LOVED it!  He is the pickiest eater on the planet when it comes to meat, and he actually said it was the best chicken he’d ever eaten. I followed your recipe to the “T”.  Thank you for sharing the recipe!

  • 28 C-Rush // Mar 9, 2012 at 4:55 pm

    Yum! I bet this would be good with spinach in the mix, too!

  • 29 Hollie // Mar 14, 2012 at 10:58 pm

    Just made it tonight! Served it on a bed of spaghetti squash tossed in olive oil, parmesean and garlic salt and pepper! Delish… added a little bit of cream cheese to make it a bit more creamy. : )YUM.

  • 30 Sara // Mar 19, 2012 at 5:47 pm

    Not a fan. The mayo was very overwhelming and I love mayo. Would be great for an alternative to lighten it up a bit. Sour cream might be a good option

  • 31 Alison // Mar 24, 2012 at 12:12 pm

    Think I will try with geek yogurt and reduced fat cheese

  • 32 Emily // Apr 25, 2012 at 6:11 pm

    Made this tonight! Delicious! I would cut the mayo in half next time I could taste it a little too much. Added garlic powder and used 1/2 shredded parm and 1/2 mozzarella because that’s what I had. I will definitely make this again!

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  • 34 Heather // May 2, 2012 at 9:02 am

    fat free Greek yogurt instead of Mayo?  Thoughts???

  • 35 Katy // May 2, 2012 at 10:27 am

    I haven’t tried it, but this reader did — you can check out her take here:

  • 36 Artichoke Chicken // May 14, 2012 at 5:08 pm

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  • 38 Diana // Aug 15, 2012 at 3:05 pm

    Have you tried cooking this in the oven?  Wonder if it would have the same results.  :)

  • 39 Simple recipes // Sep 11, 2012 at 5:45 pm

    Amazing dish, a simple recipe to make.
    WOW, looks amazing :) Love your blog

  • 40 OdetteG // Sep 11, 2012 at 6:41 pm

    I tried this tonight.  I found that the mayo flavor was somewhat overwhelming.  Maybe reducing the mayo to two tablespoons and substituting 2 tablespoons of softened cream cheese.  Also I felt it needed something else…  Garlic possibly? The presentation was great and I love the fact it is low carb.  I’ll experiment and let you know.

  • 41 Michelle // Sep 26, 2012 at 2:01 pm

    What can I sub for mayo? Cant have mayo,cream cheese or sour cream.

  • 42 Artichoke Crusted Chicken « The Smith Family // Oct 2, 2012 at 10:47 am

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  • 43 Melissa // Oct 2, 2012 at 3:31 pm

    This is such a simple and delicious recipe. I now add some grated asiago cheese to the artichoke mixture to give it a slightly stronger flavor. Thank you so much for sharing this recipe.

  • 44 Mrs. Lawler // Nov 12, 2012 at 9:43 pm

    Hey there!
    Just wanted to let you know that I featured you and this recipe on my blog! Super delicious!

  • 45 Heather // Dec 23, 2012 at 2:06 pm

    This is such an awesome recipe and will definitely be afavorite! It was so easy to make too! Here’s my blog post–thanks for the great recipe!

  • 46 Miss O // Feb 24, 2013 at 11:51 am

    I made this last night and it was ok.  The mayo left it very heavy feeling.  However, it has great potential as a starter recipe.  It lacked a bit of… spice & flavor.  I’d love to play around with this and may do the PepperJack cheese like someone suggested.  Thanks for posting this.

  • 47 Big City Lady // Feb 24, 2013 at 7:32 pm

    Thanks for a great recipe. Husband loved it, “restaurant good” he declared. I agree with some PPs that mayo is a tad overpowering so next time I’ll decrease mayo and increase artichokes & lite cheddar cheese.

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  • 51 Angela // Jul 11, 2013 at 12:03 pm

    I agree that it was a bit bland.  I don’t care for mayo, and that’s all I could taste.  Simple enough to make though, if your family likes it, but no one in my family cared for it.

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  • 53 Shannon // Mar 25, 2014 at 8:45 pm

    I tried this tonight and we loved it! So delicious. I used marinated artichokes and used the food processor to chop them up small. (Hubby’s not a big fan of them.) He loved this dish! Will definitely make again!

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  • 56 Esther // May 22, 2014 at 4:59 pm

    Just finished making and eating this delicious dinner.  It was easy, not too time consuming and very, very good! Thank you so much for this recipe!

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  • 59 2 pound cardinal // Oct 23, 2014 at 10:31 am

    Excellent article. I am experiencing some of these issues as well..

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