Tomato Basil Artichoke Baked Chicken

RatingDifficultyIntermediate

The bright flavors of basil really bring out some delicious flavors in this Keto Tomato, Basil, and Artichoke Baked Chicken recipe. Perfect for a quick keto lunch.

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 4 Chicken BreastBoneless Skinless
 1 tbsp Italian Seasoning
 1 tbsp Butter
 14 oz Artichoke Hearts
 ¼ cup Fresh Basilchopped
 1 Roma Tomatochopped
 2 Garlicchopped
 ¼ cup Parmesan Cheeseshredded
 8 oz Fresh Mozzarellasliced
 Sea Salt and Pepper to taste
1

Preheat oven to 375 F.

2

Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 Minutes at 375 F, uncovered.

3

Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).

4

Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.

5

Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.

6

Continue baking the chicken for an additional 20 Minutes at 375 F, uncovered. Broil in the end, if desired.

7

Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.

Nutrition Facts

Serving Size 1 Chicken Breast

Servings 4


Amount Per Serving
Calories 400Calories from Fat 180
% Daily Value *
Total Fat 20g31%
Saturated Fat 10g50%
Trans Fat 0g
Cholesterol 128mg43%
Sodium 706mg30%
Net Carbohydrate 8g3%
Dietary Fiber 5g20%
Sugars 0g
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 4 Chicken BreastBoneless Skinless
 1 tbsp Italian Seasoning
 1 tbsp Butter
 14 oz Artichoke Hearts
 ¼ cup Fresh Basilchopped
 1 Roma Tomatochopped
 2 Garlicchopped
 ¼ cup Parmesan Cheeseshredded
 8 oz Fresh Mozzarellasliced
 Sea Salt and Pepper to taste

Directions

1

Preheat oven to 375 F.

2

Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 Minutes at 375 F, uncovered.

3

Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).

4

Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.

5

Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.

6

Continue baking the chicken for an additional 20 Minutes at 375 F, uncovered. Broil in the end, if desired.

7

Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.

Tomato Basil Artichoke Baked Chicken

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