This creamy Italian Artichoke Chicken is easy, quick, and SO good! Triple win!! Make it tonight for dinner!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
3boneless skinless chicken breasts, cut into 1-1/2 inch pieces
salt and pepper, to taste
½cupfat free milk
¾cupplain greek yogurt, (I used fat free)
¾cuplight mayo
1teaspoonminced garlic
1teaspoondried oregano, divided
1teaspoondried basil, divided
¼teaspoongarlic powder
24-ounce jarsmarinated artichoke hearts
2roma tomatoes, chopped or diced
½teaspoonextra virgin olive oil
3-4cupscooked spiral noodles , (optional)
Instructions
Preheat oven to 375. (400 for higher altitudes)
Season chicken with salt and pepper, set aside. Whisk together milk, greek yogurt, and mayo until smooth. Stir in garlic, 1/2 teaspoon oregano, and 1/2 teaspoon basil. Add chicken and stir to coat. Spread into lightly greased baking dish.
In a small bowl toss chopped tomatoes and artichokes with olive oil, and remaining oregano, basil, and garlic powder.
Top chicken mixture with seasoned tomatoes and artichokes. Bake uncovered 20-25 minutes or until chicken is cooked through. Serve over warm noodles and top with additional Italian seasonings if desired.
Notes
Top with parmesan cheese and fresh herbs if desired.