This creamy artichoke chicken will knock your socks off and is simple to make Whole30 compliant!
Artichokes + chicken. How can you go wrong?
Sometimes boneless, skinless chicken breasts can be a pain to cook. They can get dry and cook unevenly. So a lot of times, I choose different cuts of chicken or pound my chicken breasts flatter to help with that. With this recipe, I just left them as-is, and they turned out amazing!
In order to make this recipe Paleo or Whole30 compliant, all you have to do is get rid of the 1/4 cup parmigiano reggiano cheese. I’ve made this recipe both ways, and it is delicious with or without the cheese! You can decide which way you want to make it. 🙂
One thing I love about this creamy artichoke chicken is that you just have to toss all the topping ingredients together and then pour it on the chicken. Although I went the extra step and dipped the chicken in egg and tapioca flour to give it a crispy exterior, you could definitely skip that step if you’re short on time!
Creamy Artichoke Chicken
Note: If you’re short on time, you can skip the breading step for this recipe, and just top the chicken (sprinkled with salt & pepper) with the artichoke mixture, then bake as directed. The coating on the chicken adds a delicious crispy texture, but the recipe is still great without it!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
- 2 cups chopped artichoke hearts
- 1/4 cup homemade garlic mayo (or your favorite mayo)
- 1 lemon, zest and juice
- 1/2 cup parmigiano reggiano optional (remove for Whole30/Paleo)
- 2-3 cloves garlic minced
- salt & pepper to taste
- 4 boneless, skinless chicken breasts
- 1 cup tapioca flour
- 1 tsp garlic powder
- 1 egg slightly beaten
- salt & pepper to taste
- 1/4 cup avocado oil
Ingredients
For the sauce:
For the chicken:
|
- Preheat oven to 375 degrees.
- Mix all the sauce ingredients together in a bowl and set aside.
- Heat avocado oil in a skillet over medium-high heat.
- Mix the tapioca flour, garlic powder, salt & pepper together.
- In a separate bowl, coat chicken with the beaten egg, then toss in the flour mixture.
- Place gently in skillet and quickly brown each side, then place into a 9x13 glass baking dish.
- Cover the chicken with the artichoke mixture, then cover the baking dish with foil, and bake for 20-25 minutes, until chicken is done.
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Debara Hafemann says
Thank you from Scotland.
Mari says
Has anyone tried this without browning the chicken first?
Marla Burke says
I made this tonight and it was delicious!! I used coconut flour because I didn’t have any tapioca flour. I think next time I make it I might mix in some other veggies with the sauce, like bell peppers or maybe kale or spinach?
Rachel says
I made this tonight, and while I wanted to like it, the tapioca coating got SUPER mushy and gelatinous while baking. It was nice and crispy when I browned it, but after baking with the artichokes on top it was gel. Not appealing 🙁 The taste was good, otherwise, but that kind of killed it for us. Any idea why this happened? Next time I may try almond flour…
Shanti Landon says
Hi, Rachel! Sorry to hear this! It may be that the batter was too thick on the chicken. Sometimes if the flour mixture gets too thick on there, it will get gooey when sauce is poured over it. So sorry!
Vikki says
I have never been able to cook with tapioca flour. Everything ends up coming out marshmallow textured.
Marissa rocher says
I used “cup for cup” gluten free flour for this very reason. Turned out great!! The lemony flavor really makes this dish, it’s a winner!
Jen says
This was really good. Husband and son both liked it. Like, really liked it. I cooked up the chicken in the skillet with salt pepper and garlic, removed it, then threw the artichokes and mayo combo in the skillet then added the chicken back in. Definetly adding some sautéed spinach next time. So good. Thanks!!
Shanti Landon says
Glad you liked it, Jen!
Shanti Landon says
Glad you liked it!
Emma says
Do you use fresh artichoke for this recipe or tinned? I really want to try this recipe!
Shanti Landon says
I just used the artichoke hearts that are in a jar!
Mary says
I made the homemade mayo to go with the sauce and when my chicken was all done baking in the oven I took one bite…..it tasted like straight up vinegar! Did anyone else have this problem? I followed the recipe to a “t” for both the mayo and this dish and although my chicken turned out amazing, everything else was just a little too pungent for my taste.
Jessica Turner says
I had to cut the vinegar in half and less oil when making the mayo. My first batch of mayo was really liquidy (is that a word?) and tasted like vinegar as well.
John Turner says
This was simple and delicious. Served with a baked sweet potato. I followed the recipe as stated, including the tapioca flour and had no issue.
Kell says
Why does it say dairy free with mayo and parmesan???
Shanti Landon says
Mayo is dairy free, and it says not to use parmesan if you’re doing Paleo/Whole30.