Food Recipes Baked Marinated Chicken Be the first to rate & review! A jar of artichokes does double duty as a side and topping in this easy baked chicken recipe. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Updated on October 20, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Causey Hands On Time: 10 mins Total Time: 35 mins Servings: 4 With jars of artichokes in the pantry, you always have a delicious, healthy side ready to go. Here, they join breaded chicken breasts for a quick meal. Mixed with mayonnaise and salty pecorino Romano, a dash of the artichoke liquid brightens an easy topping for the chicken breasts, infusing each bite with flavor. Ingredients 4 (6-oz.) boneless, skinless chicken breasts 2 (12-oz.) jars marinated quartered artichoke hearts, drained (1 Tbsp. drained liquid reserved) 1 ½ ounces pecorino Romano cheese, grated (about 1/3 cup) ¼ cup mayonnaise ¼ teaspoon kosher salt ¼ cup panko (Japanese-style breadcrumbs) 1 tablespoon unsalted butter Directions Preheat oven to 425°F. Place chicken breasts and drained artichokes on a large rimmed baking sheet. Stir together reserved artichoke liquid, cheese, mayonnaise, and salt in a small bowl. Spread mixture evenly over chicken. Bake in preheated oven until a thermometer inserted into thickest portion of chicken registers 165°F, 22 to 25 minutes. Meanwhile, cook panko and butter in a small skillet over medium, stirring often, until panko is golden, about 3 minutes. Sprinkle toasted panko over baked chicken and serve with the artichokes. Rate It Print