Roasted Red Pepper and Artichoke Baked Chicken

Roasted Red Pepper And Artichoke Baked Chicken Recipe

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Sharon Thrash


Super Easy - and easy to keep ingredients on hand.


★★★★★ 1 vote



  • 4
    6 oz. boneless chicken breast halves
  • 1 c
    low-fat mayonnaise
  • 1/2 c
    chopped roasted red peppers
  • 1/2 c
    chopped artichoke hearts
  • 1/2 c
    shredded parmesan cheese
  • 1 tsp
    lemon zest
  • 1 Tbsp
    lemon juice
  • 1/2 tsp
    kosher salt
  • 1 tsp
    coarsely ground black pepper

How to Make Roasted Red Pepper and Artichoke Baked Chicken


  1. Preheat oven to 375 degrees. Place breasts in a greased baking dish. In a bowl, mix the remaining ingredients. Divide topping equally among the 4 breasts. Bake for 25-30 minutes or until done. Move the baking dish to the top rack of the oven and broil for 2-5 minutes or until starting to brown and bubble. Serves 4.
  2. Baking in a convection oven allows for browning without need to brown under broiler.

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About Roasted Red Pepper and Artichoke Baked Chicken

Course/Dish: Chicken, Roasts
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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