Mediterranean Chicken and Artichoke Bake

It seems that the universe is conspiring against me in terms of me posting my holiday creations. I’ve been waylayed with a feisty cold, so much so that the missus decided to cook last night. She was a little sick as well, and couldn’t even smell how good it was. Luckily, it was quite tasty. This is the very definition of comfort food.



  • 3 boneless skinless chicken breasts
  • Salt and pepper
  • 4 roma tomatoes, quartered
  • 4-6 oz. marinated artichoke hearts
  • 3 tbsp olive oil
  • 2 tbsp flour
  • 1 tsp sugar
  • 1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F.

Season chicken with salt and pepper and place in a 9×13 baking dish.

In a large bowl, combine tomatoes, artichokes, olive oil, flour, and sugar. Mix together thoroughly. Pour mixture on and around chicken. Bake in oven for 35 minutes. Pull chicken out of oven and increase heat to broil. Top chicken with cheese and broil until cheese is browned and bubbly (watch it closely).

Serve over rice, couscous, or with a side of pasta marinara (we used couscous).

Make 3 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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One Response to Mediterranean Chicken and Artichoke Bake

  1. trialsinfood says:

    looks good! hope you and the missus feel better soon!

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