Keto Tomato Basil Artichoke Baked Chicken
About This Recipe
If you're looking for a delicious, wholesome meal that is keto-friendly and packed with rich flavors, look no further than the Keto Tomato Basil Artichoke Baked Chicken. This culinary delight, which promises to be as nourishing as it is flavorful, is an exquisite fusion of tender chicken breast, aromatic Italian seasoning, creamy butter, hearty artichoke hearts, fragrant fresh basil, juicy Roma tomatoes, and savory spices. Its mouthwatering layers of fine Parmesan and fresh Mozzarella, baked to perfection, not only enhance its taste but also lend it an irresistible texture.
The Keto Tomato Basil Artichoke Baked Chicken is not just a feast for the palate but also aligns seamlessly with your ketogenic lifestyle. For everyone keeping a strict eye on their carb intake, or those eager to step into a healthier way of living, this recipe is perfect. Plus, it doesn't compromise on variety or taste, which is what makes it a top favorite among users of the keto mobile app. The buttery, cheesy blend of the chicken subtly complements the tangy tomatoes and artichokes, giving you a captivating dining experience that will leave you craving for more.
Often, maintaining a specialized diet like keto can seem restricting to many. But the Keto Tomato Basil Artichoke Baked Chicken defies such ideas. Its versatility allows you to serve it up as a main course that is both satisfying and healthful. With every bite of this dish, you will experience a marvelous adventure of texture and taste - from the soft, juicy chicken to the robust and tangy artichoke hearts, the subtle sweetness of fresh basil leaves, and a tantalizing undertone of garlic - all enveloped in the warm, melty goodness of luscious cheese.
Ingredients
Directions
Preheat oven to 375 F.
Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.
Preheat oven to 375 F.
Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.
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