This a great way to make a juicy chicken entree that not only taste amazing and looks gourmet on the plate, but is virtually impossible to screw up, so all you engineers out there have your next “go-to” meal for date night. It is a bit rich, which makes it more on the French slide of life, but you know what they say, “when in Paris…”
Ingredients
- 4 Chicken Thighs – boneless and skinless
- 1 Cup Mayonnaise
- 1 cup Parmesan Cheese – grated
- 14 oz can of Artichoke hearts – drained
- 8 oz Crimini mushrooms – sliced
- 0.25 tsp Garlic powder
- Salt and Pepper to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 350 F (175 C).
- Pat dry chicken using paper towel then salt and pepper both sides.
- Mix cheese, mayo, and garlic powder together.
- Arrange chicken in baking pan and top with artichokes and mushrooms.
- Spread cheese mixture over the top.
- Bake for ~30 mins or until internal temp of chicken is 165 F.
- Top should be golden brown but if it starts to turn too dark before chicken is done, cover with foil. Remove foil for a few minutes and the end to return the crust to a slight crisp.
