Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots


When you roast these cheesy chicken breasts alongside baby carrots, you can have an entire meal ready thanks to just one pan. Dinner is on the table in 45 minutes, and you don't have to worry about much clean-up afterwards!

Prep Time:
15 mins
Roast Time:
30 mins
Total Time:
45 mins


  • Nonstick cooking spray

  • 6 5-6 ounce skinless, boneless chicken breast halves

  • 1 14 ounce can artichoke hearts, drained and chopped

  • 1 5.2 ounce pkg. semisoft cheese with garlic and fines herbes

  • Salt and black pepper

  • 1 16 ounce pkg. peeled fresh baby carrots, halved lengthwise

  • 1 tablespoon olive oil

  • 1 tablespoon snipped fresh rosemary

  • 2 cloves garlic, minced

  • Fresh parsley or rosemary


  1. Preheat oven to 400°F. Line a large shallow roasting pan or 15x10-inch baking pan with foil; coat with cooking spray. Arrange chicken in one side of prepared pan. In a medium bowl combine artichokes and cheese; spread over chicken. Sprinkle with salt and pepper.

  2. Place carrots in other side of prepared pan. Drizzle carrots with oil and sprinkle with rosemary and garlic; toss to coat. Sprinkle with salt and pepper.

  3. Roast 30 to 40 minutes or until chicken is done (165°F) and carrots are crisp-tender. Sprinkle with parsley.

    Artichoke and Cheese Chicken Breasts with Rosemary Carrots
    Jason Donnelly

Nutrition Facts (per serving)

336 Calories
16g Fat
11g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 336
% Daily Value *
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 129mg 43%
Sodium 490mg 21%
Total Carbohydrate 11g 4%
Total Sugars 4g
Protein 35g
Vitamin C 7.3mg 37%
Calcium 54mg 4%
Iron 0.9mg 5%
Potassium 730mg 16%
Folate, total 29.5mcg
Vitamin B-12 0.3mcg
Vitamin B-6 1269mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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