Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 12 Ratings

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!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

15 mins
30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

336 calories; fat 16g; cholesterol 129mg; saturated fat 8g; carbohydrates 11g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 35g; vitamin a 13043.7IU; vitamin c 7.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 14.4mg; vitamin b6 1269mg; folate 29.5mcg; vitamin b12 0.3mcg; sodium 490mg; potassium 730mg; calcium 54mg; iron 0.9mg.