Recipes and Cooking Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots 4.4 (13) 1 Review 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 19, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Roast Time: 30 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 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 Directions 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. Jason Donnelly Rate it Print Nutrition Facts (per serving) 336 Calories 16g Fat 11g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.