Description
These Chicken Artichoke Bites are savory, cheesy, and packed with tender chicken and tangy artichokes, coated with crispy panko breadcrumbs and baked to golden perfection. Perfect as a delightful appetizer or snack, they offer a flavorful combination of mozzarella, Parmesan, garlic, and oregano that’s sure to please any crowd.
Ingredients
Scale
Chicken Mixture
- 1 lb chicken breast, cut into bite-sized cubes
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Coating & Finishing
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking during baking.
- Mix chicken and ingredients: In a large bowl, combine the chopped chicken, chopped artichoke hearts, shredded mozzarella, grated Parmesan, mayonnaise, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the bites: Shape the mixture into small bite-sized balls, approximately 1 to 1.5 inches in diameter, ensuring uniform size for even cooking.
- Coat with breadcrumbs: Place the panko breadcrumbs in a shallow dish. Roll each chicken-artichoke ball gently in the breadcrumbs, pressing slightly to coat them evenly on all sides.
- Arrange on baking sheet: Place the coated bites onto the prepared baking sheet, spacing them apart evenly to allow heat circulation and crisping.
- Drizzle olive oil: Lightly drizzle the olive oil over the tops of the bites to help them brown beautifully and become crisp during baking.
- Bake until cooked: Bake in the preheated oven for 18-20 minutes, or until the bites are golden brown and the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
- Cool and garnish: Remove from oven and allow the bites to rest for a few minutes to cool slightly. Garnish with freshly chopped parsley for a burst of color and freshness.
- Serve: Serve the Chicken Artichoke Bites warm alongside your favorite dipping sauces such as marinara, ranch, or lemon aioli for a delicious appetizer or snack experience.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Ensure chicken cubes are small enough so that the bites hold together well.
- For extra crispiness, you can broil the bites for 1-2 minutes at the end of baking, watching closely to prevent burning.
- Leftover bites can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Feel free to customize seasonings by adding red pepper flakes or fresh herbs like basil for variations.
