Chicken With Artichokes And Tomatoes

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Chicken with artichokes and tomatoes is my favorite recipe to make for dinner. I love to cook and when I prepare this dish for my family, everyone has finished before I get served.

This Italian inspired dish is a classic. You can use chicken tenders, or you can use breasts. I personally prefer using chicken tenders unless they’re too big. This also makes for a great family dinner with the kids.

Sheet Pan Tomato And Artichoke Chicken

This Sheet Pan Tomato and Artichoke Chicken recipe is a simple one pan chicken dinner that you can make in 30 minutes. Use basic ingredients to make a healthy and delicious low carb meal.

Above view of sheet pan tomato and artichoke chicken with fresh basil

Use Simple Ingredients To Make This Healthy Artichoke Chicken Dish

I feel people’s pain when they send me messages like, “but I don’t have all these fancy ingredients!” or “it takes too long to cook for myself!” I have heard your cries.

I am on a mission to share more straight forward and simple recipes that truly anyone can cook like this sheet pan tomato and artichoke chicken.

You really don’t need any fancy ingredients or special equipment to get this sheet pan tomato and artichoke chicken on the table and ready for dinner. I actually got this idea from my dad who is an amazing cook.

From time to time he will send me a picture of what he makes for dinner and this was his recent creation.

Growing up my mom made most of our weeknight dinners and my dad cooked on the weekends. This is mostly because my mom is really good at the quick ones and my dad goes a little more gourmet.

Every once in a while my dad decides to cook on a weeknight and surprise us all with a simple yet delicious meal.

What Kitchen Tools Will I Need To Make This Chicken Artichoke Recipe?

  • Can opener
  • Measuring cups
  • Measuring spoons
  • Sheet pan
  • Parchment paper

What Should I Serve With This Chicken Artichoke Bake?

If you need to make something quick and easy, put it on sheet pan. I love making sheet pan meals with chicken or fish and lots of roasted veggies. If you time it just right you can get your whole meal cooked in one shot and with minimal clean up.

I served this sheet pan tomato and artichoke chicken with cauliflower that I toasted up in the air fryer. Lately, I have been LOVING my air fryer, especially for roasted veggies.

I just chop them up and spray them with some avocado oil, season with salt and cook in the air fryer at 400F for 15 minutes.

Some other side dishes that would be perfect with this sheet pan tomato and artichoke chicken are roasted potatoes, rice or a simple green salad with my everyday vinaigrette. I recently learned how to make rice in my instant pot and it is a life changer!

Above view of artichoke chicken served with roasted cauliflower.

What Ingredients Do I Need To Make This Artichoke Chicken Dinner?

Like I said before you definitely don’t need any fancy equipment or ingredients to make this sheet pan tomato and artichoke chicken.

As far as ingredients go its also pretty basic. You will need some boneless skinless chicken thighs, oil, salt, pepper, roasted and marinated artichoke halves, diced tomatoes, Parmesan cheese and some fresh basil.

If you want to keep this even simpler, you can leave off the fresh herbs, but they do add a nice touch.

For this sheet pan tomato and artichoke chicken I got my roasted artichoke halves at Trader Joe’s, but I am sure that they are available at many grocery stores.

When picking out your diced tomatoes for this recipe I would opt for unsalted and unseasoned so that you are able to control the level of spice and seasoning.

Let’s Make Sheet Pan Tomato And Artichoke Chicken!

To start, preheat the oven to 400F and line a baking sheet with parchment paper. Then, place boneless skinless chicken thighs on a baking sheet. Drizzle the thighs with oil.

Next, open the artichokes and tomatoes and drain the liquid. Then, surround the chicken thighs with tomatoes and artichokes.

Season the full tray with salt and pepper. Bake in the oven at 400F for 20 minutes.

Then, remove the pan from the oven and sprinkle with shredded Parmesan cheese.

Finally, return the pan to the oven and bake for an additional 5 minutes. Remove from the oven and sprinkle with sliced basil.

Above view of a chicken artichoke bake with tomatoes on a sheet pan

How Long Can I Store This Sheet Pan Meal In The Fridge?

Once prepare allow the tomato and artichoke chicken to cool fully. Then, transfer it to an airtight container and store in the fridge for up to 4 days. Reheat in the oven, on the stove top or in the microwave.

Chicken with Artichokes and Tomatoes

The closer that we get to summer and hopefully warmer weather, the more I begin to crave dishes that have fresh, bright flavors. I was inspired to create this dish while watching an episode of Ask Aida last week during which she made chicken with lemon and artichokes. Using that as a jumping off point, I decided to add cherry tomatoes and red onions before putting the whole thing over penne pasta.  It made a quick and delicious dinner.

While I am a big fan of boneless, skinless chicken thighs in dishes like my chicken curry, I wanted something a little lighter for this dish so I went with boneless, skinless breasts and the results were delicious. They browned up nicely and, unlike previous experiences with chicken breasts, they did not dry out.

chicken with artichokes and tomatoes in a white bowl.

Chicken with Artichokes and Tomatoes

Chicken with artichokes, tomatoes and red onion tossed with penne pasta.

PREP TIME10 mins

COOK TIME20 mins

TOTAL TIME30 mins

COURSEMain Dishes

CUISINEAmerican

SERVINGS4 Servings

INGREDIENTS  1x2x3x

Ingredients:

  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon dried oregano
  • 1/2 red onion diced
  • 1 14.5 ounce can quartered artichoke hearts
  • 1/2 cup dry white wine I used pinot grigio
  • 1 tablespoon lemon juice
  • 1 cup halved cherry tomatoes
  • 1/2 pound dried penne pasta

INSTRUCTIONS 

  • Sprinkle diced chicken with salt and pepper. Toss to coat.
  • Start the water for your pasta.
  • Heat olive oil in a large skillet over medium heat. Add garlic, cook for 1 minute.
  • Stir in chicken, cook for 3-4 minutes or until the chicken starts to brown.
  • Stir in red onion, artichoke hearts, and dried oregano. Cook for 3 minutes or until onion starts to soften.
  • Meanwhile, if you haven’t already, begin cooking your pasta. Cook according to package directions.
  • To the chicken pan, add wine to deglaze. Be sure to scrape up the bits that have stuck to the bottom, there is lots of flavor in there. Stir in lemon juice. Reduce heat and let simmer for 5 minutes.
  • Stir in cherry tomatoes, cook 1 minute.
  • Spoon mixture over pasta. Serve hot.

NOTES

If you wanted to switch this up a bit, try substituting 1 pound of 31/40 count prawns for the chicken. To do this, skip step four so you cook the red onions and artichoke hearts before the shrimp. Add the shrimp to the pan just before you add the wine. Enjoy!

Creamy Tomato Artichoke Chicken (Whole30, Paleo)

This creamy tomato artichoke chicken is absolutely delicious. Whole30, paleo, and dairy-free, the recipe is simple but big on flavor and so dang good! Made with only 7 ingredients, this creamy tomato artichoke chicken is a fantastic paleo or Whole30 dinner, but everyone would love it!

Two words for you: ob-sessed.

Er, wait. That’s not two words.

Obsessed with.

Well, that doesn’t make sense.

Ignore me; I’m just a little teensy bit excited. Why? Because this recipe is about to be in your weekly rotation forever. For the rest of your life, for better or worse, ’til death do you part! It’s that good. Maybe better than your spouse. Especially when s/he who shall remain nameless insists upon leaving their boxes on the living room couches for no apparent reason…

I choose you, creamy tomato artichoke chicken. I choose you again and again.

So here’s the deal: I can’t even explain how good this dish is without getting hyperbolic. The way the ingredients blend together is simply perfect: creamy and rich but bright and so satisfying. It’s a simple recipe but so beautifully balanced. With only 7 ingredients, all you need is a simple side and you’re set! It’s company-worthy but easy enough to make for your fam on a Tuesday night.

Oh and hey – perfect for fall when you need something a bit richer but not too, too heavy.

This creamy tomato artichoke chicken is Whole30, paleo, and dairy free. Make it. You’ll love it.

Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)

Prep:5 minutes

Cook:18 minutes

Total:23 minutes

This creamy tomato artichoke chicken is absolutely delicious. Whole30, paleo, and dairy free, the recipe is simple but big on flavor and so dang good! Made with only 7 ingredients, this creamy tomato artichoke chicken is a fantastic paleo or Whole30 dinner, but everyone would love it!

–+Servings

Ingredients

  • ▢4 tsp. avocado oil divided
  • ▢4 evenly sized chicken breasts
  • ▢2 tsp. dried basil divided
  • ▢2 tsp. salt divided
  • ▢1/4 tsp. ground black pepper
  • ▢2 cloves garlic minced
  • ▢1 14.5-ounce can crushed tomatoes
  • ▢1 14-ounce can artichoke hearts drained
  • ▢1/2 cup coconut cream just the solid white part of a can of coconut milk or cream
  • ▢fresh parsley or basil chopped, for garnish

Instructions 

  • Heat 2 tsp. avocado oil in a large skillet over medium-high heat. In a small bowl, combine 1 tsp. dried basil, 1 tsp. salt, and 1/4 tsp. black pepper. Season both sides of chicken breasts with seasoning mixture.
  • Transfer chicken breasts to skillet and cook without moving, about 8 minutes, or until bottom is golden brown and releases easily. Flip and cook about 3 more minutes or until cooked through. Internal temperature should be about 161-162º F. Transfer cooked chicken breasts to a plate.
  • Let skillet rest a couple minutes then return to stove. Heat 2 tsp. avocado oil over medium-low heat. Add garlic and sauté, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and stir to combine well and incorporate coconut cream. Bring mixture to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Garnish with chopped fresh parsley or basil, if desired.

Nutrition Information

Calories: 420kcal, Carbohydrates: 4g, Protein: 49g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 144mg, Sodium: 1261mg, Potassium: 998mg, Fiber: 1g, Vitamin A: 195IU, Vitamin C: 6.3mg, Calcium: 73mg, Iron: 3.8mg, Net Carbs: 3g

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