Monday, June 29, 2015

Artichoke Chicken



Easy, one skillet dinner that's loaded with tomatoes and artichokes! A one bowl meal for my low-carb friends but also delicious over pasta or rice. Budget and weeknight friendly!

If you are a "briny" fan, you'll love this dish. Capers, artichokes, green olives = I'm a fan. Artichokes, especially, are delicious alongside tomato and chicken. For this dish. you just quickly brown thin chicken breasts in a large skillet, then saute your tomatoes and artichokes, before simmering it all together for 15 minutes.

Psst - do all your draining, chopping, and zesting while the chicken cooks and you can have this on the table - start to finish - in 30 minutes or less!


Artichoke Chicken
2 lb. boneless, skinless chicken breasts
2 Tbsp olive oil, divided
3 cloves garlic, minced
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can quartered artichoke hearts, drained and chopped
1 tsp dried basil
1 tsp lemon zest
2 tablespoons chopped fresh parsley
salt and pepper

Place the chicken breasts on a cutting board and cover with a large sheet of plastic wrap. Use a mallet or rolling pin to pound the chicken out to an even, ½ inch thickness. Cut the chicken breasts into pieces about the size of a deck of cards. Lightly salt and pepper both sides of each piece and set aside.

Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken pieces and cook until golden brown on each side (about 5 min. per side). Be careful to not overcrowd the pan (cook them in batches if needed). Once browned on both sides, remove chicken to plate.

Add the second tablespoon of olive oil and the minced garlic. Cook the garlic for 30 seconds, or until soft and fragrant. Add the chopped artichoke hearts, diced tomatoes (with juices), dried basil, lemon zest, and about ⅛ tsp of salt. Stir to combine.

Return the browned chicken to the skillet and nestle it down into the tomatoes and artichoke hearts. Allow the skillet to come up to a simmer, then let the chicken simmer in the skillet for 15 minutes, flipping it once half way through.

Sprinkle the chopped parsley over top then serve over rice or pasta.

Source: slightly adapted from Budget Bytes

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