Baked Chicken with Artichokes and Tomatoes

Baked Chicken with Artichokes and Tomatoes

4 servings
Baked Chicken with Artichokes and Tomatoes is an easy last minute dinner you can make with pantry staples. 

Ingredients

  • 15oz. can diced tomatoes

    drained, $0.69

    1
  • olive oil

    $0.22

    2 tbsp
  • garlic

    minced, $0.24

    3 cloves
  • dried oregano

    $0.07

    ¾ tsp
  • salt

    $0.02

    ¼ tsp
  • freshly cracked black pepper
  • lemon juice

    $0.02

    ½ tbsp
  • boneless

    skinless chicken breast halves, about 1 lb. total

    2
  • salt and pepper

    $0.05

    1 pinch
  • 14oz. can artichoke hearts

    $2.29

    1
  • shredded mozzarella

    $0.94

    1 c

Directions

  1. 1

    Drain the diced tomatoes. In a medium bowl, combine the drained tomatoes with the olive oil, lemon juice, minced garlic, oregano, salt, and some freshly cracked pepper. Stir well, then set the tomato mixture aside. Preheat the oven to 400ºF.

  2. 2

    Place the chicken breasts on a cutting board and cover them with a sheet of plastic wrap. Use a mallet or rolling pin to carefully pound the chicken breasts to an even thickness. Don't pound with too much force or the breasts may split. Start at the thickest part of the breast and work your way out toward the edges. Once pounded, slice each chicken breast into two portions and season each side with a pinch of salt and pepper.

  3. 3

    Drain the can of artichoke hearts and roughly chop them into smaller, bite-sized pieces. Place a handful of the artichoke pieces in the bottom of a casserole dish, then lay the chicken pieces over top. Cover the chicken with the remaining artichoke pieces. Pour the tomato mixture over top.

  4. 4

    Bake the chicken, uncovered, in the fully preheated oven for 30 minutes. After 30 minutes, sprinkle one cup of mozzarella over top. Switch oven's setting from bake to broil and broil the dish (on the middle rack) for about 5 minutes or until the cheese is bubbly and browned. Serve immediately.

Baked Chicken with Artichokes and Tomatoes

Baked Chicken with Artichokes and Tomatoes

45 min4 servings341 cal

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About this Recipe

Searching for an effortless, delicious weeknight meal that comes together quickly? This Baked Chicken with Artichokes and Tomatoes delivers vibrant flavors using simple ingredients you likely have on hand, perfect for a last-minute dinner.

What makes this recipe a true lifesaver is its elegant simplicity. By combining tender chicken breasts with bright, tangy diced tomatoes and earthy artichoke hearts, infused with aromatic garlic and oregano, you achieve a sophisticated meal with minimal effort. It’s an easy dinner solution that doesn’t compromise on taste.

Anticipate a delightfully balanced dish where succulent boneless, skinless chicken breasts are baked to perfection, absorbing the savory notes of the Mediterranean-inspired sauce. The drained diced tomatoes provide a burst of fresh acidity, beautifully complemented by the tender artichoke hearts, and subtle hints of lemon and fragrant oregano. A generous topping of shredded mozzarella melts into a golden, gooey layer, adding a comforting richness to every bite. This naturally gluten-free meal is both hearty and light, offering a satisfying experience without the fuss.

This versatile dish lends itself well to simple tweaks. For an herbier profile, consider adding a pinch of dried basil alongside the oregano. If you prefer a different cheese, provolone or even a sprinkle of Parmesan could offer an interesting twist. To incorporate more vegetables, olives would add a briny touch, or you could stir in fresh spinach during the last few minutes of baking.

Perfect for a busy weeknight yet impressive enough for a casual gathering, this baked chicken pairs wonderfully with a simple side salad, quinoa, or crusty bread for soaking up the delicious sauce.

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