Sheet Pan Tomato and Artichoke Chicken
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 12oz roasted and marinated artichoke halves packed in oil
- 14oz unsalted diced tomatoes
- 1/2 cup shredded parmesan cheese
- Optional: fresh basil for garnish
Directions
- 1
Preheat oven to 400F and line a baking sheet with parchment paper
- 2
Place chicken thighs in a large mixing bowl. Open the artichokes and take 2 tbsp of the oil from the jar and drizzle over chicken thighs.
- 3
Drain excess oil from the jar and pour artichokes into the bowl with the chicken. Open the can of diced tomatoes and drain the excess liquid. Pour the diced tomatoes into the bowl.
- 4
Pour salt, garlic powder, dried oregano, and pepper into the mixing bowl. Toss the chicken with the artichokes, diced tomatoes and seasonings until evenly mixed.
- 5
Arrange the chicken thighs on the baking sheet with the tomatoes and artichokes on top of and around the chicken.
- 6
Place the sheet pan in the oven and cook for 20 minutes at 400F
- 7
Remove from the oven but leave the oven on
- 8
Sprinkle the chicken with shredded parmesan cheese and bake for an additional 5 minutes
- 9
Remove from the oven and garnish with ribbons fresh basil
Sheet Pan Tomato and Artichoke Chicken
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About this Recipe
Craving a delicious, healthy dinner that practically makes itself? This Sheet Pan Tomato and Artichoke Chicken recipe is your answer, bringing vibrant flavors to your table with minimal effort.
The beauty of this dish lies in its simplicity and the synergy of its ingredients. By roasting everything together on one sheet pan, you allow the savory boneless skinless chicken thighs to meld beautifully with the tangy diced tomatoes and the briny, tender roasted and marinated artichoke halves. It's a remarkably hands-off approach that delivers maximum flavor for a healthy weeknight dinner.
Prepare for an aromatic journey as the chicken bakes alongside juicy tomatoes and marinated artichokes, all seasoned with a fragrant blend of garlic powder and oregano. You'll enjoy tender, well-seasoned chicken infused with Mediterranean-inspired flavors, complemented by the slightly sweet acidity of the tomatoes and the unique, savory notes of the artichokes. A sprinkle of Parmesan cheese adds a delightful salty finish, making this an incredibly satisfying and wholesome meal that feels much more elaborate than it is to prepare.
This versatile Sheet Pan Tomato and Artichoke Chicken is easy to adapt to your pantry or preferences.
- For a different protein, you could use boneless, skinless chicken breasts, adjusting cooking time as needed to ensure they remain juicy.
- If you don't have shredded Parmesan, a sprinkle of feta cheese would offer a delightful tangy alternative.
- For an extra layer of flavor, consider adding a squeeze of fresh lemon juice over the cooked dish.
This easy chicken bake is a complete meal on its own, perfect for a busy weeknight or a relaxed weekend dinner. Garnish with fresh basil for a pop of color and herbaceous freshness, elevating the dish even further.