Baked Chicken with Artichokes and Tomatoes

Name: Baked Chicken with Artichokes and Tomatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 15oz. can diced tomatoes, drained; 2 Tbsp olive oil; 3 cloves garlic, minced; 3/4 tsp dried oregano; 1/4 tsp salt; freshly cracked black pepper; 1/2 Tbsp lemon juice; 2 boneless, skinless chicken breast halves (about 1 lb. total); 1 pinch salt and pepper; 1 14oz. can artichoke hearts; 1 cup shredded mozzarella

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4.7

135 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
3405 kcal
Course
Others

Baked Chicken with Artichokes and Tomatoes

Nancy Wheeler

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

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Ingredients

Servings

1 15oz. can diced tomatoes, drained $0.69
2 Tbsp olive oil $0.22
3 cloves garlic, minced $0.24
3/4 tsp dried oregano $0.07
1/4 tsp salt $0.02
freshly cracked black pepper
1/2 Tbsp lemon juice $0.02
2 boneless, skinless chicken breast halves (about 1 lb. total) $4.04
1 pinch salt and pepper $0.05
1 14oz. can artichoke hearts $2.29
1 cup shredded mozzarella $0.94

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Instructions

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.
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.
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.
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.