Baked Chicken with Artichokes and Tomatoes
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
3405 kcal
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Course
Others
Baked Chicken with Artichokes and Tomatoes
Description
Baked Chicken with Artichokes and Tomatoes features chicken breast pieces layered with chopped artichoke hearts and a tomato-based mixture seasoned with garlic, oregano, lemon juice, salt, and freshly cracked black pepper. The chicken is first pounded to an even thickness to ensure uniform cooking and then baked in a casserole dish with the topping poured over. The incorporation of mozzarella cheese before baking prevents dryness by adding moisture and a mild creamy texture. This recipe relies on canned artichokes and tomatoes, allowing for convenience without sacrificing flavor.
The tomato mixture shines with its blend of acidity from the lemon juice and the richness from olive oil and herbs, complementing the mild-tasting chicken. The gentle herbs and garlic in the tomato base create a fragrant layer that permeates the baked ingredients. The baking process melds these components into a moist and tender entrée with pleasant herbaceous notes.
You can serve this dish simply alongside plain rice or steamed vegetables, allowing the savory chicken and artichokes to be the highlight. It works well for a family dinner or a straightforward weeknight meal when you want something satisfying and well-seasoned but not complicated.
Ingredients
- 1 oz. can tomato $0.69, diced, drained
- 2 Tbsp olive oil $0.22
- 3 cloves garlic $0.24, minced
- 3/4 tsp oregano $0.07, dried
- 1/4 tsp salt $0.02
- black pepper freshly cracked
- 1/2 Tbsp lemon juice $0.02
- 2 chicken breast $4.04, boneless skinless halves, about 1 lb. total
- 1 pinch salt $0.05
- 1 pinch black pepper $0.05
- 1 oz. can artichoke hearts $2.29
- 1 cup mozzarella cheese $0.94, shredded
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3405 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 340.5kcal | 17% |
| Carbohydrates | 12.95g | 4% |
| Protein | 34.9g | 70% |
| Fat | 15.6g | 24% |
| Sodium | 931.3mg | 39% |
| Fiber | 4.53g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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