Sheet Pan Tomato and Artichoke Chicken
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Sheet Pan Tomato and Artichoke Chicken is the perfect one pan meal. Make this easy artichoke chicken recipe in just 30 minutes for a healthy and delicious dinner.
Use simple ingredients to make this healthy artichoke chicken Bake
You don’t need any fancy kitchen tools or ingredients to make this delicious chicken artichoke bake. Just toss some simple ingredients together, place it on a lined sheet pan and bake.
The star of this recipe are really the marinated artichokes. You will use the oil that they are packed in to flavor the chicken. They also add a nice acidity to the dish without lots of extra ingredients.
I got the idea for this simple artichoke chicken from my dad who is an amazing cook. He told me about a similar dish he made from mostly pantry items and I knew that I had to recreate it for the blog.
It is amazing how much flavor you can pack into a meal without a lot of extra ingredients!
Kitchen tools
- Can opener
- Measuring cups
- Measuring spoons
- Sheet pan
- Parchment paper
Serving Suggestions
This chicken artichoke recipe can be a full meal all on its own or you can serve it with sides to make a heartier meal. I love to serve it with a simple side salad tossed in my apple cider vinaigrette.
You could also saute some fresh spinach in garlic and serve the garlicky spinach as a simple side dish. You can also bake the spinach on the sheet pan along with the rest of the meal.
To add some carbs to the meal, serve this artichoke chicken with roasted potatoes, orzo, pasta, or rice. You could even serve it with roasted cauliflower for a low carb option.
Ingredients
- Boneless skinless chicken thighs
- Salt and pepper
- Dried oregano
- Garlic powder
- Roasted and marinated artichoke hearts in oil
- Diced tomatoes
- Shredded parmesan cheese
- Fresh basil for garnish
Ingredient substitutions
You can replace the boneless skinless chicken thighs with chicken breasts. They will take a bit longer to cook than the thighs so be sure to keep an eye on them and only remove them from the oven when they reach an internal temperature of 165F.
To simplify this artichoke recipe, use a few teaspoons of an Italian seasoning blend in place of the seasonings listed here. Check if the seasoning contains salt, if it doesn’t, still mix the salt into the recipe.
I like to use unsalted canned diced tomatoes for this recipe, but you can use fresh diced tomatoes or fire roasted diced tomatoes instead. You can also use shredded mozzarella in place of the shredded parmesan cheese.
Hot to make Sheet Pan Tomato and Artichoke Chicken
Step 1: Toss chicken with artichokes and tomatoes
To begin, preheat oven to 400F and line a baking sheet with parchment paper. Then, place chicken thighs in a large mixing bowl.
Open the marinated artichokes and take 2 tbsp of the oil from the jar and drizzle over chicken thighs. Next, 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.
Pour salt, garlic powder, dried oregano, and pepper into the mixing bowl. Then, toss the chicken with the artichokes, diced tomatoes and seasonings until evenly mixed.
Step 2: Bake artichoke chicken in the oven
Next, arrange the chicken thighs on the baking sheet with the tomatoes and artichokes on top of and around the chicken. Place the sheet pan in the oven and bake for 20 minutes at 400F.
Remove the pan from the oven but leave the oven on. Sprinkle the chicken with shredded parmesan cheese and bake for an additional 5 minutes.
Finally, remove from the oven and garnish with ribbons fresh basil.
Storage and reheating
Allow this chicken artichoke recipe to cool completely. Then, transfer to an airtight container.
Place the container in the fridge and store for up to 4 days. Reheat individual servings in an oven, toaster oven or air fryer at 300F until just warmed through.
Top with extra shredded parmesan cheese before reheating to refresh the dish.
Check out these other delicious sheet pan dinners!
- Simple Sheet Pan Salmon
- Sheet Pan Steak Dinner
- Chicken Apple Sausage Sheet Pan Supper
- Pork Chop Sheet Pan Supper
Keep reading to find the full recipe. If you make it please let me know in the comments or on my Instagram!
Sheet Pan Tomato and Artichoke Chicken
Make this easy artichoke chicken bake for a healthy weeknight dinner
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
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper
- 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.
- 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.
- 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.
- Arrange the chicken thighs on the baking sheet with the tomatoes and artichokes on top of and around the chicken.
- Place the sheet pan in the oven and cook for 20 minutes at 400F
- Remove from the oven but leave the oven on
- Sprinkle the chicken with shredded parmesan cheese and bake for an additional 5 minutes
- Remove from the oven and garnish with ribbons fresh basil
Notes
- You can replace the chicken thighs with chicken breasts, but they will need to cook longer
- Store in the refrigerator and for up to 4 days
Molly says
DON’T SLEEP ON THIS SHEET PAN DISH! Not only is it incredibly easy to make, it is delicious and has so. much. flavor. for the minimal amount of ingredients needed to make it. Honestly, it is practically a ‘raid the pantry’ meal (yes, I will now be making room in my tiny kitchen pantry for marinated artichokes – it’s that good)!
★★★★★
Madeline says
YAY!! this just made my day
Katie P says
Made this for dinner tonight and cannot wait for the leftovers later this week! So so easy and it makes for a nice light meal!
Madeline says
So glad! Thank you!
Kelly says
Made this before and my family loved it! Just looked up the recipe so I can make it again tonight.
★★★★★
Madeline says
so glad!! thank you!!
Alden G says
This recipe was SO GOOD and SO EASY! The perfect weeknight meal. I reread the instructions twice to make sure I wasn’t missing a step because it seemed so quick haha. Added garlic powder and dried basil to the chicken before baking too!
★★★★★
Jackie R. says
This came together so fast and easy! It’s perfect for a quick, tasty weeknight dinner. I premade some rice earlier in week and just flavored it with similar spices and Parm. Loved it!
★★★★★
Madeline says
love it Jackie! I’m always happy when I have some rice on hand too. thanks!
Robin says
So easy and yummy!
★★★★★
Madeline says
awesome! thank you!
Abby says
So simple and delicious! Going to be a regular in our fam. Loved that there was minimal prep and clean up. Perfect weeknight meal!!
★★★★★
Madeline says
yay thanks Abby!
Jan Schroder says
I’m confused why this has so many calories with simple ingredients.
Madeline says
Well tahts if you separate the dish into 3 large servings. You are more than welcome to serve yourself a smaller portion…
Linda says
I am not one to comment on recipes but this one is absolutely delicious. I highly recommend it. My husband loved it. I wold definitely serve it to company. Thank you
★★★★★
Madeline says
Wow! Huge compliment. Thanks, Linda!
Roxanne says
How can I reduce the sodium in this recipe?
Madeline says
Hi Roxanne, you can cut down on the amount of salt, check for low-sodium diced tomatoes, and low-sodium artichoke hearts. The marinated ones have more sodium than the standard.