This Sheet Pan Tomato and Artichoke Chicken recipe is a simple one pan chicken dinner that you can make in 30 minutes. Use basic ingredients to make a healthy and delicious low carb meal.
Use simple ingredients to make this healthy artichoke chicken dish
I feel people’s pain when they send me messages like, “but I don’t have all these fancy ingredients!” or “it takes too long to cook for myself!” I have heard your cries.
I am on a mission to share more straight forward and simple recipes that truly anyone can cook like this sheet pan tomato and artichoke chicken.
You really don’t need any fancy ingredients or special equipment to get this sheet pan tomato and artichoke chicken on the table and ready for dinner. I actually got this idea from my dad who is an amazing cook.
From time to time he will send me a picture of what he makes for dinner and this was his recent creation.
Growing up my mom made most of our weeknight dinners and my dad cooked on the weekends. This is mostly because my mom is really good at the quick ones and my dad goes a little more gourmet.
Every once in a while my dad decides to cook on a weeknight and surprise us all with a simple yet delicious meal.
What kitchen tools will I need to make this chicken artichoke recipe?
What should I serve with this chicken artichoke bake?
If you need to make something quick and easy, put it on sheet pan. I love making sheet pan meals with chicken or fish and lots of roasted veggies. If you time it just right you can get your whole meal cooked in one shot and with minimal clean up.
Some other side dishes that would be perfect with this sheet pan tomato and artichoke chicken are roasted potatoes, rice or a simple green salad with my everyday vinaigrette. I recently learned how to make rice in my instant pot and it is a life changer!
What ingredients do I need to make this artichoke chicken dinner?
Like I said before you definitely don’t need any fancy equipment or ingredients to make this sheet pan tomato and artichoke chicken.
As far as ingredients go its also pretty basic. You will need some boneless skinless chicken thighs, oil, salt, pepper, roasted and marinated artichoke halves, diced tomatoes, Parmesan cheese and some fresh basil.
If you want to keep this even simpler, you can leave off the fresh herbs, but they do add a nice touch.
For this sheet pan tomato and artichoke chicken I got my roasted artichoke halves at Trader Joe’s, but I am sure that they are available at many grocery stores.
When picking out your diced tomatoes for this recipe I would opt for unsalted and unseasoned so that you are able to control the level of spice and seasoning.
Let’s make Sheet Pan Tomato and Artichoke Chicken!
Next, open the artichokes and tomatoes and drain the liquid. Then, surround the chicken thighs with tomatoes and artichokes.
Season the full tray with salt and pepper. Bake in the oven at 400F for 20 minutes.
Then, remove the pan from the oven and sprinkle with shredded Parmesan cheese.
Finally, return the pan to the oven and bake for an additional 5 minutes. Remove from the oven and sprinkle with sliced basil.
How long can I store this sheet pan meal in the fridge?
Once prepare allow the tomato and artichoke chicken to cool fully. Then, transfer it to an airtight container and store in the fridge for up to 4 days. Reheat in the oven, on the stove top or in the microwave.
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!
- Preheat oven to 400F and line a baking sheet with parchment paper
- Arrange chicken thighs on a baking sheet and drizzle with avocado oil
- Open and drain artichokes and tomatoes
- Surround chicken with artichokes and diced tomatoes
- Season the full sheet with salt and pepper
- Place in the oven and cook for 20 minutes at 400F
- Remove from the oven but leave the oven on
- Sprinkle the entire sheet pan with shredded parmesan cheese and bake for an additional 5 minutes
- Remove from the oven and season with fresh basil
- Enjoy immediately or store in the refrigerator for up to 4 days