Above view of sheet pan tomato and artichoke chicken

Sheet Pan Tomato and Artichoke Chicken

A simple, low carb, one pan tomato, chicken and artichoke meal

Recipe By: Madeline
Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Servings: 3 Servings 1x


  • 8 boneless skinless chicken thighs
  • 2 tbsp avocado oil
  • 2 tsp salt
  • 1 tsp pepper
  • 12oz roasted and marinated artichoke halves
  • 14oz unsalted diced tomatoes
  • 1/2 cup shredded parmesan cheese
  • Optional: fresh basil


  1. Preheat oven to 400F and line a baking sheet with parchment paper
  2. Arrange chicken thighs on a baking sheet and drizzle with avocado oil
  3. Open and drain artichokes and tomatoes
  4. Surround chicken with artichokes and diced tomatoes
  5. Season the full sheet with salt and pepper
  6. Place in the oven and cook for 20 minutes at 400F
  7. Remove from the oven but leave the oven on
  8. Sprinkle the entire sheet pan with shredded parmesan cheese and bake for an additional 5 minutes
  9. Remove from the oven and season with fresh basil
  10. Enjoy immediately or store in the refrigerator for up to 4 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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