Sheet Pan Tomato and Artichoke Chicken
Make this easy artichoke chicken bake for a healthy weeknight dinner
Servings 4 Servings
Calories 367kcal
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
- 12 oz roasted and marinated artichoke halves packed in oil
- 14 oz 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
Nutrition
Serving: 4g | Calories: 367kcal | Carbohydrates: 10g | Protein: 39g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 170mg | Sodium: 1843mg | Potassium: 682mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1825IU | Vitamin C: 31mg | Calcium: 201mg | Iron: 3mg
