Sautéed Chicken and Tomatoes With Roasted Artichokes
Equal parts healthy and comforting.
Mike Garten
Try roasting canned artichoke hearts for a fast, weeknight-friendly side. They add the perfect tangy bite to juicy sautéed chicken.
Cal/Serv:
355
Yields:
4
servings
Total Time:
0
hours
30
mins
Ingredients
2
14-ounce cans artichoke hearts, drained, halved and patted dry
3
tbsp.
olive oil, divided
Kosher salt and pepper
4
6-ounce boneless skinless chicken breasts
4
cloves garlic, thinly sliced
1
pt.
grape or cherry tomatoes
1/2
c.
dry white wine
6
sprigs fresh thyme
Freshly grated Parmesan, for sprinkling
Small basil leaves, for sprinkling
Crusty bread, for serving
Directions
- Heat oven to 425°F. On rimmed baking sheet, gently toss artichokes with 2 tablespoons oil and 1/4 teaspoon each kosher salt and pepper. Arrange cut sides down and roast on bottom rack until golden brown, 10 to 12 minutes.
- Heat remaining tablespoon oil in large oven-safe skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper, and to skillet and brown, 2 to 3 minutes per side; transfer to plate.
- Reduce heat to medium-low, add garlic and cook, stirring, 30 seconds. Add tomatoes, wine and thyme and simmer 1 minute. Nestle chicken among tomatoes, transfer to oven and roast until just cooked through, 4 to 5 minutes.
- Transfer chicken to cutting board and let rest 3 minutes before slicing. Toss artichokes with tomato mixture and serve with chicken. Sprinkle with Parmesan and basil and serve with crusty bread if desired
NUTRITIONAL INFORMATION (per serving): About 355 calories 14 g fat (2.5 g saturated), 40 g protein, 680 mg sodium, 18 g carbohydrate, 1 g fiber
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