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Sautéed Chicken and Tomatoes With Roasted Artichokes

Equal parts healthy and comforting.

sautéed chicken and tomatoes with roasted artichokes
Mike Garten

Try roasting canned artichoke hearts for a fast, weeknight-friendly side. They add the perfect tangy bite to juicy sautéed chicken.

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Cal/Serv: 355
Yields: 4 servings
Total Time: 0 hours 30 mins

14-ounce cans artichoke hearts, drained, halved and patted dry

3 tbsp.

olive oil, divided

Kosher salt and pepper


6-ounce boneless skinless chicken breasts


cloves garlic, thinly sliced

1 pt.

grape or cherry tomatoes

1/2 c.

dry white wine


sprigs fresh thyme

Freshly grated Parmesan, for sprinkling

Small basil leaves, for sprinkling

Crusty bread, for serving

  1. 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.
  2. 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.
  3. 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.
  4. 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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