Try roasting canned artichoke hearts for a fast, weeknight-friendly side. They add the perfect tangy bite to juicy sautéed chicken.
14-ounce cans artichoke hearts, drained, halved and patted dry
olive oil, divided
Kosher salt and pepper
6-ounce boneless skinless chicken breasts
cloves garlic, thinly sliced
grape or cherry tomatoes
dry white wine
sprigs fresh thyme
Freshly grated Parmesan, for sprinkling
Small basil leaves, for sprinkling
Crusty bread, for serving
- 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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