Artichoke and Sun-Dried Tomato Chicken
Recipe Of The Month!
This artichoke and sun-dried tomato chicken is a simple but flavorful meal that feels a little elevated without taking much time to prepare. Tender chicken breasts are lightly browned, then simmered in a savory mixture of tomatoes, sun-dried tomato pesto, and artichoke hearts. The result is a comforting dish with a bright, tangy flavor that works well for a quick weeknight dinner or a casual meal with guests.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4
Ingredients
4 skinless, boneless chicken breasts
Salt and pepper, to taste
2 teaspoons olive oil
1 can diced tomatoes with green peppers and onions (14.5 oz)
1/4 cup sun-dried tomato pesto
1 can artichoke hearts in water, drained and quartered (14 oz)
Method
Season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned on each side. Once browned, remove the chicken from the skillet and set it aside.
Add the diced tomatoes to the same skillet and stir for about 1 minute, scraping up the flavorful browned bits from the bottom of the pan. Mix in the sun-dried tomato pesto and artichoke hearts. Return the chicken to the skillet, cover, and reduce the heat to medium. Let everything simmer for about 5 to 10 minutes, or until the chicken is fully cooked through.
Serve warm on its own or alongside rice, pasta, couscous, or roasted vegetables.
Nutrition highlights per serving
Calories: 228
Protein: 31 g
Fat: 7 g
Carbohydrates: 11 g
Fiber: 3 g
Sodium: 866 mg