Quick Double Tomato Chicken with Artichoke Hearts and Olives
Elevate your weeknight dinner routine with this Quick Double Tomato Chicken with Artichoke Hearts and Olives—a Mediterranean-inspired masterpiece that’s as vibrant as it is flavorful. Tender chicken breasts are seared to golden perfection and then simmered in a bold, aromatic sauce featuring sun-dried tomatoes and fresh cherry tomatoes, delivering a delightful burst of tangy-sweet intensity. The dish is brought to life with the briny richness of kalamata olives, the tender heartiness of artichoke hearts, and a fragrant hint of oregano. Finished with a bright splash of lemon juice and garnished with fresh parsley, this one-pan wonder is ready in just 40 minutes and pairs beautifully with rice, quinoa, or crusty bread. Perfect for busy evenings, this wholesome, flavor-packed recipe will transport your taste buds straight to the Mediterranean coast!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 0.5 cup sun-dried tomatoes, julienned
- 1.5 cups cherry tomatoes, halved
- 1 cup chicken broth
- 1 can artichoke hearts, quartered (canned or jarred, drained)
- 0.5 cup kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Directions
Step 1
Season the chicken breasts evenly with salt and black pepper on both sides.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
Step 3
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Step 4
Stir in sun-dried tomatoes and cherry tomatoes. Cook for 3-4 minutes, allowing the tomatoes to soften slightly.
Step 5
Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the skillet for added flavor.
Step 6
Add the artichoke hearts, kalamata olives, and dried oregano. Stir well and let the mixture simmer for 5 minutes to combine the flavors.
Step 7
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 5 minutes to reheat the chicken and meld the flavors.
Step 8
Remove the skillet from heat and drizzle lemon juice over the dish. Sprinkle freshly chopped parsley on top for garnish.
Step 9
Serve hot with your choice of side, such as rice, quinoa, or crusty bread.
Nutrition Facts
| Serving size | (1815.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2403.2 |
| Total Fat 99.0g | 0% |
| Saturated Fat 17.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 6754.4mg | 0% |
| Total Carbohydrate 123.2g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 46.8g | |
| Protein 247.7g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 466.8mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 5120.6mg | 0% |
Source of Calories