Tomato Artichoke Chicken Skillet – Easy 30-Minute Dinner
Why Make This Recipe
Tomato Artichoke Chicken Skillet is a fantastic choice for a quick and satisfying dinner. It comes together in just 30 minutes, making it perfect for busy weeknights. The combination of juicy chicken, flavorful tomatoes, and tender artichoke hearts offers a delicious meal that is both nutritious and easy to prepare. Plus, it’s all cooked in one skillet, which means less cleanup time for you!
How to Make Tomato Artichoke Chicken Skillet
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into cutlets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup canned artichoke hearts, drained and chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Directions
- Season the chicken cutlets on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 4–5 minutes per side until golden brown. Remove the chicken and set aside. (Pro tip: Don’t move the chicken too early—good contact equals better browning.)
- Reduce heat to medium and add garlic to the skillet; cook for 30 seconds until fragrant.
- Stir in diced tomatoes, artichokes, Italian seasoning, and red pepper flakes if using.
- Bring the sauce to a gentle simmer, then return the chicken to the skillet.
- Cover and simmer for 10–12 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the sauce has thickened slightly. (If your sauce looks thin, don’t worry—it tightens as it rests.)
- Taste and adjust seasoning as needed. Serve hot.
How to Serve Tomato Artichoke Chicken Skillet
This dish is perfect served over rice, quinoa, or pasta. You can also enjoy it with a side of crusty bread to soak up the delicious sauce. Add a green salad for a complete meal.
How to Store Tomato Artichoke Chicken Skillet
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through.
Tips to Make Tomato Artichoke Chicken Skillet
- Make sure to cut the chicken breasts into even cutlets to ensure they cook evenly.
- For extra flavor, try marinating the chicken in Italian dressing for a couple of hours before cooking.
- Feel free to add other vegetables like spinach or bell peppers to the skillet.
Variation
You can easily customize this recipe by using different types of meat, such as turkey or shrimp. Alternatively, you can make it vegetarian by substituting the chicken with chickpeas or tofu.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just chop them up and use about 2-3 cups.
What can I use instead of artichoke hearts?
You can substitute artichoke hearts with chopped mushrooms or olives for a different flavor.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and reheat as needed. Just be sure to store it properly in the refrigerator.
Tomato Artichoke Chicken Skillet
Ingredients
Method
- Season the chicken cutlets on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 4–5 minutes per side until golden brown. Remove the chicken and set aside.
- Reduce heat to medium and add garlic to the skillet; cook for 30 seconds until fragrant.
- Stir in diced tomatoes, artichokes, Italian seasoning, and red pepper flakes if using.
- Bring the sauce to a gentle simmer, then return the chicken to the skillet.
- Cover and simmer for 10–12 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the sauce has thickened slightly.
- Taste and adjust seasoning as needed. Serve hot.