This easy one skillet meal was easy and delicious! The whole meal was ready in about 40 minutes. I like meals that happen fast after the work day ends. I have to mention that I doubled the fresh basil because I just cannot get enough of it when it is fresh. Ted and I enjoy foods like pickles, olives, sauerkraut, and capers. We like that salty/tart combo and if you do too, you’ll love this Artichoke Chicken Skillet Meal. Serves 6
- 2 lb. boneless, skinless chicken breasts
- Pinch salt & Pepper
- 2 Tbsp olive oil, divided
- 3 cloves garlic
- 1 (15 oz.) can petite diced tomatoes
- 1 (15 oz.) can quartered artichoke hearts
- 1 tsp dried basil or (I used fresh minced basil)
- 1 tsp lemon zest (about ½ medium lemon)
- ¼ bunch fresh parsley
- Place the chicken breasts on a cutting board and cover with a large sheet of plastic wrap. Use a mallet or rolling pin to pound the chicken out to an even, ½ inch thickness. Cut the chicken breasts into 6 pieces, each about the size of a deck of cards. Season lightly on both sides with salt and pepper.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken pieces and cook until golden brown on each side (about 5 min. per side). If necessary, cook the chicken in batches to avoid over crowding the skillet. Remove the chicken to a plate once browned.
- While the chicken is browning, mince the garlic, drain the artichoke hearts and give them a rough chop. Chop the fresh parsley leaves and zest the lemon (use a small holed cheese grater or a zester to remove the thin, yellow layer of the lemon peel).
- After all of the chicken has browned and is removed from the skillet, add the second tablespoon of olive oil and the minced garlic. Cook the garlic for 1-2 minutes, or until soft and fragrant. Add the chopped artichoke hearts, diced tomatoes (with juices), dried basil, lemon zest, and about ⅛ tsp of salt. Stir to combine.
- Return the browned chicken to the skillet and nestle it down into the tomatoes and artichoke hearts. Allow the skillet to come up to a simmer, then let the chicken simmer in the skillet for 15 minutes, flipping it once half way through.
Original recipe from budget bytes