Sheet Pan Tomato and Artichoke Chicken Recipe
This Sheet Pan Tomato and Artichoke Chicken recipe is a simple, flavorful dish that combines juicy boneless skinless chicken thighs with marinated artichokes, diced tomatoes, and savory seasonings. Baked to perfection and topped with shredded parmesan cheese, this dish offers a perfect balance of tender textures and rich flavors, ideal for a quick and elegant weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Mediterranean
- Diet: Halal
Ingredients
Chicken and Seasonings
- 1.5 lb boneless skinless chicken thighs
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
Vegetables and Cheese
- 12 oz roasted and marinated artichoke halves packed in oil
- 14 oz unsalted diced tomatoes
- 1/2 cup shredded parmesan cheese
- Optional: fresh basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Prepare Chicken: Place the chicken thighs in a large mixing bowl. Open the jar of marinated artichokes and drizzle 2 tablespoons of the oil from the jar over the chicken to add moisture and flavor.
- Add Vegetables: Drain the excess oil from the artichoke jar and add the artichoke halves to the bowl with the chicken. Open the can of diced tomatoes, drain the excess liquid, and add the tomatoes to the bowl as well.
- Season Mixture: Add salt, garlic powder, dried oregano, and ground black pepper to the bowl. Toss everything together thoroughly to ensure the chicken and vegetables are well-coated with the seasonings.
- Arrange on Sheet Pan: Spread the chicken thighs evenly on the prepared baking sheet. Distribute the seasoned artichokes and diced tomatoes on top of and around the chicken pieces for even cooking.
- Bake Initial: Place the sheet pan in the preheated oven and bake for 20 minutes at 400°F, allowing the chicken to cook through while the vegetables roast alongside.
- Remove from Oven: Take the baking sheet out of the oven but keep the oven on for the next step.
- Add Cheese: Sprinkle the shredded parmesan cheese evenly over the chicken thighs and vegetables, then return the baking sheet to the oven to bake for an additional 5 minutes, allowing the cheese to melt and slightly brown.
- Finish and Garnish: Remove the baking sheet from the oven and garnish the dish with fresh basil ribbons if desired. Serve warm for a delicious meal.
Notes
- Using boneless skinless chicken thighs helps the meat to stay tender and cook evenly.
- Draining the excess liquid from the artichokes and diced tomatoes prevents the dish from becoming too watery.
- The optional fresh basil garnish adds a fresh, aromatic note to the finished dish.
- For a crispier top, broil for 1-2 minutes after adding the parmesan cheese, watching carefully to avoid burning.
- This recipe can be adapted by using chicken breasts, adjusting cooking times accordingly.
