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Baked Chicken with Artichokes and Tomatoes
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Ingredients
0 of 11 gathered
Step by step
Method
4 steps
- 1
Heat the oven to 400°F. Stir the drained tomatoes with olive oil, lemon juice, garlic, oregano, salt, and black pepper in a bowl, then let the mixture sit while you prep the chicken.
- 2
Pound two chicken breasts gently to an even thickness and cut each in half. Season both sides with salt and pepper. Drain and roughly chop the artichoke hearts into bite-size pieces.
- 3
Scatter a handful of artichokes in a baking dish, lay the chicken over them, and cover with the remaining artichokes and tomato mixture. Bake uncovered for about 30 minutes, until the thickest chicken reaches 165°F.
- 4
Sprinkle the mozzarella over the top and broil on the middle rack for about 3–5 minutes, watching closely, until the cheese bubbles and picks up brown spots. Rest for 5 minutes before serving.