This recipe had me at the word ‘Italian’. I love Italian food, especially easy after work Italian food! The ingredients are simple. A jar or can of artichoke hearts and a can of diced tomatoes. Some garlic, a pinch of basil. Nestle some chicken on top and pop it in the oven!
Hot out of the oven and ready to be served!
I’m on an artichoke kick lately- I had a leftover can from my One Pan Lemon Chicken with Artichokes. Now my only question is…are artichoke hearts Italian? I thought they were Greek? Somebody set me straight on this please. Either way- this is a delicious and EASY dish that your family will love, and thats what matters.
You can combine all the ingredients in a bowl or even right in the casserole dish!
Adding Italian spice to tomato & artichoke mixture.
After combining your artichokes, tomatoes and seasoning, simply top with the uncooked chicken and a sprinkle of herbs, salt and pepper.
Ready to pop in the oven!
Off to the oven it goes! Top with a sprinkle of parmesan cheese and dinner is done! Doesn’t get much easier than this guys!
Grating parmesan onto chicken, then eating time.
Some helpful hints for this flavorful, easy dish:
- I used chicken thighs but breasts will work just great.
- The first time I made this, I used marinated artichokes, the second I used canned. You can go either way but I like the extra zing of the marinated artichokes.
- Drain the artichokes and tomatoes really well. Too much liquid and the artichoke tomato mixture can get soupy. I used a metal mesh strainer but it does add to the cleanup, so your choice.
Besides being fabulously easy- I love me a good one pot meal, so much flavor in one pot! Check out this Mexican Chicken Bake while you’re at it. Delish!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
A simple easy combination of artichokes, tomatoes and herbs. Topped with chicken and right in the oven it goes!
- 6 chicken thighs or breasts (I used thighs If using bone-, increase cook time by 15 minutes)
- 1 8 oz jar marinated artichoke hearts - drained well
- 1 14.5 oz can roasted tomatoes - drained well
- 3 cloves garlic - chopped
- 2 tablespoons flour
- 2 teaspoons italian seasoning
- 2 tablespoons olive oil to brush on top of chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated mozzarella or parmesean
- Preheat oven to 375 degrees.
- Coat a 9 x 9 baking dish with non stick spray.
- In mixing bowl, combine artichokes, tomatoes, garlic, flour, italian seasoning, salt and pepper.
- Pour into prepared pan.
- Nestle chicken into mixture.
- Brush chicken with 2 tablespoons olive oil.
- Bake for 40 minutes or until chicken is completely cooked through.
- Top with cheese and bake an additional 5 minutes.
- Garnish with fresh basil if desired.
Valorie says
May 19, 2019 at 6:16 pmCan I subtitute peeled tomatoes for the roasted tomatoes? I made this before and my family loves it. But I just realized I don’t have roasted tomatoes will it still work?
LaughingSpatula.com says
May 19, 2019 at 6:34 pmSince the canned tomatoes are drained and you don’t need the liquid, whole peeled or unpeeled and diced would work great!
Bruce S Allen says
February 14, 2019 at 8:52 amI have made this several times and will do again tomorrow at family ski vacation in White Mountains. With pasta and garlic bread. I gotta get into your other one pan recipes.
Bruce
LaughingSpatula.com says
February 14, 2019 at 10:39 amOh we have tons of them Bruce! You can browse them all right HERE https://laughingspatula.com/category/one-pot/
My new fave is the French Onion Chicken. Thank you for the nice note! Kathi
Bruce S Allen says
February 14, 2019 at 12:12 pmOh, and I add canned mushrooms to the Italian Chicken recipe
Melissa says
June 18, 2018 at 1:36 pmAny suggestions for a side dish?
Kathi @ LaughingSpatula.com says
June 18, 2018 at 2:59 pmHi Melissa! We keep it pretty simple around here. I’d suggest rice and steamed broccoli.
Cassandra Moss says
May 16, 2018 at 8:46 amThis recipe will be my lifetime menu!!!
Today have brought some for lunch today!!
Cassandra Moss says
May 16, 2018 at 8:41 amHello have tried this last night and it was delicious!~05/15/2018
Carolyn says
April 2, 2018 at 5:52 pmI need to serve eight. I’m thinking of doubling the recipe and putting it in a 9 x 12 glass casserole dish. What do you think? Maybe serve with an Italian green salad and some crusty garlic bread…what do you typically serve this with? Thanks for all the recipes and inspirations.
Rachel says
April 3, 2018 at 10:47 amI think that would be great! We have a cheese stuffed garlic bread that would be devine with it! Hope you enjoy. https://laughingspatula.com/cheesy-stuffed-garlic-french-bread/
Roseanne says
February 7, 2018 at 4:04 pmThis recipe was the best ever will make it again real tasty.
Sheri Lehr says
September 30, 2015 at 11:41 amItalian Chicken (bone in or out will work – just adjust cooking time)
How do you adjust?
Kathi Kirk says
September 30, 2015 at 3:01 pmHi Sheri – Cook an additional 15 minutes or so until the meat reaches 165 degrees internally. The artichoke-tomato mixture should be plenty moist enough to withstand the extra cooking time. Cover with foil if it looks like it is drying out. Hope that helps!
Kathi Kirk says
October 4, 2015 at 4:52 pmHi Sheri, I’d cook for an additional 15 minutes, checking the temp to be sure the chicken is cooked to 165 degrees.
vedora says
September 24, 2013 at 11:58 pmLooks scrumptious. Can’t wait to try it. thanks