This recipe had me at the word ‘Italian’. I love Italian food, especially one pot, bang it out 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! Now my only question is…are artichoke hearts Italian? I thought they were Greek? Somebody set me straight on this please!
Some helpful hints:
- 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. It’s still yummy, just soupy yummy!
Because I loved this easy recipe so much, I whipped up a Mexican Chicken Bake that I hope you will try!
Italian Chicken
A one pan easy dinner with big flavor!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Ingredients
- 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
Instructions
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Preheat oven to 375 degrees.
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Coat a 9 x 9 baking dish with non stick spray.
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In mixing bowl, combine artichokes, tomatoes, garlic, flour, italian seasoning, salt and pepper.
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Pour into prepared pan.
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Nestle chicken into mixture.
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Brush chicken with 2 tablespoons olive oil.
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Bake for 40 minutes or until chicken is completely cooked through.
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Top with cheese and bake an additional 5 minutes.
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Garnish with fresh basil if desired.
Looks scrumptious. Can’t wait to try it. thanks
Italian Chicken (bone in or out will work – just adjust cooking time)
How do you adjust?
Hi 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!
Hi Sheri, I’d cook for an additional 15 minutes, checking the temp to be sure the chicken is cooked to 165 degrees.
Excellent recipe siince I am both Italian and Greek I cam assure you both Italians and Greeks
cook and make dips from artichokes…..