This Sheet Pan Tomato and Artichoke Chicken is an easy, one-pan meal that’s bursting with Mediterranean flavors. Juicy chicken breasts are surrounded by sweet cherry tomatoes, tangy artichoke hearts, and garlic, all seasoned with oregano, basil, and a splash of lemon. It’s a perfect weeknight dinner that’s both delicious and nutritious, with minimal cleanup!
Why You’ll Love This Recipe
- Simple preparation: Everything goes on one pan for easy prep and cleanup.
- Healthy ingredients: Lean chicken, vibrant veggies, and heart-healthy olive oil make this a nutritious choice.
- Bright, fresh flavors: The lemon juice and herbs give this dish a wonderful Mediterranean taste.
- Versatile: Pairs well with grains like rice or quinoa, or a fresh green salad.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh basil or parsley, for garnish (optional)
Essential Tools
- Large baking sheet
- Mixing bowl
- Tongs or a spatula for mixing
- Meat thermometer (optional, for accuracy)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and set aside a large baking sheet.
Step 2: Prepare the Chicken
Place the chicken breasts on the baking sheet. Drizzle with olive oil, then season with salt, pepper, oregano, and basil. Use your hands or a brush to rub the seasonings into the chicken, coating each breast well.
Step 3: Add the Vegetables
In a mixing bowl, combine the drained artichoke hearts, halved cherry tomatoes, and minced garlic. Drizzle with a little more olive oil and add the juice of one lemon. Toss everything together until well coated.
Step 4: Arrange on Sheet Pan
Spread the artichoke and tomato mixture around the seasoned chicken on the baking sheet, distributing evenly for even cooking.
Step 5: Bake
Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (75°C) and the vegetables are tender.
Step 6: Serve
Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh basil or parsley if desired, then serve warm.
Serving Suggestions
This flavorful dish pairs well with various sides:
- Rice or quinoa: Great for soaking up the juices from the chicken and vegetables.
- Pasta: Toss with a little olive oil, garlic, and Parmesan for an Italian-inspired side.
- Fresh green salad: A light salad with vinaigrette complements the richness of the chicken and vegetables.
Tips for Perfect Sheet Pan Chicken
- Check for doneness: Use a meat thermometer to ensure the chicken is fully cooked (165°F or 75°C).
- Space out the veggies: Spread the tomatoes and artichokes evenly for better roasting and flavor.
- Adjust seasonings to taste: You can add extra garlic, oregano, or basil for a more robust flavor, or include crushed red pepper flakes for a little heat.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Reheat in a 350°F (175°C) oven or in a skillet over medium heat until warmed through.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well in this recipe and may be juicier. Adjust the baking time as thighs may cook faster.
Can I use fresh artichokes instead of canned?
Yes, but make sure they’re cooked and quartered before adding to the sheet pan. Marinated artichokes also add great flavor.
What other vegetables can I add?
Zucchini, bell peppers, or red onions would be delicious additions to this dish. Just cut them into similar-sized pieces for even cooking.
Wrapping Up: A Flavorful, Easy Dinner for Any Night of the Week
This Sheet Pan Tomato and Artichoke Chicken is a beautiful, vibrant dish that brings Mediterranean flavors to your kitchen with minimal effort. Perfect for busy nights or when you’re looking for a healthy, satisfying meal, it’s sure to become a go-to in your rotation!
More Delicious One-Pan Dinners to Try
- Sheet Pan Lemon Garlic Salmon: With roasted asparagus and potatoes.
- Italian Sausage and Veggie Bake: Colorful vegetables and juicy sausage for a cozy dinner.
- One-Pan Balsamic Chicken and Veggies: Tangy balsamic glaze with tender veggies and chicken.
Made This Recipe?
We’d love to hear how it turned out! Share your experience in the comments below and pin this recipe for future cooking inspiration. 🍋
Sheet Pan Tomato and Artichoke Chicken: A Simple, Flavorful Dinner
This Sheet Pan Tomato and Artichoke Chicken is an easy, one-pan meal that’s bursting with Mediterranean flavors. Juicy chicken breasts are surrounded by sweet cherry tomatoes, tangy artichoke hearts, and garlic, all seasoned with oregano, basil, and a splash of lemon. It’s a perfect weeknight dinner that’s both delicious and nutritious, with minimal cleanup!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh basil or parsley, for garnish (optional)
Essential Tools
- Large baking sheet
- Mixing bowl
- Tongs or a spatula for mixing
- Meat thermometer (optional, for accuracy)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and set aside a large baking sheet.
Step 2: Prepare the Chicken
Place the chicken breasts on the baking sheet. Drizzle with olive oil, then season with salt, pepper, oregano, and basil. Use your hands or a brush to rub the seasonings into the chicken, coating each breast well.
Step 3: Add the Vegetables
In a mixing bowl, combine the drained artichoke hearts, halved cherry tomatoes, and minced garlic. Drizzle with a little more olive oil and add the juice of one lemon. Toss everything together until well coated.
Step 4: Arrange on Sheet Pan
Spread the artichoke and tomato mixture around the seasoned chicken on the baking sheet, distributing evenly for even cooking.
Step 5: Bake
Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (75°C) and the vegetables are tender.
Step 6: Serve
Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh basil or parsley if desired, then serve warm.
