

Sheet Pan Tomato and Artichoke Chicken
An easy, one-pan Mediterranean meal with juicy chicken, cherry tomatoes, and artichoke hearts, perfect for a weeknight dinner.
Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C) and set aside a large baking sheet.
- 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.
- 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.
- Spread the artichoke and tomato mixture around the seasoned chicken on the baking sheet, distributing evenly for even cooking.
Baking
- 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.
- Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh basil or parsley if desired, then serve warm.
Nutrition
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in a 350°F (175°C) oven or in a skillet over medium heat until warmed through.