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.