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Artichoke and Sun-Dried Tomato Chicken
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Succulent chicken seared and simmered with artichoke hearts, tomatoes, and sun-dried tomato pesto for a sophisticated dish.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1 (14.5 ounce) can diced tomatoes with green peppers and onions
  • 0.25 cup sun-dried tomato pesto
  • 1 (14 ounce) can artichoke hearts in water, drained and quartered
Instructions:
  • Season the chicken breasts on both sides with a generous amount of salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken to the hot skillet and cook until both sides are golden brown. Transfer the cooked chicken to a plate and keep aside.
  • In a skillet, quickly cook the tomatoes for 1 minute, making sure to stir constantly and scrape up any flavorful brown bits. Add in the pesto and artichokes, then place the chicken back in the pan. Cover it, lower the heat to medium, and let it simmer for 5 to 10 minutes until the chicken is fully cooked.

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