This easy one-pan meal of delicious chicken thighs with roasted artichoke hearts and sweet tomatoes is a great way to get a healthy dinner on the table.
I love any type of meal that involves great taste and minimal work. This dish is perfect for that. With the ease of only using one skillet to pull this full meal together, combined the infusion of sweet and savory flavors, this Artichoke & Tomato Chicken recipe is a big win in my house.
My favorite part of this recipe, aside from how dang good it is, would have to be the fact that I can make it using just one pan. You’ll need a heavy, deep-sided skillet that can go from stovetop to oven. My go-to choice is this stainless steel skillet from Cuisinart.
If you are a fan of complete one-pan chicken meals, check out some of my others:
Why Artichokes & Tomatoes?
The combination of artichokes and tomatoes can enhance the flavor and nutrition of dishes.
Artichokes are rich in fiber, vitamins, and minerals, while tomatoes are high in antioxidants, vitamin C, and lycopene. They also complement each other well in terms of taste and texture, as you’ll see in this chicken thighs recipe.
With this recipe, you’ll not only get the health benefits of artichokes and tomatoes, but also a delicious and satisfying meal.
More amazing recipes with artichokes and tomatoes include:
Artichoke and Tomato Chicken Thighs
2 lbs boneless, skinless chicken thighs
2 14 oz cans of artichoke hearts (quartered)
1 pint grape tomatoes (halved)
1 cup chicken broth
2 tbsp olive oil
2 cloves garlic (minced)
2 tbsp Gourmet Collections® Roast Vegetables & Fries Seasoning
salt & pepper (to taste)
The Seasoning Blend
If you have followed my food blog since the beginning, you will know how much I admire the Gourmet Collection seasoning blends. If you aren’t familiar with them, they have several different varieties and each one is better than the next.
My absolute favorite one is the Roast Vegetable and Fries blend. I use it on many of my veggies, as well as chicken and pork. It is really outstanding!
If you don’t have any on hand, you can make your own similar blend by combining:
1/4 tsp. garlic salt
1/4 tsp. cumin
1 tsp. paprika
1/4 tsp. oregano
1/4 tsp. celery seed
How to Make the Recipe
Preheat the oven to 400°F.
Make sure your grape tomatoes are washed and cut in half lengthwise. You’ll also want to have the cans of artichoke hearts drained and cut into quarters.
Season both sides of your chicken thighs with salt & pepper, to taste.
You’ll need a large, deep skillet that is oven-safe. Place it over medium-high heat and add the olive oil to the pan. when the oil is heated, add your minced garlic to the skillet.
Add the chicken thighs to your skillet with the top-side down. Braise the chicken for 5 minutes. Flip the chicken over and braise for another 5 minutes. During this time, add in your artichokes hearts, tomatoes, and the chicken stock. Add in the seasoning blend and salt & pepper, to taste.
Once the chicken thighs have been braised and the artichoke hearts, tomatoes, and broth have been added, it is time to roast in the oven.
Carefully place your pan in the oven. Do not cover. Roast for 35 minutes or until the chicken is cooked through completely.
Cool Bean Cooking Tip: Baste the chicken with the pan juices halway through cook time. This will help to keep the chicken moist and flavorful.
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F before you take it out of the oven.
Let the chicken thighs rest for a few minutes before serving.
If you are a fan of hearty and healthy meals, then you will love this recipe which is a combination of savory and juicy chicken thighs with the distinct flavors of artichoke and tomato, making it a perfect dish to impress your family or guests.
Did you give this one-pan chicken dinner a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
Artichoke Tomato Chicken Thighs
- 2 lbs boneless, skinless chicken thighs
- 2 14 oz canned artichoke hearts drained, quartered
- 1 pint grape tomatoes halved
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp Gourmet Collections® Roast Vegetables & Fries Seasoning
- salt & pepper to taste
- Preheat oven to 400℉.
- Heat skillet over medium-high heat; add olive oil. Add the garlic to the skillet.
- Season both sides of chicken with salt & pepper, to taste.
- Add chicken to skillet, top-side down; braise for 5 minutes. Flip chicken over; braise for another 5 minutes. During this time, add artichokes, tomatoes, and chicken stock. Add in seasoning blend; salt & pepper, to taste.
- Place skillet in oven, uncovered, to cook for 35 minutes or until chicken is cooked through and the outside is crispy.
- Remove from oven, and serve.