Artichoke and Sun-Dried Tomato Chicken is a flavorful and wholesome dish that combines tender chicken with the tangy taste of artichokes and the rich, slightly sweet flavor of sun-dried tomatoes. Perfect for weeknight dinners or special gatherings, this recipe brings a Mediterranean flair to your table.
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 teaspoons olive oil
- 1 (14.5 ounce) can diced tomatoes with green peppers and onions
- ¼ cup sun-dried tomato pesto
- 1 (14 ounce) can artichoke hearts in water, drained and quartered
Instructions
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Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan and set aside.
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Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes and return chicken to pan. Cover and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
