Quick Double Tomato Chicken with Artichoke Hearts and Olives
Elevate your weeknight dinner routine with this Quick Double Tomato Chicken with Artichoke Hearts and Olives—a Mediterranean-inspired masterpiece that’s as vibrant as it is flavorful. Tender chicken breasts are seared to golden perfection and then simmered in a bold, aromatic sauce featuring sun-dried tomatoes and fresh cherry tomatoes, delivering a delightful burst of tangy-sweet intensity. The dish is brought to life with the briny richness of kalamata olives, the tender heartiness of artichoke hearts, and a fragrant hint of oregano. Finished with a bright splash of lemon juice and garnished with fresh parsley, this one-pan wonder is ready in just 40 minutes and pairs beautifully with rice, quinoa, or crusty bread. Perfect for busy evenings, this wholesome, flavor-packed recipe will transport your taste buds straight to the Mediterranean coast!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 0.5 cup sun-dried tomatoes, julienned
- 1.5 cups cherry tomatoes, halved
- 1 cup chicken broth
- 1 can artichoke hearts, quartered (canned or jarred, drained)
- 0.5 cup kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts evenly with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Stir in sun-dried tomatoes and cherry tomatoes. Cook for 3-4 minutes, allowing the tomatoes to soften slightly.
Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the skillet for added flavor.
Add the artichoke hearts, kalamata olives, and dried oregano. Stir well and let the mixture simmer for 5 minutes to combine the flavors.
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 5 minutes to reheat the chicken and meld the flavors.
Remove the skillet from heat and drizzle lemon juice over the dish. Sprinkle freshly chopped parsley on top for garnish.
Serve hot with your choice of side, such as rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.9 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1369 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
