Artichoke and Sun-Dried Tomato Chicken Recipe
This elegant and straightforward recipe features chicken browned and then simmered with artichoke hearts, diced tomatoes, and sun-dried tomato pesto for a flavorful dish.
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Yield: 4 servings
Ingredients:
- 4 skinless, boneless chicken breast halves
- Salt and pepper, to taste
- 2 teaspoons olive oil
- 1 can (14.5 ounces) diced tomatoes with green peppers and onions
- ¼ cup sun-dried tomato pesto
- 1 can (14 ounces) artichoke hearts in water, drained and quartered
Instructions:
- Season the chicken breasts with salt and pepper on both sides. In a large skillet over medium-high heat, heat the olive oil. Add the chicken to the skillet and cook, turning once, until each side is browned. Remove the chicken from the skillet and set aside.
- Add the diced tomatoes to the skillet. Cook for 1 minute, stirring constantly and scraping up any brown bits from the bottom of the pan. Stir in the sun-dried tomato pesto and artichoke hearts, then return the chicken to the skillet.
- Cover and reduce the heat to medium. Simmer for 5 to 10 minutes, or until the chicken is fully cooked through.
Nutrition Facts (per serving):
- Calories: 228
- Total Fat: 7g (Saturated Fat: 1g)
- Cholesterol: 68mg
- Sodium: 866mg
- Total Carbohydrates: 11g (Dietary Fiber: 3g, Total Sugars: 0g)
- Protein: 31g
- Vitamin C: 15mg
- Calcium: 33mg
- Iron: 1mg
- Potassium: 410mg