Little pops of flavor from the basil, roasted tomatoes and earthy artichokes pair well with a lightly pan seared chicken. This dish is meant to be a 1 skillet/pan creation, that requires a pan that can be used in the oven and with acid (not great for cast iron). Doing so allows the vegetables to absorb some of the flavor bits from the seared chicken.
Ingredients (serves 2)
2 thin chicken breasts (or 1 butterflied chicken breast) or chicken breast tenders.
1/2 cup artichoke hearts (cooked and thawed) -If not using fresh, frozen are preferred to any canned or jarred/marinated version.
cherry tomatoes - handful
chopped basil
garlic - 1 clove minced
olive oil
Lemon juice
Spices - Salt, Black Pepper, Garlic Powder, Rosemary, Parsley
Alternatives- A splash of balsamic can radically change the dish, but taste great.
Steps
Rub the (dry) chicken with the spices above, let sit for at least 30mins (refrigerated)
Prepare a pan to sear the chicken on the stovetop, set the fire to medium-high.
When the pan is to temperature, add 2-3 tablespoons of olive oil and then immediately add the chicken on top of the oil.
Set the oven to 400 degrees
Sear for 3-5 minutes, or until browned, then flip (add more oil if needed). If the chicken is sticking to the pan, wait for it to brown more before attempting to flip.
Once flipped, add olive oil, chopped garlic, tomatoes and the artichokes to the pan and let saute for 2 minutes.
At this point the oven should be at temperature. add 2 Tbsp of water to the pan, and place the pan in the middle rack.
Bake for 7-10 minutes, or until the ingredients are browned and the chicken is cooked through.
Top with chopped basil, black pepper, and a splash of lemon juice.
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