Save my name, email, and website in this browser for the next time I comment. As presented, it includes my changes to make the dish … Toss to coat. This first appeared in Cooking Light several years ago. Set a large stock pot of water over high heat to bring to a boil. 1 ½ pounds boneless, skinless chicken breasts and/or thighs, sliced into 1- inch strips; 3 Tablespoons unrefined, extra-virgin olive oil or avocado oil, divided; 1 pint cherry tomatoes; 5 ounces frozen artichoke hearts, defrosted and patted dry (I buy these at Trader Joe's) 2 medium zucchini, cut into ½-inch rounds Give it a stir to mix everything together Add the chicken thighs back into the pan, nestling them into the tomato mixture. In a large cast-iron skillet or black steel pan, heat the oil. Save my name, email, and website in this browser for the next time I comment. Steam for 10 minutes. Let me help you too. Arrange chicken thighs on a baking sheet and drizzle with avocado oil; Open and drain artichokes and tomatoes; Surround chicken with artichokes and diced tomatoes; Season the full sheet with salt and pepper; Place in the oven and cook for 20 minutes at … Using that as a jumping off point, I decided to add cherry tomatoes and red onions before putting the whole thing over penne pasta.  It made a quick and delicious dinner. Season the chicken all over with salt and pepper. Crock Pot Chicken Thighs with Artichokes and Sun Dried Tomatoes. Required fields are marked *. I love cherry tomatoes, so I like to add them to as many things as possible. I hope these help inspire you to make some delicious and everyday gourmet meals. Add garlic, oregano, salt and pepper. How to make Tomato Basil Artichoke Chicken (step-by-step photos): Preheat oven to 375 F. Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. To the chicken pan, add wine to deglaze. Here you will find over 1000 tried and true recipes for every possible occasion. Great call on the cherry tomatoes, that bit of sweetness and juiciness must really add extra oomph to this dish! Cook according to package directions. 17 ratings 4.0 out of 5 star rating. 6 to 8 chicken thighs 1 tablespoon all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cloves garlic (minced) 1/2 cup dry white wine 1 can (14.5 ounces) diced tomatoes 8 ounces sliced mushrooms 1 small can (about 2.25 ounces) sliced black olives (drained) 1/2 teaspoon dried leaf thyme; 2 tablespoons chopped fresh parsley With only 4 ingredients needed, this artichoke and garlic broiled chicken thighs dish takes only 25 minutes to make! Also, don't forget to check back every week for new recipes! Heat olive oil in a large skillet over medium heat. A great low-fat supper … Heat a large, nonstick skillet coated with cooking spray over high heat. I have had something similar while I had visited both Gilroy and Monterey California and I just can’t get the taste out of my mouth. To do this, skip step four so you cook the red onions and artichoke hearts before the shrimp. Add chicken thighs and cook, turning occasionally with tongs, until well … Cook for 3 minutes or until onion starts to soften. Artichoke chicken is a quick, easy, Instant Pot chicken dinner recipe. Pour the tomato mixture over top. If I could add artichoke hearts to every meal I think I would :), Thanks Cassie! Recipe by justcallmetoni. Brown the chicken in a skillet. Remove artichoke hearts from the marinade and place among the chicken … everyone will love it. Give it a stir to mix everything together, Add the chicken thighs back into the pan, nestling them into the tomato mixture. We’re not trying to cook the chicken through, only brown it! Fire roasted tomatoes were awesome in this dish , I also threw in some caponata it was outstanding ! A classic go to weeknight dinner recipe. Add garlic, cook for 1 minute. Add chicken, skin side down, and cook until until the skin is browned, about 5 minutes. Serve with a simple side and you have a gourmet dinner ready in no time. Season both sides with salt and pepper and put the chicken in the preheated oil skin side down. While I am a big fan of boneless, skinless chicken thighs in dishes like my chicken curry, I wanted something a little lighter for this dish so I went with boneless, skinless breasts and the results were delicious. var sb_instagram_js_options={"font_method":"svg","placeholder":"http:\/\/gourmetwithblakely.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png","resized_url":"http:\/\/gourmetwithblakely.com\/wp-content\/uploads\/sb-instagram-feed-images\/"}; Check out my new website, HungryForTravels.com, your guide to tasteful travels around the world! Until the skin is browned, about 4 minutes, wine, broth, sun-dried … melt tablespoons. 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