Cookbook Meals

Simple Easy Recipes with Step-by-Step Photos

  • Home
  • About Me
  • Recipes
    • Appetizer
    • Breakfast
    • Dessert
    • Entrée
      • Beef
      • Chicken
      • Pasta
      • Pork
      • Sausage
      • Seafood
        • Cod
        • Scallops
        • Shrimp
        • Tilapia
      • Turkey
      • Vegetarian
    • Salad
    • Side Dish
      • Broccoli
      • Broccoli Rabe
      • Brussels Sprouts
      • Cabbage
      • Cauliflower
      • Green Beans
      • Peppers
      • Potatoes
      • Spinach
      • Squash
      • Tomatoes
      • Zucchini
    • Slow Cooker
    • Soup
  • Holidays
    • Halloween
    • Thanksgiving
    • Christmas
    • Super Bowl
    • Valentine’s Day
    • Saint Patrick’s Day
    • Easter
    • Fourth of July
  • Work With Me
  • FAQs
  • Products I Love
  • My Store

Baked Chicken with Tomatoes and Artichokes

November 15, 2012 by Katie Leave a Comment

I love using the oven when it’s chilly outside.  Not only does it warm up the house, but it also fills it with tempting aromas.  This baked chicken dish did both of those things perfectly.  I loved everything in my version of this Pinterest-inspired dish.  The tomatoes and artichokes paired perfectly with the chicken.  And the cheesy-goodness on top was the perfect finish!

Start by preheating your oven to 350…

  • Cut up 8 roma tomatoes.

  • Place the tomatoes in a large mixing bowl.

  • Slice up 4 cloves of garlic.

  • Add the garlic to the tomatoes.

  • Quarter 1 can of artichokes.

  • Put the artichokes in the bowl.

  • Add some EVOO to the veggies.  (I just eyeballed it.  I’d say I used 2 or 3 tablespoons.)

  • Season everything with some s&p.

  • Add 1 teaspoon of sugar.

  • Add 2 tablespoons flour.

  • Stir to combine everything.

  • Season 1 package of chicken breasts with s&p.

  • Cut the chicken up into bite-sized chunks and add to the veggies.

  • Stir once more.

  • Pour the chicken and vegetables into a baking dish.

  • Bake until the chicken is cooked through, about 30 minutes.

  • Remove from the oven and top with shredded Italian cheese (or just plain mozzarella).

  • Place back in the oven and bake until the cheese is melted, about 5-10 minutes.

Remove from the oven and serve immediately, while the cheese is still ooey-gooey!  I made come crescent rolls to dip in the sauce.

Top the chicken with some fresh basil and you’re good to go!  Enjoy!

Filed Under: Chicken, Entrée Tagged With: artichokes, chicken, dinner, tomato

« Turkey Sausage Lasagna
My Thanksgiving Menu! »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Blog Search

Categories

  • Appetizer
  • Breakfast
  • Dessert
  • Entrée
    • Beef
    • Chicken
    • Pasta
    • Pork
    • Sausage
    • Seafood
      • Cod
      • Scallops
      • Shrimp
      • Tilapia
    • Turkey
    • Vegetarian
  • Products I Love
  • Salad
  • Sandwich
  • Side Dish
    • Broccoli
    • Broccoli Rabe
    • Brussels Sprouts
    • Cabbage
    • Cauliflower
    • Green Beans
    • Peppers
    • Potatoes
    • Spinach
    • Squash
    • Tomatoes
    • Zucchini
  • Slow Cooker
  • Soup
  • Uncategorized

Archives

Recent Comments

  • My Thanksgiving Menu on Roasted Brussels Sprouts
  • Harold Burton on Slow Cooker Turkey & Lentil Chili
  • Deb on Fried Cabbage
  • Josie on Fried Cabbage
  • Tempting Veggie Tots that Made Cauliflower a Welcomed Visitor - TraveLangs on Cauliflower Tots

Copyright © 2023 · Tasteful theme by Restored 316