One Pan Lemon Artichoke Chicken

Name: One Pan Lemon Artichoke Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tbsp olive oil; 2 chicken breasts (boneless and skinless, ~1 pound); 1 14 oz can artichoke hearts (whole, quartered, or halved; canned in water and drained); 2 cups cherry tomatoes (washed); 1/4 cup olive oil; 1 lemon (juiced); 3 cloves garlic (minced or crushed); 1 tbsp fresh oregano (chopped, sub 2 tsp dried)

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 2

lemon artichoke chicken

Ingredients

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2 tbsp olive oil2 chicken breasts (boneless and skinless, ~1 pound)1 14 oz can artichoke hearts (whole, quartered, or halved; canned in water and drained)2 cups cherry tomatoes (washed)1/4 cup olive oil1 lemon (juiced)3 cloves garlic (minced or crushed)1 tbsp fresh oregano (chopped, sub 2 tsp dried)

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Instructions

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Step 1

Heat the two tbsp olive oil in a 12-inch skillet (nonstick, or cast iron only if it's well-seasoned and can withstand acidic foods) over medium-high heat. Cook the chicken breasts on one side for 5-6 minutes before flipping.

Step 2

While the chicken is cooking, whisk together the olive oil, lemon juice, garlic, and oregano.

Step 3

Add the lemon sauce, drained artichoke hearts, and cherry tomatoes to the skillet. Flip the chicken over and let everything cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Season with salt and pepper to taste.

Step 4

If you want to get your vegetables more tender/browned, lower heat to a simmer and cook for a few more minutes. Remove from heat, serve, and enjoy!