Pan-Roasted Chicken Breasts with Artichokes and Cherry Tomatoes
Turn a dinner of roasted chicken and vegetables into a simple yet flavorful skillet standby.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
If using a kosher chicken, do not brine. If brining the chicken, do not season with salt in step 3. The artichokes will release a significant amount of water in the microwave as they defrost; be sure to drain them well before adding them to the skillet or they will not brown.
Instructions
1.
Adjust oven rack to middle position and heat oven to 450 degrees.
2.
Toss artichokes with ¼ teaspoon salt and pinch pepper in bowl. Microwave, covered, until artichokes begin to soften, 5 to 7 minutes, stirring halfway through cooking.
3.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay chicken, skin side down, in skillet and cook until well browned, 6 to 8 minutes. Flip chicken and continue to brown lightly on second side, about 3 minutes.
4.
Transfer chicken, skin side up, to baking dish and bake until thickest part of chicken registers 160 to 165 degrees, 15 to 20 minutes.
5.
While chicken bakes, drain microwaved artichokes well. Add 1 tablespoon oil to skillet and return to medium-high heat until shimmering. Add drained artichokes and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in tomatoes and capers and cook until tomatoes are lightly wilted, about 2 minutes.
6.
Transfer artichoke mixture and chicken to large serving platter. Whisk remaining 3 tablespoons oil, lemon juice, garlic, oregano, and pepper flakes together. Drizzle over chicken and vegetables before serving.
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