Chicken stewed with artichokes and tomatoes
0
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This stovetop dinner is simple enough to prepare on a weeknight yet delicious enough to serve to guests for a special occasion. The canned tomatoes help yield a wonderful sauce while the garlic-parsley garnish gives the finished dish a gourmet look. For the best flavor, choose tomatoes seasoned with Italian herbs. Serve over spiralized zucchini noodles or mashed cauliflower to capture every bite of the tangy tomato-artichoke mixture. For variation, try this recipe with boneless, skinless chicken thighs or boneless pork chops. You’ll only need about 1 lemon for the dish since 1 lemon usually provides around 2 to 3 teaspoons of grated zest.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s), four 4-oz pieces, cut in half
Onion
1 medium, sliced
Canned crushed tomatoes
3 cup(s), with Italian herbs
Canned artichoke hearts, drained
28 oz, drained and quartered
Garlic
2 clove(s), minced
Lemon zest
2 tsp
Fresh parsley
1 Tbsp, chopped
Instructions
1
Heat a large, nonstick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer for 25 minutes.
2
Stir together garlic, zest and parsley for topping.
3
Sprinkle each piece of chicken with some garlic topping and serve.
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