Looking for dinner in a pinch? You can pull this artichoke and sun-dried tomato chicken recipe together with just a few pantry staples. Served with rice or pasta, this dinner recipe becomes a nourishing meal in under an hour.
- 4 skinless, boneless chicken breast halves
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1 (14.5 ounce) can diced tomatoes with green peppers and onions
- ¼ cup sun-dried tomato pesto
- 1 (14 ounce) can artichoke hearts in water, drained and quartered
Total Time: 35 Minutes
Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Recipe Serves: 4
- Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
- Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
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