Ya’ll know I’m a fan of easy, simple dinners. We got back from Roatan late Saturday night and I have never been happier to sleep in my own bed. It was amazing and I was exhausted.

By Sunday I was feeling better from a week’s worth of cooking that wasn’t my own, but after going to check out a wedding venue and grocery shopping, I was not feeling my usual Sunday meal prep. I recently had a salad with artichokes and grape tomatoes, so I was dying to turn that into some sort of dinner.

This tomato & artichoke chicken dinner has only 5 ingredients and took about 2 minutes to assemble and throw in the oven. Plus, you can cook the entire thing in a cast iron pan!

This dinner was only 5 ingredients and took about 2 minutes to assemble and throw in the oven. Plus, you can cook the entire thing in a cast iron pan; I love not having to clean up multiple pots and pans! It was awesome, and now I have leftovers. I’m telling’ ya people, make enough for leftovers!

Ingredients:

  • 1 lb chicken thighs
  • 1 8 oz jar arthicoke hearts
  • 1 cup cherry tomatoes
  • 2 tbsp butter
  • 2 cloves garlic

Directions:

  1. Preheat oven to 375.
  2. Add all ingredients except garlic to the pan.
  3. Cook for 30 minutes, or until chicken is cooked through.
  4. Add garlic at the end so it doesn’t burn.

13 Comments

  1. I’m confused…you just threw raw garlic on top after it baked?

    • dani stout Reply

      I do. The chicken and pan are still so hot that it lightly cooks. I also love garlic, but hate overlycooked garlic so I like to do it this way. You don’t have to.

  2. Pingback: Baked Artichoke & Tomato Chicken | One Day, I'll Move Out.

  3. There seems to be an error on the page, it isn’t showing the actual ingredients or recipe… Help! 🙂

    • dani stout Reply

      Apparently it disappeared! I added it back. Here ya go:

      Ingredients:

      1 lb chicken thighs
      1 8 oz jar arthicoke hearts
      1 cup cherry tomatoes
      2 tbsp butter
      2 cloves garlic
      Directions:

      Preheat oven to 375.
      Add all ingredients except garlic to the pan.
      Cook for 30 minutes, or until chicken is cooked through.
      Add garlic at the end so it doesn’t burn.

  4. What’s the green herb shown in the picture? Is not on the ingredient list. Thanks!

  5. I don’t have a cast iron pan? Do you think it would cook the same in a glass pyrex dish?

  6. I’ve made this tasty dish twice in two weeks! My family eats it with gusto!! I used chopped tomatoes since I didn’t have cherry tomatoes and I added more than a cup, probably double that. And the parsley definitely gives it an added dimension. Yum yum!! Thank you for this simple yet delicious recipe.

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