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Top with freshly chopped basil or parsley if desired.
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Chicken Artichoke Tomato Bake
Nothing radiates warm weather + sunny vibes more than a bright red big juicy beautiful fresh-from-the-garden tomato.
This dish is SO SIMPLE yet packed with fresh summer flavor. Often the simplest things are the very best things. Wouldn’t you agree?
Get ready to bask in the warm, sunny flavors of summer with this mouthwatering Chicken Artichoke Tomato Bake! 🌞 This dish is a masterclass in simplicity, allowing the fresh, vibrant ingredients to shine.
And who doesn’t love a recipe that’s easy to make and packed with flavor?
Imagine tender chicken, juicy vine-ripened tomatoes, and briney artichoke hearts, all perfectly balanced and baked to perfection.
It’s like a taste of summer on a plate! And the best part? It’s incredibly easy to make, so you can focus on enjoying the sunshine and good company.
So, let’s dive into this recipe and make some unforgettable memories around the dinner table. Your taste buds (and your loved ones) will thank you!
🧀Cheese please:
Instead of buying pre-shredded mozzarella cheese, I like to find a block of grass-fed cheese or something made locally ON SALE and shred or grate it myself….or better yet enlist one of the kids for this duty.
Many pre-grated varieties are coated in strange additives (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
🔨I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely.
Here’s how:
Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.
This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those very thick center parts cooked through.
Summertime Side Dish Serving Suggestions:
6 servings
Ingredients:
- 1-1/2 lbs boneless skinless chicken breasts, pounded to an even thickness
- sea salt and ground pepper, to taste
- 1 Tbsp Italian seasoning
- 2 Tbsps avocado oil or olive oil
- 4 large and juicy ripe garden tomatoes, diced
- 8 fresh garlic cloves, minced
- 2 Tbsps high-quality balsamic vinegar
- 2 x 14 oz jars artichoke hearts, drained and roughly chopped
- 1 cup freshly shredded mozzarella
- fresh chopped basil or parsley to garnish
Instructions:
Preheat your oven to 400 degrees f.
Pound the chicken breast to an even thickness and rub lightly with sea salt, pepper, Italian seasoning, and your oil.
In a medium bowl combine your fresh diced tomatoes, minced garlic, balsamic and chopped artichoke hearts. Season lightly with sea salt and pepper.
Spread half of the artichoke-tomato mixture in a large baking dish.
Add your chicken in a single layer, then top with the remaining artichoke-tomato mixture.
Top with freshly shredded mozzarella.
Bake for 35-40 minutes, or until the chicken is cooked through.
Top with freshly chopped basil or parsley if desired.
Enjoy!
❤️Rachel
Ingredients
- 1-1/2 lbs boneless skinless chicken breasts, pounded to an even thickness
- sea salt and ground pepper, to taste
- 1 Tbsp Italian seasoning
- 2 Tbsps avocado oil or olive oil
- 4 large and juicy ripe garden tomatoes, diced
- 8 fresh garlic cloves, minced
- 2 Tbsps high-quality balsamic vinegar
- 2 x 14 oz jars artichoke hearts, drained and roughly chopped
- 1 cup freshly shredded mozzarella
- fresh chopped basil or parsley to garnish
Instructions
- Preheat your oven to 400 degrees f.
- Pound the chicken breast to an even thickness and rub lightly with sea salt, pepper, Italian seasoning, and your oil.
- In a medium bowl combine your fresh diced tomatoes, minced garlic, balsamic and chopped artichoke hearts. Season lightly with sea salt and pepper.
- Spread half of the artichoke-tomato mixture in a large baking dish. Add your chicken in a single layer, then top with the remaining artichoke-tomato mixture.
- Top with freshly shredded mozzarella.
- Bake for 35-40 minutes, or until the chicken is cooked through.
- Top with freshly chopped basil or parsley if desired.
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