Sheet Pan Tomato And Artichoke Chicken

Okay, so I made this super easy dinner the other night. It’s called Sheet Pan Tomato and Artichoke Chicken. And wow—it looked fancy but took no time.

The chicken turns out so juicy. The tomatoes get all soft and sweet. And the artichokes? They make it feel kinda special.

It all cooks on one pan. No mess, no stress. Just toss it in and let the oven do the work.

Stick around, I’ll show you how I make it. It’s fast, fresh, and full of flavor. You’re gonna love how easy this is!

Why You’ll Love This Recipe

• Easy to Make: This is a no-fuss, one-pan recipe that requires minimal prep. Simply toss the ingredients on a sheet pan and let the oven do the work.
• Flavor-Packed: The combination of roasted tomatoes, marinated artichokes, and perfectly seasoned chicken creates a symphony of flavors that are both fresh and satisfying.
• Great for Meal Prep: Make a batch ahead of time for easy lunches or dinners throughout the week.
• Healthy and Hearty: This recipe is packed with lean protein from the chicken, fiber from the artichokes, and vitamins from the tomatoes, making it both nutritious and filling.
• Kid-Friendly: Even picky eaters will love the juicy chicken and tasty artichokes, making this a family-friendly dish.

Required Kitchen Tools

Before you get started, gather the following tools:

• Sheet Pan: A large, rimmed sheet pan is perfect for this recipe as it allows enough space for everything to cook evenly.
• Parchment Paper: While optional, parchment paper helps prevent sticking and makes cleanup a breeze.
• Mixing Bowl: For preparing the chicken marinade.
• Measuring Spoons: To get the right amounts of garlic powder, oregano, and other spices.
• Tongs or Spatula: To turn the chicken and vegetables halfway through cooking.

Ingredients

Here’s what you’ll need for this flavorful dish (exact measurements are in the recipe card below):

• Boneless, Skinless Chicken Thighs: The chicken thighs provide a juicy, tender texture that pairs perfectly with the roasted vegetables.
• Salt: Essential for seasoning the chicken and enhancing the natural flavors of the ingredients.
• Garlic Powder: Adds a savory, aromatic depth to the dish.
• Dried Oregano: A classic herb that complements the chicken and artichokes.
• Ground Black Pepper: Adds a mild heat and balances the flavors.
• Roasted and Marinated Artichoke Halves (packed in oil): These tender, marinated artichokes bring a tangy, umami flavor that’s irresistible.
• Unsalted Diced Tomatoes: The tomatoes provide a juicy base that blends beautifully with the chicken and artichokes, roasting perfectly on the sheet pan.
• Shredded Parmesan Cheese: A sprinkle of parmesan on top adds a rich, nutty finish to the dish.

Variations for Sheet Pan Tomato and Artichoke Chicken

While this recipe is already delicious, you can switch things up to suit your preferences:

• Add Fresh Herbs: Mix in fresh basil or parsley after cooking for an extra burst of freshness.
• Swap Chicken Thighs for Breasts: If you prefer chicken breasts, feel free to swap them. Just be sure to adjust the cooking time, as breasts can dry out faster than thighs.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
• Try Different Vegetables: If you’re not a fan of artichokes, substitute with roasted bell peppers, zucchini, or olives for a Mediterranean-inspired dish.
• Cheese Options: Instead of parmesan, try feta or mozzarella for a different cheese profile.

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 400°F (200°C). This will ensure the chicken and vegetables cook evenly and get a nice golden-brown finish.

2. Prepare the Chicken

Place the boneless, skinless chicken thighs in a mixing bowl. Drizzle with a little olive oil and season generously with salt, garlic powder, dried oregano, and black pepper. Toss the chicken to coat it evenly with the seasoning. Let it marinate for about 10-15 minutes for the flavors to meld.

3. Arrange the Vegetables on the Sheet Pan

On a large sheet pan, spread out the roasted and marinated artichoke halves, ensuring they are evenly spaced. Add the unsalted diced tomatoes, spreading them across the pan to create a flavorful base. If using any additional vegetables, add them now, ensuring everything is laid out in a single layer.

4. Add the Chicken to the Sheet Pan

Place the seasoned chicken thighs on top of the vegetables, spacing them out so they cook evenly. You can drizzle a little more olive oil on top of the chicken if desired, or even sprinkle some extra dried oregano for an added herby flavor.

Step-by-Step Instructions (Continued)

5. Roast in the Oven

Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. The tomatoes will start to break down, creating a juicy sauce that coats the chicken and artichokes. Keep an eye on the chicken during the last few minutes of cooking to ensure it doesn’t overcook.

6. Add Parmesan Cheese

Once the chicken and vegetables are cooked through, sprinkle the shredded parmesan cheese over the chicken and artichokes. Return the sheet pan to the oven for an additional 5 minutes to melt the cheese and give it a golden, bubbly finish.

7. Rest the Chicken

After removing the sheet pan from the oven, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute within the chicken, ensuring each bite is moist and flavorful.

How to Serve Sheet Pan Tomato and Artichoke Chicken

This dish is incredibly versatile and can be served in a variety of ways:

• With Rice or Quinoa: Serve the chicken and vegetables over a bed of fluffy rice or quinoa to soak up the delicious juices.
• In a Wrap: Use whole wheat wraps or pita bread to make a quick and tasty chicken wrap, adding a dollop of tzatziki or hummus for extra flavor.
• With Roasted Potatoes: Pair it with crispy roasted potatoes for a heartier meal.
• On a Salad: For a lighter option, serve the chicken and vegetables on top of a green salad, drizzling with a balsamic glaze or olive oil and lemon dressing.
• With Pasta: Toss the roasted chicken and vegetables with your favorite pasta for a Mediterranean-inspired meal.

Storing Sheet Pan Tomato and Artichoke Chicken

This dish keeps well for a few days and makes for excellent leftovers:

• In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a skillet over low heat to avoid drying out the chicken.
• In the Freezer: If you’d like to freeze the dish, allow it to cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in the oven until warmed through.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	400 kcal
Protein	35g
Carbohydrates	15g
Fat	25g
Fiber	6g
Sugar	4g
Sodium	600mg
Vitamin A	15%
Vitamin C	25%
Calcium	15%

(Note: The above values are estimates and will vary depending on the exact ingredients used.)

Serving Suggestions for Sheet Pan Tomato and Artichoke Chicken

Once the Sheet Pan Tomato and Artichoke Chicken is out of the oven and the parmesan is melted to golden perfection, it’s time to serve this tasty dish! Here are a few creative ideas to pair with it:

• Serve with a Side Salad: Complement the flavors of the chicken with a refreshing salad. A simple Mediterranean salad with cucumbers, red onions, olives, and a lemon vinaigrette would be a perfect match. Or try a classic Caesar salad for a little extra indulgence.
• On a Bed of Greens: For a light and healthy meal, serve the chicken and vegetables over a bed of mixed greens. Drizzle with a balsamic glaze or lemon dressing to elevate the flavors.
• Wrap It Up: If you’re in the mood for something portable, wrap the chicken, artichokes, and tomatoes in a tortilla with some tzatziki or hummus. A whole wheat or spinach wrap would complement the dish’s Mediterranean flair.
• With Roasted Vegetables: Add a side of roasted vegetables like broccoli, carrots, or zucchini to create a fully-rounded meal.
• With Garlic Bread: For a more indulgent side, serve this dish with a slice of garlic bread to soak up the delicious juices.

Variations for Sheet Pan Tomato and Artichoke Chicken

If you’re feeling adventurous and want to mix things up, here are a few variations to try:

• Switch the Protein: Although chicken thighs are ideal for this recipe due to their juiciness, you can substitute chicken breasts if you prefer a leaner option. Just keep an eye on the cooking time to avoid drying them out.
• Use Fresh Tomatoes: Instead of canned diced tomatoes, you can use fresh tomatoes for a brighter, more vibrant flavor. Simply chop them up and scatter them on the sheet pan along with the artichokes.
• Add More Veggies: Get creative by adding other Mediterranean vegetables like bell peppers, zucchini, or olives. They’ll roast perfectly alongside the chicken and artichokes.
• Try Different Cheeses: While parmesan is the go-to cheese for this recipe, you could also try feta or mozzarella for a different flavor. Feta would add a tangy, crumbly texture, while mozzarella would melt beautifully over the chicken.
• Add Olives: For an even more Mediterranean vibe, toss in some Kalamata or green olives. The briny, salty flavor pairs perfectly with the artichokes and chicken.

Sheet Pan Tomato and Artichoke Chicken FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare everything up to the point of roasting, then cover and refrigerate it for up to 24 hours before cooking. When you’re ready, just pop the sheet pan in the oven and roast as directed.

Can I freeze the leftovers?

Yes, this dish freezes well! Allow the chicken and vegetables to cool completely, then store in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the refrigerator and heat in the oven until warmed through.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out faster than thighs. If you’re using breasts, you may want to reduce the cooking time slightly or add a bit more moisture (like a drizzle of olive oil or chicken broth).

What can I serve this with?

This dish pairs well with a variety of sides, including rice, quinoa, roasted potatoes, or a green salad. You can also serve it with pita bread, garlic bread, or over pasta for a more hearty meal.

Can I use fresh artichokes instead of marinated ones?

While fresh artichokes could work, they require a bit more preparation. You’d need to peel and trim them before using them in this dish. The marinated artichokes add a rich flavor that makes the recipe much quicker and easier, so they are a convenient choice.

Conclusion

The Sheet Pan Tomato and Artichoke Chicken is a hearty, flavorful, and easy-to-make meal that can be customized to fit your tastes. It’s perfect for busy weeknights, meal prepping, or even a casual family dinner. With just a few simple ingredients, you can create a dish that’s both comforting and satisfying. Whether you enjoy it on its own, with a side of rice, or wrapped up in a tortilla, this recipe is sure to become a regular favorite in your kitchen.