Pan-Roasted Chicken Breasts With Artichokes and Cherry Tomatoes
Serves 4- 18 ounces frozen artichoke hearts
- Salt and pepper
- 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed, brined if desired
- 5 tablespoons olive oil
- 12 ounces cherry tomatoes, halved
- 2 tablespoons capers, rinsed
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon minced fresh oregano
- Pinch red pepper flakes
Toss artichokes with 1/4 teaspoon salt and pinch pepper in a bowl. Microwave, covered, until artichokes begin to soften, 5 to 7 minutes, stirring halfway through cooking.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay chicken, skin side down, in the skillet and cook until well browned, 6 to 8 minutes. Flip chicken and continue to brown lightly on the second side, about 3 minutes.
Transfer chicken, skin side up, to a baking dish and bake until thickest part of chicken registers 160 to 165 degrees F, 15 to 20 minutes.
While the chicken bakes, drain microwaved artichokes well. Add 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add drained artichokes and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in tomatoes and capers and cook until tomatoes are lightly wilted, about 2 minutes.
Transfer artichoke mixture and chicken to a large serving platter. Whisk remaining 3 tablespoons oil, lemon juice, garlic, oregano, and pepper flakes together. Drizzle over chicken and vegetables before serving.
