Baked chicken & artichoke hearts
444cal, 56p, 17c, 13f (per meal)
1 lbs (448g)
1 can, drained (240g)
1 shallot (113g)
2 clove(s) (6g)
1/2 cup(s) (mL)
1 tbsp (15mL)
1
Preheat the oven to 375°F (190°C).
2
Season the chicken with salt and pepper on all sides.
3
Heat just half of the oil in an oven-safe skillet over medium heat. Add the chicken and cook for 3-4 minutes per side, until browned but not fully cooked. Transfer to a plate and set aside.
4
Add the remaining oil to the skillet. Add the artichokes and shallots and cook for 4-5 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.
5
Stir in the broth and bring to a simmer. Reduce the heat to low, then return the chicken to the skillet, nestling it into the vegetables.
6
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is fully cooked through. Serve.