Sheet Pan Tomato and Artichoke Chicken Recipe

If you’re searching for a vibrant meal that combines simplicity with bold, fresh flavors, the Sheet Pan Tomato and Artichoke Chicken Recipe will quickly become one of your go-to dinners. This dish is such a perfect weeknight winner: juicy chicken breasts roasted alongside sweet cherry tomatoes, tangy artichokes, and tender red onions, all mingling effortlessly on one pan for easy cleanup and unbeatable taste. The harmony of Mediterranean-inspired spices and the colorful, comforting veggies makes this recipe feel both special and incredibly satisfying every single time.

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role in delivering that perfect balance of taste, texture, and color. From the succulent chicken to the bright burst of tomatoes and the earthy notes of artichokes, every component is essential but uncomplicated.

• 4 boneless, skinless chicken breasts: The lean and tender protein base that absorbs all the lovely flavors.
• 1 cup cherry tomatoes, halved: These add juicy sweetness and a vibrant pop of red to the dish.
• 1 can (14 oz) artichoke hearts, drained and chopped: A creamy, slightly tangy veggie that effortlessly complements chicken.
• 1 red onion, thinly sliced: Adds a mild sharpness and beautiful purple color once roasted.
• 2 tablespoons olive oil: Brings richness and helps caramelize the chicken and vegetables.
• 1 teaspoon dried oregano: Adds that warm, herbal Mediterranean flair.
• 1 teaspoon garlic powder: Infuses a deep, savory aroma without overpowering the dish.
• 1 teaspoon smoked paprika: Offers a subtle smokiness and lovely color to the chicken.
• Salt and pepper, to taste: Basic but crucial seasonings to tie it all together.
• Fresh basil, for garnish (optional): Adds a fresh, fragrant finish that makes every bite feel fresh and bright.

How to Make Sheet Pan Tomato and Artichoke Chicken Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper. This makes cleanup a breeze and helps prevent sticking, ensuring your chicken and veggies roast perfectly with minimal fuss.

Step 2: Season the Chicken

Place the chicken breasts on the prepared sheet pan and drizzle them with half of the olive oil. Sprinkle generously with salt, pepper, dried oregano, garlic powder, and smoked paprika. These seasonings work together to create a rich, aromatic crust as the chicken cooks.

Step 3: Add the Vegetables

Next, arrange the halved cherry tomatoes, chopped artichoke hearts, and thinly sliced red onions around the chicken breasts on the pan. Spreading the veggies around the meat allows them to soak up the chicken’s juices while roasting, intensifying their flavor.

Step 4: Toss and Drizzle

Drizzle the remaining tablespoon of olive oil evenly over the vegetables. Then, gently toss the veggies right on the pan to coat them in olive oil and seasonings, ensuring every bite is flavorful and tender when cooked.

Step 5: Roast to Perfection

Roast everything together in the preheated oven for about 25 to 30 minutes. The chicken is done once it reaches an internal temperature of 165°F (74°C), while the vegetables become wonderfully tender and achieve a slightly caramelized finish.

Step 6: Rest and Garnish

Once out of the oven, allow the chicken to rest for a few minutes. This step lets the juices redistribute, keeping the chicken moist and delicious. For a final touch, garnish with fresh basil leaves. This bursts with herbal brightness that perfectly contrasts the rich, roasted flavors.

How to Serve Sheet Pan Tomato and Artichoke Chicken Recipe

Garnishes

Adding fresh basil on top is a simple but game-changing garnish that brings an unexpected layer of freshness. You might also consider a sprinkle of crumbled feta or a drizzle of balsamic glaze to amplify the Mediterranean vibes.

Side Dishes

This Sheet Pan Tomato and Artichoke Chicken Recipe pairs beautifully with a side of fluffy couscous, creamy mashed potatoes, or even a crisp green salad. Any of these options will balance the robust flavors of the main dish perfectly and round out your meal.

Creative Ways to Present

For a fun twist, serve the chicken and veggies over a bed of warm quinoa or alongside some crusty garlic bread to sop up the luscious roasted juices. Using a rustic wooden board or vibrant ceramic dishes helps showcase the gorgeous colors of this meal for an inviting presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Tomato and Artichoke Chicken Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making for tasty next-day lunches or quick dinners.

Freezing

To freeze, place cooled leftovers in a freezer-safe container or heavy-duty zip-top bag. This dish freezes well for up to 2 months, though the texture of the tomatoes may soften slightly after thawing.

Reheating

Reheat leftovers gently in a microwave or oven until warmed through. To keep the chicken juicy, cover with foil in the oven and reheat at 350°F (175°C) for 10-15 minutes. Adding a sprinkle of fresh basil after reheating revives the dish.

FAQs

Can I use bone-in chicken thighs instead of breasts?

Absolutely! Bone-in thighs will add more moisture and flavor. Just adjust the cooking time slightly, roasting until the chicken reaches 165°F internally, which may take 35-40 minutes.

Do I need to drain the artichoke hearts well?

Yes, draining the artichokes well prevents excess moisture from making the dish soggy and helps the veggies roast nicely with a concentrated flavor.

What if I don’t have smoked paprika?

If smoked paprika isn’t on hand, you can use regular paprika or a tiny pinch of cumin for a different but still delicious smoky note in this recipe.

Is this recipe spicy?

This Sheet Pan Tomato and Artichoke Chicken Recipe is mild and flavorful without heat, making it perfect for anyone sensitive to spice. You can add a pinch of red pepper flakes if you want a subtle kick.

Can I prepare this recipe for a crowd?

Definitely! Simply double or triple the ingredients and use multiple sheet pans to accommodate more servings. Just keep an eye on cooking times since larger quantities might require a bit longer in the oven.

Final Thoughts

I truly believe the Sheet Pan Tomato and Artichoke Chicken Recipe offers the perfect combination of ease, flavor, and presentation that will have you reaching for it time and time again. Give this beautiful, no-fuss dish a try — I promise it will quickly become a beloved staple in your home cooking routine, just like it is in mine.

Sheet Pan Tomato and Artichoke Chicken Recipe

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3.9 from 67 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Sheet Pan Tomato and Artichoke Chicken is a flavorful and easy-to-make meal perfect for weeknight dinners. Tender chicken breasts are roasted alongside juicy cherry tomatoes, tangy artichokes, and sweet red onions, all seasoned with aromatic herbs and spices. The one-pan method makes cleanup a breeze while delivering a deliciously balanced dish that’s both comforting and healthy.

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Ingredients

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Chicken

• 4 boneless, skinless chicken breasts

Vegetables & Herbs

• 1 cup cherry tomatoes, halved
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 red onion, thinly sliced
• Fresh basil, for garnish (optional)

Seasonings & Oils

• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

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Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking and ease cleanup.
2. Prepare the Chicken: Place the chicken breasts on the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and season evenly with salt, pepper, dried oregano, garlic powder, and smoked paprika to enhance the flavors.
3. Add Vegetables: Arrange the halved cherry tomatoes, chopped artichokes, and thinly sliced red onion around the chicken breasts on the pan, distributing them evenly.
4. Coat with Olive Oil: Drizzle the remaining 1 tablespoon of olive oil over all the vegetables and gently toss everything together on the pan to ensure even coating with oil and seasonings.
5. Roast: 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 and slightly caramelized.
6. Rest and Garnish: Remove the pan from the oven and let the chicken rest for a few minutes. Optionally, garnish with fresh basil leaves before serving for a burst of fresh flavor.

Notes

• Using a meat thermometer helps ensure the chicken is perfectly cooked without drying out.
• You can substitute artichoke hearts with other vegetables like zucchini or bell peppers if preferred.
• For extra smoky flavor, try using smoked paprika as specified, or swap with regular paprika if unavailable.
• This dish pairs well with a side of crusty bread or a simple green salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean