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.

Ingredients

Scale

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

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.
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.
Add Vegetables: Arrange the halved cherry tomatoes, chopped artichokes, and thinly sliced red onion around the chicken breasts on the pan, distributing them evenly.
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.
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.
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