Smothered Skillet Chicken with Artichokes and Red Peppers

This easy one skillet chicken dinner is all about simple flavors. Seared chicken breasts are covered with artichoke hearts and roasted red peppers then smothered in cheese and broiled until bubbly and delicious.

Who doesn't love a good one skillet chicken dinner? This one pulls inspiration from Mediterranean cuisine with roasted red peppers, artichoke heart and oregano. It also comes together super fast thanks to the use of convenience ingredients, like jarred roasted peppers and canned/jarred quartered artichoke hearts. Keep this recipe in your repertoire anytime you need a fast and delicious chicken dinner worthy of your next dinner party.

The Ingredients that Matter

Simple and accessible ingredients star in this easy skillet chicken recipe.

1. Chicken Breasts. You cannot deny boneless, skinless chicken breasts are popular. So popular, in fact, that they often overshadow their more flavorful, juicy dark meat counterparts, thighs and drumsticks. But boneless skinless chicken breasts have their advantages: they are a lean protein, easy to work with and a crowd pleaser. Be sure the breasts are about the same size (about 5-6 ounces each). This is crucial for even cooking. If your package of chicken breasts has one much bigger than the rest, gently pound it to a uniform width. Having one breast take an extra 10 minutes to cook is not only frustrating, but it'll dry out the smaller breasts.
2. Artichoke Hearts. A favorite here at The Real Recipes, artichoke hearts are high in fiber and nutrients yet deceptively rich and almost buttery. Canned or jarred artichoke hearts in water work well here as they are super convenient and easy to find. Just be sure to give them a rinse before adding on top of the chicken. There is often added salt and citric acid (to maintain color), and it's best to wash off that extra sodium.
3. Roasted Red Peppers. Like the artichoke hearts, roasted red peppers are easy to find and ready to eat. Similarly, be sure to give them a rinse as they may come jarred with extra salt and a preservative like citric acid. Go for the pre-sliced peppers to save you some chopping time!

About The Technique

This easy skillet chicken dinner is simple, but it's worth getting to know how it works:

1. Undisturbed Searing. To ensure the chicken breast doesn't stick, it's crucial the skillet is hot before adding the chicken. If you aren't sure it's hot enough, first heat the skillet without oil. Add a drop or two of water and if the water dances around the skillet, it's properly heated. Now proceed adding the oil. It's also important to keep from fussing with the chicken as it cooks. It's called "undisturbed" for a reason! Let the oil help form a crust on the breast before flipping. Finally, if your chicken is damp for any reason (like from a cryovac package), be sure to dry it well with paper towels. Do not rinse your chicken as that can spread bacteria.
2. Broil. The recipe calls to finish the chicken with the toppings under the broiler. This super high heat will melt and brown the cheese and bring the chicken up to food safe temperature. Since we want the chicken to stay in long enough to brown the cheese without burning it, place the oven rack in the upper third of the oven. Often when broiling you want the food on the highest position in the oven, but for this recipe that would be too close to the heating element.
3. Carryover Cooking. Pull the chicken when the internal temperature reaches 160°F. The residual heat from the chicken and skillet will continue to cook the chicken until it reaches a food safe temperature of 165°F. This will keep the breasts nice and juicy.

Want more dinner ideas? Check out our complete list of dinners.

Recipe

Smothered Skillet Chicken with Artichoke and Red Peppers

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5 from 1 review

• Author: Adam Dolge
• Total Time: 20
• Yield: 4 pieces of chicken 1x

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Description

This weeknight friendly meal comes together in one skillet. Seared chicken breasts are covered with artichoke hearts and roasted red peppers then smothered in cheese and broiled until bubbly and delicious.

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Ingredients

Units USM Scale 1x2x3x

• 4 (6 ounce) chicken breasts
• 1 tsp. dried oregano, divided
• ½ tsp. table salt
• ¼ tsp. black pepper
• 2 Tbsp. olive oil, divided
• ½ cup chopped artichoke hearts (from 1 [14 ounce] can artichoke hearts in water)
• ½ cup sliced roasted red peppers (from 1 [7- ounce] jar sliced roasted red peppers)
• 1 Tsp. chopped parsley, plus more for garnish
• 1 tsp. red wine vinegar
• 1 cup shredded Monterey jack cheese

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Instructions

1. Set oven rack in the upper third position and turn broiler on high.
2. Pat chicken dry with paper towels then sprinkle with ½ teaspoon of the dried oregano, ¼ teaspoon of the salt and the black pepper. Heat 1 tablespoon of the oil in a large oven-safe skillet or cast iron skillet over medium-high. Add chicken in a single layer and cook, undisturbed, until well browned on one side, 3 to 5 minutes. Flip and continue to cook another 3 to 5 minutes.
3. While the chicken sears, stir together artichokes, roasted peppers, parsley, vinegar and remaining 1 tablespoon oil, ½ teaspoon dried oregano and ¼ teaspoon salt in a small bowl. Spoon mixture evenly over chicken after the chicken has been flipped (spoon onto the cooked side). Sprinkle cheese over chicken breasts. Transfer skillet to oven and broil until the cheese is melted and golden brown and the internal temperature of the chicken reaches 160°F. Remove from oven and rest for 5 minutes. Serve garnished with more parsley.

Notes

• Be sure the chicken breasts are all about the same size and thickness. Gently pound thicker pieces to a uniform thickness.
• Pulling the chicken at 160°F ensures it'll carryover to a food-safe temperature of 165°F without drying out.
• Serve with a side salad of lettuce and more roasted red peppers.

• Prep Time: 5
• Cook Time: 15
• Category: Main
• Method: Searing and Broiling
• Cuisine: One Skillet