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.
Ingredients
Units
Scale
- 4 (6 ounce) chicken breasts
- 1 tsp. dried oregano, divided
- 1/2 tsp. table salt
- 1/4 tsp. black pepper
- 2 Tbsp. olive oil, divided
- 1/2 cup chopped artichoke hearts (from 1 [14 ounce] can artichoke hearts in water)
- 1/2 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
Instructions
- Set oven rack in the upper third position and turn broiler on high.
- Pat chicken dry with paper towels then sprinkle with 1/2 teaspoon of the dried oregano, 1/4 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.
- While the chicken sears, stir together artichokes, roasted peppers, parsley, vinegar and remaining 1 tablespoon oil, 1/2 teaspoon dried oregano and 1/4 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