¼cupartichoke hearts(substitute artichoke spread, marinated artichokes, etc. or use another sauce like romesco, or pesto)
1tbspcapers
1tbspparmesan cheesefor serving
½mediumlemonwedges (to garnish, optional)
Instructions
For cooking the vegetables and chicken breast
Preheat oven to 400 degrees F.
Prep the chicken breast. I prefer to remove chicken breasts from the package and butterfly them, or slice them through the center horizontally to make 4 thinner pieces out of the 2 chicken breasts, so they cook faster.
In a small bowl mix together the spices: Italian seasonings, garlic powder, salt and pepper. Sprinkle seasonings all over the chicken breast. Set aside.
Cook the vegetables. Set a large pan on the stove and turn the burner to medium high heat. Once the pan is hot, add 1 tbsp olive oil and all the vegetables: diced onion, red pepper, carrot, and shallot. Stir regularly every 30-60 seconds, for about 5 minutes.
Push the vegetables to the outside of the pan.
Add ½ tbsp of olive oil to the center of the pan.
Add chicken breast to the center of the pan. Sear for about 3 minutes on each side. Pan seared chicken breast is ready for the next step when it’s golden brown on the outside. Remember to stir vegetables while the chicken cooks so they don’t burn.
How to make sauce for artichoke chicken breast
Add all sauce ingredients to the pan with chicken. Stir around so the flavors mix together.
Optional - Add an internal thermometer to the chicken if you have one that’s oven safe like in my video.
Carefully cover the pan with a lid or foil (use potholders to help since the pan will be hot).
Transfer pan to the oven and bake for 10-20 minutes at 400 degrees F. Chicken is done cooking when an internal meat thermometer measures a safe 165 degrees F.
Remove from the oven. Keep covered with foil to keep it warm.
Plate artichoke chicken breast. Top with cooked vegetables, sauce, and parmesan cheese. Squeeze on lemon wedges and enjoy.