Skillet Chicken Parmesan with Artichokes
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $24
Serves: 4 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 10 -ounce package frozen artichoke hearts, thawed (TAC note: we used drained jarred marinated artichoke hearts)
  • 1 clove garlic, chopped
  • ¼ teaspoon red pepper flakes
  • 1 28 -ounce can whole peeled San Marzano tomatoes, crushed by hand
  • Kosher salt and freshly ground pepper
  • 3 cups chopped (not shredded) rotisserie chicken (skin removed)
  • ¼ cup fresh basil, roughly chopped, plus more for topping
  • 4 slices rosemary focaccia, cubed (about 4 ounces)
  • 4 ounces fresh mozzarella, thinly sliced
  • ¼ cup grated parmesan cheese
Instructions
  1. Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
  2. Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.
  3. Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan.
  4. Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil.
Nutrition Information
Calories: 520 Fat: 20 g Saturated fat: 7 g Carbohydrates: 45 g Sugar: 8 g Sodium: 1,440 mg Fiber: 7 g Protein: 39 g Cholesterol: 100 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/skillet-chicken-parmesan-with-artichokes/