Easy Artichoke Chicken

This is another one of those quick and easy recipes that requires just 5 ingredients, sales tastes delicious and is just the thing for a quick lunch or a weeknight dinner. Just sear some chicken in olive oil, add onions, fire-roasted tomatoes and artichoke hearts and simmer for half an hour. Top with some capers and you’ve got a nice, saucy chicken to top polenta, rice, baked potatoes, or pretty much anything.

This is definitely going into the “lazy recipe file” to access whenever I don’t want to prep or stir anything.

Easy Artichoke Chicken

2 tbsp. olive oil
1 /12 lbs. boneless, skinless chicken (I used thighs, but breasts are fine too)
1 28 oz. can diced fire-roasted tomatoes (or regular diced)
2 cups frozen or canned artichoke hearts
2 yellow onions, thinly sliced
1 tsp. red pepper flakes (optional)
3 tbsp. capers

Heat a large, heavy pot over medium-high. Once it’s hot, heat the olive oil, then add the chicken. Sear on each side until golden, about 3 minutes per side.

Add the tomatoes, onions, artichoke hearts and red pepper flakes and give everything a big stir. Reduce the heat to medium-low. Simmer for 20 – 30 minutes, or until the onions are transparent and the chicken is cooked through.

Shred the chicken with two forks, or skip this step. Serve and top each portion with a few capers.

Makes 4 servings.