Easiest Weeknight Chicken Dinner
You know the phrase “winner winner chicken dinner”? Well, it repeats in my mind whenever I cook this dish because everyone I have made it for loves it. Plus the recipe is so simple. Delicious + easy = a win in my book!
I typically make this dish for my husband and I as a post-workout meal during the week. It’s also a great option if you’re having friends over for dinner because you prep it the night before, leaving you free to socialize with your guests (because who wants to be cooped up in the kitchen the entire night?). And clean up is a breeze because it’s just one pan. I wasn’t kidding when I said this was such a win!
If you want to have leftovers, buy three chicken breasts and just increase the marinade ingredients a bit more (you can eyeball the amount). You can also use different herbs depending on what you like or have available (sometimes I use fresh rosemary instead of oregano). I make this dish almost every week and I hope you enjoy it enough to add it to your regular recipe lineup too.
2 skinless chicken breasts
1 can of quartered artichoke hearts in water
20 cherry tomatoes (depending on size)
8 black olives, pitted
1/3 cup balsamic vinegar
1 tbsp olive oil
1 tbsp chopped garlic (I use jarred chopped garlic because it cuts down on prep time)
1 tbsp dried oregano
1 tsp dried thyme
1 tsp red pepper flakes (optional)
Salt and black pepper to taste
Place the chicken breasts in a Tupperware container or a big Ziplock bag. In a bowl, add the balsamic vinegar, olive oil, chopped garlic, oregano, thyme, salt, pepper, and red pepper flakes (if using). Whisk to combine and pour over the chicken. Give the Tupperware container or the Ziplock bag a good shake so the marinade coats the chicken evenly. Place in the fridge overnight.
Pre-heat the oven to 350 F. Transfer the chicken breasts to a large glass dish. Pour any additional marinade left in the container or bag over the chicken.
Drain the artichokes and arrange them around the chicken, along with the cherry tomatoes. Then place 4 black olives on top of each breast.
Bake the chicken for 40 minutes or until it reaches an internal temperature of 165 F.
Plate over a bed of raw spinach (optional) and spoon some of the remaining juice from the dish on top of the chicken.