Skillet Chicken Parmesan with Artichokes

Total Time:
40 min
Prep:
15 min
Inactive:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 10 -ounce package frozen artichoke hearts, thawed
  • 1 clove garlic, chopped
  • 1/4 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 rotisserie chicken (skin removed)
  • 1/4 cup fresh basil, roughly chopped, plus more for topping
  • 4 slices rosemary focaccia (about 4 ounces)
  • 4 ounces fresh mozzarella, thinly sliced
  • 1/4 cup grated parmesan cheese
Directions
  • 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.

  • 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.

  • 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.

  • 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.

  • Photograph by Ryan Liebe


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