Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

Aug 21, 2025
by Adriana Farrell
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

25 mins
TOTAL TIME

40 mins
SERVING

6 People
VIEWS

6

Savor the vibrant flavors of summer with this effortless and delightful dish. Juicy chicken breasts are baked to perfection amidst a medley of sweet heirloom tomatoes, tender artichoke hearts, and fragrant rosemary, creating a symphony of taste that's both quick and satisfying.

Ingridients

Adjust Servings

6 skinless, boneless chicken breast halves

1 tablespoon extra virgin olive oil, divided

Sea salt and freshly ground black pepper to taste

4 cups assorted heirloom cherry tomatoes, halved

2 (14-ounce) cans artichoke hearts, drained, rinsed, and quartered

3 sprigs fresh rosemary

0.25 teaspoon red pepper flakes (optional)

0.25 cup Kalamata olives, pitted

0.5 fresh lemon, juiced

Nutrition

Carbohydrate

14 g
Cholesterol

59 mg
Fiber

4 g
Protein

26 g
Saturated Fat

1 g
Sodium

660 mg
Sugar

0 g
Fat

6 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

Lightly coat chicken breasts with 1/2 tablespoon of olive oil. Season generously with sea salt and freshly ground black pepper. Arrange chicken breasts in a large baking dish. (5 minutes)

03

Step

Bake in the preheated oven until the chicken is opaque and cooked through, about 12 minutes. (12 minutes)

04

Step

Meanwhile, in a large bowl, gently crush 1 cup of the halved tomatoes with a fork to release their juices. Combine with the remaining halved tomatoes, remaining olive oil, quartered artichoke hearts, rosemary sprigs, salt, and red pepper flakes (if using). (8 minutes)

05

Step

Flip the chicken breasts and generously cover with the tomato and artichoke mixture. Continue baking until the chicken is no longer pink in the center and the tomatoes are softened, about 12 minutes more. (12 minutes)

06

Step

Coarsely chop the Kalamata olives. Plate the chicken breasts with the tomato and artichoke mixture. Drizzle fresh lemon juice over the top. Garnish with extra rosemary sprigs and the chopped Kalamata olives. (5 minutes)

For an enhanced presentation, serve the chicken over a bed of fluffy orzo pasta or alongside crusty bread to soak up the flavorful tomato sauce.
Feel free to experiment with different varieties of heirloom tomatoes for a unique flavor profile.
A sprinkle of fresh basil or oregano would also complement this dish beautifully.

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Adriana Farrell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.