Tuesday, December 8, 2015

Easy Mediterranean Chicken Bake

This was quick and easy to put together.  It tasted great and warmed up nicely.

Easy Mediterranean Chicken Bake

2 tbsp olive oil
10 boneless, skinless chicken thighs Beth used thighs and breasts
Salt and pepper
1 14-ounce can quartered artichoke hearts, drained
1 2.5-ounce can sliced black olives, drained
1 15-ounce can low sugar tomato sauce
2 cups shredded Italian cheese

Preheat oven to 375F.

In a large skillet, heat oil over medium heat until shimmering and hot. Sprinkle chicken all over with salt and pepper. Add chicken thighs to pan and brown both sides, about 2 to 3 minutes per side.
Using a slotted spoon, transfer thighs to a large 9x13 casserole dish and arrange in a single layer.

Sprinkle with artichoke hearts and black olives.

Pour tomato sauce over top and sprinkle with shredded cheese. Bake 25 to 30 minutes, or until chicken is cooked through. Turn oven to broil and cook another 2 to 3 minutes, to lightly brown cheese on top.

Remove from oven and sprinkle with fresh basil.

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