Skillet Chicken Parmesan with Artichokes
This skillet dinner has everything you could want in just one dish and it’s ready in less than an hour. Win-win.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | extra-virgin olive oil |
| 1 ounce | 10- package frozen artichoke hearts, thawed |
| 1 clove | garlic, chopped |
| 1/4 teaspoon | red pepper flakes |
| 1 ounce | 28- can whole peeled san marzano tomato, 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.
Source: foodnetwork.com
