Pesto Artichoke Chicken Bake

Pesto Artichoke Chicken Bake

A fabulous friend from one of my support groups recommended the base recipe for this and I adored how tasty and easy this is! I modified it a bit to appeal to J and I's taste but the original is just as good.

Pesto Artichoke Chicken Bake

Low Energy Friendly Recipe
 

Adapted from The Pinning Mama

Ingredients

  • 4 Chicken Thighs, bone-in skin removed
  • 6-8 T Pesto 
  • 1 beefsteak Tomato or 2 roma Tomatoes, roughly chopped
  • 1 4 oz jar of quartered marinated Artichoke hearts, drained (the oil is not tasty!)
  • 6 oz Italian Cheese blend

Directions

Step 2  Pesto

Step 2  Pesto

Step 3 Add Artichoke hearts & tomatoes

Step 3 Add Artichoke hearts & tomatoes

Step 4 Add cheese!

Step 4 Add cheese!

  1. Spray pan with nonstick spray and preheat oven to 375F.
  2. Place the chicken thighs into pay and spread at least a tablespoon of pesto onto each (more depending on your preference)
  3. Layer artichokes and tomatoes on top of thighs.
  4. Cover everything with cheese.
  5. Bake on middle oven rack for 30-45 minutes until chicken is cooked through and juices run clear.
  6. Serve over rice, with pasta, over a bed of wilted spinach, or whatever you want! It's so tasty you won't have trouble finding good sides.

Accessible Tips

  • This one is pretty darn simple so my biggest suggestions to save energy are getting already quartered artichoke hearts and using canned chopped tomatoes (drained) instead of fresh to cut down on chopping. A 14 oz can will work just fine. 
  • You can use boneless skinless chicken breasts or just about any chicken parts without skin since it won't crisp up. 
Fresh out of the oven! 

Fresh out of the oven! 

Enjoy! This recipe is so easy and tastes so good you'll swear you spent way more time on it. That's always recipe gold.

♡ Squishes & Love

-Alyssa

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