Baked Chicken with Sun-dried Tomatoes and Artichokes
Okay, it’s not the most aesthetically appealing dish ever, but it is really delicious and really fast to make. Artichokes and sun-dried tomatoes are really a fabulous combination. I have seen this ingredient duo for pastas and frittatas as well, which I may have to try out soon. I got this particular recipe off the Knorr®’s French Onion Soup Mix box back when I first started cooking, but you can make your own version of the sauce with household ingredients. I always keep a jar of sun-dried tomatoes and artichokes in the fridge just so I can whip up this meal whenever I am short on time — just add chicken!
I’ve played with various substitute mixtures to replace the onion mix and it all really depends on your preference. At the bare minimum, I think all your need is salt, pepper, minced onion flakes and some dried herbs to season the chicken. I once tried to add fresh diced onions instead of dried flakes, but by the time the chicken is fully cooked, the onion is burnt so I vetoed that method. (Alternative is to sauté onions separately and top after the chicken is cooked, but that defeats the purpose of this recipe being “quick and easy.”)
“Give your chicken a little love tonight…” – Knorr
Baked Chicken with Sun-dried Tomatoes and Artichokes (from Knorr’s)
Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
- 4 chicken breasts
- 2 T olive oil
- 2 cloves garlic, finely chopped
- 1/3 C sun-dried tomatoes packed in oil, drained and chopped
- 1 jar (6oz) marinated artichoke hearts, undrained
- 1 package Onion Soup recipe mix
OR create your own dry onion soup mix:
- 1/4 C dry minced onion flakes
- 2 T chicken bouillon (or to cut the sodium, I just rub the chicken with Poultry Seasoning and skip the bouillon)
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1 tsp dried herbs (Italian Seasoning or Herbes de Provence)
Preheat oven to 350°F.
In a large bowl, mix all the ingredients together so the chicken is well coated. Pour all the contents in a large baking or roasting pan.
Bake for 30 minutes or until chicken is no longer pink.