Artichoke Chicken with Roasted Potatoes (and Asparagus)

This recipe is sooooo good. It's from Pampered Chef's 29 Minutes to Dinner cookbook.


Artichoke Chicken with Roasted Potatoes

6-7 small red potatoes (or 4 large russets)

2 cups water

1 1/2 teaspoon salt

4 boneless, skinless chicken breasts

2 teaspoons rosemary herb seasoning mix, divided*

2 teaspoons olive oil, divided

*Rosemary Herb Seasoning Mix

2 teaspoon crushed rosemary

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

Artichoke Topping

1 cup chopped artichoke hearts (about 4 hearts)

4 teaspoons chopped fresh parsley

¼ c. Parmesan cheese, divided

4 teaspoons mayonnaise

Preheat the broiler to high. Meanwhile, cut potatoes into quarters. Place the potatoes, water and salt into a covered, microwave safe dish. Microwave on high for 6-8 minutes, or until the potatoes are tender. Drain and set aside.

To make the artichoke topping. Chop the artichokes and parsley, place in a small bowl. Grate the cheese; set aside 4 teaspoons for later use. Add remaining cheese and mayonnaise to the artichoke mixture and mix well.

Cut each chicken breast in half to make 4 thin portions. Sprinkle both sides of each piece with 1 teaspoon of the seasoning mix. Add 1 teaspoon of oil to a large oven-safe skillet. (Do not use non-stick cookware.) Heat the oil over medium high heat for 1-3 minutes. Meanwhile, add the remaining 1 teaspoon oil and remaining 1 teaspoon seasoning mix to the potatoes. Stir to coat.

Place the chicken and potatoes**, cut side down, into the skillet. Cook 3-4 minutes, or until chicken is golden brown. Turn both the chicken and potatoes over; cook an additional 3-4 minutes until the chicken is golden brown. Remove potatoes from the skillet; set aside to keep warm. Spread the artichoke topping evenly over the chicken breasts; sprinkle with reserved cheese. Place the skillet as close as possible to the heating element; broil 4-6 minutes or until the topping is golden brown and the chicken registers an internal temperature of 170F. If the topping starts to brown too quickly, adjust it in your oven. Carefully remove the skillet from the broiler. Serve the chicken with the potatoes.

** I didn't have a large enough oven-safe skillet, so instead I roasted the potatoes and asparagus in the oven while I cooked the chicken on the stove top. Once the chicken was ready to be broiled, I switched the oven to broil and finished cooking the potatoes and asparagus while the artichoke topping browned. Everything turned out great.