Baked Chicken and Artichokes

Preheat the oven to 375°F (190°C).

Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Season chicken breasts with salt and freshly ground black pepper on both sides, then add to the skillet and cook until golden brown, about 4 minutes per side. Transfer to a plate.

In the same skillet, add chopped onion and cook for 3 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.

Add sliced mushrooms and red pepper strips to the skillet, stirring occasionally, and cook for 3 minutes. Stir in the quartered frozen artichoke hearts.

Pour the dry white wine into the skillet and scrape up any browned bits from the bottom. Add 1 cup chicken broth and 1 tsp fresh rosemary, stirring to combine.

Nestle the browned chicken breasts back into the skillet among the vegetables, spooning some of the liquid over each piece. Ensure the chicken is mostly submerged in the liquid.

Transfer the skillet to the preheated 375°F oven and bake uncovered for 20–25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

Remove from the oven and let rest for 2 minutes before serving. Taste and adjust seasoning with additional salt and pepper as needed.