Italian Skillet Chicken

Heat olive oil in a large skillet over medium-high heat. Season the 4 chicken breasts with 1 package of Italian dressing seasoning mix, coating both sides evenly.

Place seasoned chicken breasts in the hot skillet and cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature).

Remove chicken from the skillet and set aside on a plate. Pour 1½ cups water into the same skillet, scraping the bottom to release any browned bits.

Stir in the uncooked rice and the remaining 1 package of Italian dressing seasoning mix, combining thoroughly with the liquid.

Return the cooked chicken to the skillet, nestling it among the rice mixture. Bring to a simmer.

Reduce heat to low, cover with a lid, and simmer for 15 minutes until the rice is nearly tender and most liquid is absorbed.

Add the drained and quartered artichoke hearts, stirring gently to distribute evenly throughout the skillet. Cook uncovered for 2-3 minutes to warm through.

Remove from heat and let rest for 2 minutes before serving directly from the skillet.