Easy Chicken w/ Artichokes and Tomatoes - Low Carb

This evening I was tired when I got home. I'm still not feeling well and haven't really had much of an appetite. I wanted to make something simple and tasty for dinner. The only "flavors" that seem appealing to me now are salty, sweet or spicy because they actually taste like they are supposed to. I rambled through the fridge and found a package of boneless chicken thighs and pulled them out and grabbed the opened jar of artichoke hearts from the fridge. I also grabbed a jar of DelGrosso's Fireworks pasta sauce, a package of fresh mini San Marzano tomatoes, the fresh mozzarella cheese and shredded Parmigiano Reggiano. I decided I would make something simple and easy with those ingredients. 

I heated olive oil in my heavy cast iron dutch oven and seasoned the chicken thighs on both sides with salt and pepper and browned them for about 5 to 7 minutes per side and then poured about half a jar of pasta sauce over the top of them. I sliced the tomatoes in half lengthwise and scattered them on top of the chicken and sauce and then added about 1 cup of artichoke hearts on top and seasoned with red pepper flakes, covered the pot and popped it into the oven to bake for 30 minutes. I pulled it out and topped it with the sliced fresh mozzarella and the Parmigiano Reggiano and placed it back in the oven to bake for an additional 10 minutes until the cheese was hot and bubbly. I topped it with fresh parsley and served it. It was unbelievably delicious. It was spicy and the chicken was fork tender. I had thought about serving it on a bed of zoodles but decided to keep it simple and eat it "as is" and I'm glad I did. It was wonderful and like a hearty Italian style stew. I snapped a few photos below as well as the easy peasy recipe. Enjoy!

Easy Chicken w/ Artichokes and Tomatoes

Ingredients:

2 tablespoons olive oil
2 pounds boneless skinless chicken thighs (or boneless chicken breasts)
Salt and pepper, to taste
Half of a 26-ounce jar pasta sauce
1 cup halved fresh cherry or grape tomatoes (I used mini San Marzano tomatoes)
1 cup artichoke hearts
Pinch red pepper flakes
6 1/4-inch thick slices fresh mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmigiano Reggiano (or Parmesan)
1 tablespoon fresh parsley

Directions:

Preheat oven to 350 degrees F. In a large oven safe dutch oven, heat olive oil over medium high heat. Season chicken thighs on both sides with salt and pepper, to taste. Brown 5 to 7 minutes per side until light golden brown. Pour pasta sauce over top of chicken. Scatter tomatoes and artichoke hearts over top. Season with red pepper flakes. Cover and bake for 30 minutes. Remove from oven and top with mozzarella and Parmigiano Reggiano; bake an additional 10 minutes until hot and bubbly. Top with parsley and serve.