skillet chicken parmesan with artichokes

 

This a a really good, easy dish to make.  The only thing I'll do differently next time is put a dollop of ricotta cheese on top.  That would make it perfect for me.

skillet chicken parmesan with artichokes (slightly adapted from food network)

2 tablespoons olive oil

1 (15 ounce) can artichoke quarters

1 clove garlic, chopped

1/4 teaspoon red pepper flakes

1 (28 ounce) can whole peeled San Marzano tomatoes, crushed by hand

kosher salt and freshly ground pepper

3 cups chopped rotisserie chicken, skin removed

1/4 cup fresh basil plus more for topping (I wished I'd had more for the topping)

4-8 ounces fresh mozzarella, thinly sliced

1/4-1/2 cup grated parmesan cheese

Preheat the broiler.  Heat the olive oil in a large ovenproof skillet over medium-high heat.  Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes.  Add the garlic and red pepper flakes.  Cook, stirring, until the garlic is soft, about 30 seconds.

Add the tomatoes, 1 teaspoon salt and a few grinds of pepper to the skillet.  Bring to a boil then reduce to a simmer and cook about 10 minutes.  Stir in the chicken and basil; season with salt.

Top with mozzarella and parmesan.  

Transfer the skillet to the broiler and cook until the cheese browns and bubbles, 3-5 minutes.  Let cool 5 minutes.

Serve with crusty bread.