Skillet Chicken Parmesan with Artichokes

🧂 Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 10-ounce package frozen artichoke hearts
• 1 clove garlic
• 1/4 teaspoon red pepper flakes
• 1 28-ounce can whole peeled San Marzano tomatoes
• salt and freshly ground pepper
• 3 cups chopped rotisserie chicken (skin removed)
• 1/4 cup fresh basil
• 4 slices rosemary focaccia (about 4 ounces)
• 4 ounces fresh mozzarella
• 1/4 cup grated parmesan cheese

👨‍🍳 Instructions

1. 1

   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.

2. 2

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

3. 3

   Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan.

4. 4

   Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil.