Ingredients
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1 1/2 lb boneless, skinless chicken thighs
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1 tsp paprika
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3 tbsp butter
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1 can (14 oz.) quartered quartered artichoke hearts, drained
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1 pkg (8 oz.) sliced mushrooms
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1 cup halved cherry tomatoes
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2 green onions, chopped
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1/2 tsp dried rosemary
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2/3 cup low-sodium chicken broth
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1/4 cup dry sherry or chicken broth
Steps
1
Preheat oven to 375°F. Sprinkle chicken with paprika and season with salt and pepper to taste.
2
Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes per side or until lightly browned. Place chicken in an 11x7-inch baking dish coated with nonstick cooking spray. Arrange artichokes, mushrooms, tomatoes, onions and rosemary around chicken. Pour broth and sherry into baking dish.
3
Bake, covered, 30 minutes or until instant-read thermometer registers 165°F. Serve over noodles or rice, if desired.
