Categories: Casserole

Ingredients

• 1 Tbsp. vegetable oil
• 2 chicken breasts, bone-in or boneless
• Kosher salt and ground black pepper
• 1 medium bulb fennel, trimmed and quartered
• 1/2 medium sweet onion, quartered
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/3 cup chopped oil-packed, sun-dried tomatoes, drained
• 1 tsp. Italian seasoning blend
• 1/4 tsp. crushed red pepper flakes
• 1 (14 oz.) can or jar artichoke hearts, drained and quartered
• 1 (16 oz.) can great northern beans, rinsed
• 2 Tbsp. minced fresh parsley

Directions

1. Heat oven to 375 degrees.
2. Heat the oil in an oven-safe skillet with a lid over medium- high heat. Add chicken, skin side down, and cook 5 minutes or until well browned. Turn and cook 3 to 4 minutes more. Season with salt and pepper. Transfer chicken to a plate.
3. Add the fennel and onion to the skillet and cook, stirring frequently, until the onion is tender. Stir in the garlic and cook 30 seconds more. Stir in the broth, sun-drained tomatoes, Italian seasoning and red pepper flakes. Bring to a boil, then reduce heat and simmer 1 minute.
4. Return chicken to skillet. Pour in the artichoke hearts and beans. Cover, transfer to oven, and bake until chicken reaches an internal temperature of 165 degrees, about 20 minutes for boneless breasts or 30 minutes for bone- in breasts.
5. Remove from oven; let rest, covered for 5 minutes. Sprinkle with parsley and serve.

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