Chicken & Artichoke Cassoulet

🥘 Ingredients

• artichoke hearts
  1 unit
• cannellini beans
  1 can
• chicken breasts
  2 pieces
• garlic
  2 cloves
• grape tomatoes
  1 c
• lemon
  1 unit
• mozzarella cheese
  ½ cup
• olive oil
  3 tbsp
• panko breadcrumbs
  ½ cup
• parsley
  2 tbsp
• pepper
  1 tsp
• red onion
  1 unit
• salt
  1 tsp
• thyme
  1 sprig

🍳 Cookware

• small baking dish
• medium bowl
• small bowl
• large pan

1. 1

   Preheat oven to 425°F. In a small baking dish , toss red onion (halved and thinly sliced), grape tomatoes (halved), and thyme (leaves stripped) with ½ tbsp olive oil and a pinch of salt and pepper . Bake until tomatoes soften and onion caramelizes ⏱️ 15 minutes .

   red onion: 1 unit, grape tomatoes: 1 c, thyme: 1 sprig, olive oil: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Meanwhile, drain and halve artichoke hearts . Mince garlic . Coarsely chop parsley . Zest and juice lemon . Drain and rinse cannellini beans . Cut chicken breasts into ½-inch thick strips.

   artichoke hearts: 1 unit, garlic: 2 cloves, parsley: 2 tbsp, lemon: 1 unit, cannellini beans: 1 can, chicken breasts: 2 pieces
3. 3

   In a medium bowl , toss chicken strips with garlic, lemon zest, half the lemon juice, and ½ tbsp olive oil. Season with salt and pepper.
4. 

   4

   In a small bowl , combine panko breadcrumbs , mozzarella cheese , half the parsley, and 2 tsp olive oil. Season with salt and pepper.

   panko breadcrumbs: ½ cup, mozzarella cheese: ½ cup
5. 5

   Heat ½ tbsp olive oil in a large pan over high heat. Working in batches, cook chicken strips until golden brown ⏱️ 4 minutes , turning occasionally.
6. 

   6

   Add chicken to baking dish along with cannellini beans, artichokes, and remaining lemon juice. Toss to combine. Top with panko mixture and bake until chicken is cooked through and panko is golden brown ⏱️ 7 minutes .
7. 

   7

   Serve cassoulet immediately and sprinkle with remaining parsley.