One-Pan Spanish Chicken and Artichoke Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken pieces with 1/2 teaspoon of smoked paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the skillet and set aside.

Add the diced red bell pepper and yellow onion to the same skillet. Cook for 5 minutes, stirring occasionally, until softened.

Stir in the minced garlic and cook for 1 minute more until fragrant.

Return the chicken to the skillet. Add the undrained diced tomatoes and quartered artichoke hearts. Bring the mixture to a simmer.

Reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

Garnish with fresh chopped parsley before serving.