Step 1

Heat the two tbsp olive oil in a 12-inch skillet (nonstick, or cast iron only if it's well-seasoned and can withstand acidic foods) over medium-high heat. Cook the chicken breasts on one side for 5-6 minutes before flipping.

Step 2

While the chicken is cooking, whisk together the olive oil, lemon juice, garlic, and oregano.

Step 3

Add the lemon sauce, drained artichoke hearts, and cherry tomatoes to the skillet. Flip the chicken over and let everything cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Season with salt and pepper to taste.

Step 4

If you want to get your vegetables more tender/browned, lower heat to a simmer and cook for a few more minutes. Remove from heat, serve, and enjoy!