Broiled Artichoke Chicken With Feta (Printable view)

Golden broiled chicken with artichokes, feta, and herbs makes a quick Mediterranean meal.

# What You'll Need:

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

02 - 2 tablespoons olive oil

03 - 2 tablespoons lemon juice

04 - 2 cloves garlic, minced

05 - 1 teaspoon dried oregano

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon black pepper

08 - 1 (14 oz) can artichoke hearts, drained and quartered

09 - 2/3 cup crumbled feta cheese

10 - 1/4 cup sun-dried tomatoes (in oil), sliced

11 - 2 tablespoons chopped fresh parsley

12 - 2 tablespoons chopped fresh basil (optional)

01 - Preheat the broiler to high and position a rack about 6 inches from the heat source. Line a baking sheet with foil and lightly oil it.

02 - In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.

03 - Place chicken breasts on the prepared baking sheet. Brush both sides generously with the marinade, ensuring even coverage.

04 - Broil chicken for 7–8 minutes per side, or until cooked through and golden brown. Internal temperature should reach 165°F.

05 - Remove chicken from the oven. Top each breast evenly with artichoke hearts, sun-dried tomatoes, and crumbled feta cheese.

06 - Return to the broiler for 2–3 minutes, until the cheese is slightly golden and bubbly.

07 - Remove from oven and sprinkle with fresh parsley and basil. Serve immediately with lemon rice or a crisp green salad.

01 -

Everything happens on one sheet pan, meaning less cleanup and more time to actually enjoy dinner
The Mediterranean flavors taste like something you would order at a restaurant but come together in under 40 minutes

02 -

Broilers vary wildly in intensity, so check the chicken after 5 minutes on the first side to avoid burning
Pat the artichoke hearts completely dry with paper towels or the topping will be watery instead of crisp

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