Broiled Artichoke Chicken With Feta (Printable Version)
Broiled chicken with artichoke hearts, feta and sun-dried tomatoes — quick Mediterranean main ready in 30 minutes.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
→ Topping
06 - 1 can (14 oz) artichoke hearts, drained and quartered
07 - 1/2 cup crumbled feta cheese
08 - 1/4 cup sun-dried tomatoes, thinly sliced
09 - 2 garlic cloves, minced
10 - 1 tablespoon fresh lemon juice
11 - 2 tablespoons chopped fresh parsley, plus extra for garnish
# How to Make:
01 - Set the oven broiler to high. Line a baking sheet with aluminum foil and lightly brush the surface with olive oil to prevent sticking.
02 - Arrange the chicken breasts on the prepared baking sheet. Drizzle with olive oil and sprinkle evenly with dried oregano, salt, and black pepper.
03 - In a medium mixing bowl, combine the drained and quartered artichoke hearts, crumbled feta cheese, sliced sun-dried tomatoes, minced garlic, fresh lemon juice, and chopped parsley. Toss gently until all ingredients are evenly distributed.
04 - Spoon the artichoke-feta mixture evenly over each chicken breast, pressing lightly to adhere the topping.
05 - Place the baking sheet about 6 inches beneath the broiler. Cook for 16 to 18 minutes, until the chicken reaches an internal temperature of 165°F and the topping turns golden brown.
06 - Remove from the oven and let the chicken rest for 2 to 3 minutes to allow juices to redistribute. Garnish with additional fresh parsley before serving.
# Expert Tips:
01 -
- The broiler does all the heavy lifting and gives you that golden, slightly charred topping without standing over a stove.
- It tastes like something you would order at a seaside restaurant but comes together with pantry staples on a weeknight.
02 -
- Watch the broiler like a hawk because the line between beautifully golden and burnt is about ninety seconds.
- Pound thicker chicken breasts to an even half inch thickness before seasoning or the tops will brown before the center cooks through.
03 -
- Pat the artichoke hearts completely dry after draining because excess moisture makes the topping soggy instead of golden.
- Let the chicken rest those few minutes before slicing because cutting too early sends all the flavorful juices running onto the plate.