Broiled Artichoke Chicken With Feta (Printable)

Golden broiled chicken topped with artichokes, feta, and sun-dried tomatoes for a Mediterranean-inspired meal ready in 35 minutes.

# What You’ll Need:

→ Poultry

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

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Topping

08 - 1 (14 oz) can artichoke hearts, drained and quartered
09 - 2/3 cup crumbled feta cheese
10 - 1/4 cup oil-packed sun-dried tomatoes, drained and sliced
11 - 2 tablespoons fresh parsley, finely chopped
12 - 2 tablespoons fresh basil, chopped (optional)

# How-To Steps:

01 - Preheat your oven's broiler to high setting. Position the oven rack approximately 6 inches from the heating element. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray or olive oil.
02 - In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until thoroughly combined.
03 - Arrange the chicken breasts in a single layer on the prepared baking sheet. Brush both sides of each chicken breast generously with the marinade mixture.
04 - Place the baking sheet under the broiler. Cook for 7 to 8 minutes on the first side, then carefully flip using tongs and broil for an additional 7 to 8 minutes. The chicken is done when it reaches an internal temperature of 165°F and develops golden-brown coloration.
05 - Remove the chicken from the oven. Distribute the quartered artichoke hearts, sliced sun-dried tomatoes, and crumbled feta cheese evenly over the top of each chicken breast.
06 - Return the baking sheet to the broiler for 2 to 3 minutes, watching closely to prevent burning. Remove when the feta cheese has softened and begins to turn golden and bubbly.
07 - Remove from the oven and immediately sprinkle with fresh chopped parsley and basil. Let rest for 2 to 3 minutes before serving to allow juices to redistribute.

# Expert Advice:

01 -
  • The broiler creates gorgeous golden edges on the chicken while keeping it incredibly juicy inside
  • Everything comes together in under 40 minutes but tastes like you spent all day cooking
  • The tangy feta and briny artichokes transform basic chicken into something restaurant worthy
02 -
  • Dry those artichoke hearts really well between paper towels or theyll make everything soggy
  • Watch the broiler like a hawk during that last couple minutes because feta goes from golden to burned fast
03 -
  • Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before starting
  • Pat the chicken completely dry before marinating so the seasoning actually sticks

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