Broiled Artichoke Chicken With Feta (Printer-friendly)

Golden broiled chicken topped with artichokes, feta, and sun-dried tomatoes for a quick Mediterranean meal.

# What You Need:

→ Poultry

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

→ Marinade

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

→ Topping

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)

# How to Make It:

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.
03 - Place chicken breasts on the prepared baking sheet. Brush both sides with the marinade.
04 - Broil chicken for 7–8 minutes per side, or until cooked through and golden (internal temperature should reach 165°F/74°C).
05 - Remove chicken from the oven. Top each breast evenly with artichoke hearts, sun-dried tomatoes, and crumbled feta.
06 - Return to the broiler for 2–3 minutes, until the cheese is slightly golden and bubbly.
07 - Remove from oven, sprinkle with fresh parsley and basil. Serve immediately.

# Expert Tips:

01 -
  • The broiler does all the heavy lifting giving you golden bubbly cheese in minutes
  • Marinated artichokes add so much flavor you barely need any other seasoning
02 -
  • Watch closely during those last few minutes under the broiler since the feta can go from bubbly to burnt fast
  • Let the chicken rest for just a couple minutes before serving so the juices redistribute
03 -
  • Pound your chicken breasts to even thickness before marinating for more uniform cooking
  • Add a final sprinkle of lemon zest right before serving for an extra bright kick

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