Broiled Artichoke Chicken With Feta (Print Page)
Tender broiled chicken crowned with feta, artichokes and sun-dried tomatoes — a quick Mediterranean weeknight main.
# What You Need:
→ 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
# Directions:
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, then sprinkle evenly with dried oregano, salt, and freshly ground 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 so the topping adheres to the surface.
05 - Place the baking sheet about 6 inches beneath the broiler element. 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 the juices to redistribute. Garnish with additional fresh parsley before serving.
# Expert Tips:
01 -
- The broiler does almost all the work and makes you look like you tried way harder than you did.
- That golden bubbly feta on top feels like something from a restaurant menu but costs next to nothing.
- It is naturally low carb and gluten free so you can share it with almost anyone at your table.
02 -
- Broilers vary wildly so start checking at the fourteen minute mark because burnt feta is a sad thing.
- Letting the chicken rest is not optional because those juices need to settle back into the meat.
03 -
- Pound thicker chicken breasts to an even thickness before seasoning so everything cooks uniformly under the broiler.
- Add lemon zest to the topping mixture for an extra layer of brightness that juice alone cannot provide.