Broiled Artichoke Chicken With Feta (Printable)

Tender chicken broiled with artichokes, feta, and herbs for a quick Mediterranean dinner.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 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

# How to Make It:

01 - Preheat the broiler to high heat. Position oven rack approximately 6 inches from the heating element. Line a baking sheet with aluminum foil and lightly coat with oil.
02 - Combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small mixing bowl. Whisk thoroughly until fully emulsified.
03 - Arrange chicken breasts on the prepared baking sheet. Brush both sides of each piece generously with the marinade mixture.
04 - Place under the broiler and cook for 7 to 8 minutes per side. Flip carefully using tongs halfway through. Continue until internal temperature reaches 165°F and exterior develops golden coloration.
05 - Remove the partially cooked chicken from the oven. Distribute quartered artichoke hearts, sliced sun-dried tomatoes, and crumbled feta cheese evenly across each breast.
06 - Return to the broiler for an additional 2 to 3 minutes. Watch closely until feta cheese becomes lightly golden and bubbly.
07 - Remove from oven. Sprinkle with fresh chopped parsley and basil. Transfer to serving plates and present immediately while hot.

# Expert Advice:

01 -
  • The feta gets perfectly golden and bubbly under the broiler while staying creamy underneath
  • Everything cooks on one sheet pan so cleanup is practically nonexistent
02 -
  • Broilers vary wildly so check at the 6 minute mark to avoid burning the chicken
  • Patting the artichoke hearts dry prevents the topping from sliding right off the chicken
03 -
  • Let the chicken rest for 5 minutes after broiling so the juices redistribute
  • Room temperature chicken cooks more evenly than cold straight from the fridge

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