Broiled Artichoke Chicken With Feta (Printable)
Golden broiled chicken topped with artichokes, feta, and sun-dried tomatoes for a bright Mediterranean meal.
# What You'll 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 until well combined.
03 - Place chicken breasts on the prepared baking sheet. Brush both sides generously with the marinade mixture.
04 - Broil chicken for 7-8 minutes per side, or until cooked through and golden brown. The internal temperature should reach 165°F.
05 - Remove chicken from the oven. Top each breast evenly with artichoke hearts, sun-dried tomatoes, and crumbled feta cheese.
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 with lemon rice or a crisp green salad.
# Expert Hints:
01 -
- The feta creates these incredible salty pockets that burst through every bite
- Everything happens on one sheet pan so cleanup is practically nonexistent
02 -
- Broiling happens fast so set a timer and check at the minimum time
- Pat the artichoke hearts dry before adding or theyll make the chicken soggy
03 -
- Let the chicken rest for 5 minutes before serving so the juices redistribute
- Line your baking sheet with extra foil because the feta can get messy