Broiled Artichoke Chicken With Feta (Printable Version)
Golden chicken topped with artichokes, feta, and sun-dried tomatoes
# What You'll 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 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 and season 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.
05 - Place the baking sheet about 6 inches below the broiler heating element. Broil for 16 to 18 minutes, until the chicken registers 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 so the juices redistribute. Garnish with additional fresh parsley before serving.
# Expert Hints:
01 -
- It tastes like you spent hours but the broiler does almost all the work for you.
- The topping gets these irresistible golden crispy edges while the chicken stays incredibly juicy underneath.
- It is naturally low carb and gluten free so you can serve it to almost anyone without a second thought.
02 -
- If your chicken breasts are very thick, pound them to an even half inch thickness first or the outside will burn before the center cooks.
- Do not walk away from the broiler during the last few minutes because feta goes from golden to charred in what feels like seconds.
03 -
- Pat the artichoke hearts completely dry with a paper towel before quartering them so the topping stays concentrated and does not steam.
- A glass of crisp Sauvignon Blanc beside this plate is genuinely a perfect pairing if you enjoy wine with dinner.