Broiled Artichoke Chicken With Feta (Print version)

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

# What goes in:

→ 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

# Cooking steps:

01 - Set the oven broiler to high. Line a baking sheet with aluminum foil and lightly brush the surface with olive oil.
02 - Arrange the chicken breasts on the prepared baking sheet. Drizzle with olive oil and season evenly with dried oregano, salt, and black pepper.
03 - In a medium mixing bowl, combine the drained and quartered artichoke hearts, crumbled feta, sliced sun-dried tomatoes, minced garlic, 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 from the heat source and broil 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. Garnish with additional chopped parsley before serving.

# Tips from flavorandfeast:

01 -
  • It tastes like something you would order at a seaside taverna but comes together on a single sheet pan in under 35 minutes.
  • The feta gets these crispy golden edges under the broiler while the artichokes stay tender and lemony underneath.
  • Cleanup is almost nonexistent if you line your pan with foil, which is honestly half the reason I keep making it.
02 -
  • Broilers vary wildly in intensity so start checking at the 14 minute mark because going from beautifully golden to charred happens shockingly fast.
  • Letting the chicken rest is not optional because sliced immediately those juices will run right onto the cutting board and leave the meat drier than it should be.
03 -
  • If your chicken breasts are very large, cut them in half horizontally to make cutlets because they will broil faster and more evenly than thick whole breasts.
  • The real secret is not smoothing the topping flat but piling it high and loose so the broiler can reach all those nooks and create varied crispy textures.

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