Broiled Artichoke Chicken With Feta

The first time I made this chicken, my apartment smelled like a Greek island kitchen. I had no idea broiled artichoke hearts could turn so golden and caramelized, almost like roasted vegetables but faster. That night my roommate kept wandering into the kitchen asking if it was ready yet.

Last summer I served this at a dinner party when I completely forgot to plan a main course. My friend Sarah still talks about how the feta got all crispy in spots and the sun-dried tomatoes added this sweet chewy contrast. Sometimes the best meals happen when you are scrambling.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same pace
• 2 tablespoons olive oil: Use extra virgin for the most flavor
• 2 tablespoons lemon juice: Fresh squeezed makes a real difference here
• 2 cloves garlic minced: Do not use jarred garlic, the fresh stuff carries this dish
• 1 teaspoon dried oregano: Rub it between your fingers first to release the oils
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Adjust based on your feta, some brands are saltier than others
• 1 (14 oz) can artichoke hearts drained and quartered: Frozen ones work too, just thaw and pat them dry
• 2/3 cup crumbled feta cheese: Get the block and crumble it yourself for better texture
• 1/4 cup sun-dried tomatoes in oil sliced: The oil packed ones have way more flavor than dry
• 2 tablespoons chopped fresh parsley: Add this at the end for a bright fresh finish
• 2 tablespoons chopped fresh basil optional: If you have it, use it, it adds such a nice sweetness

Instructions

Get your broiler ready:

Preheat to high and position your oven rack about 6 inches from the heat. Line a baking sheet with foil and give it a quick coat of oil.

Make the marinade:

Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until it looks emulsified.

Prep the chicken:

Place the chicken on your prepared baking sheet and brush both sides with the marinade. Let it sit while the broiler heats up.

Broil the first side:

Slide the pan under the broiler for 7 to 8 minutes until golden. Watch it closely because broilers vary wildly in intensity.

Flip and finish:

Use tongs to turn the chicken over and broil another 7 to 8 minutes until it reaches 165 degrees inside.

Add the toppings:

Pile the artichokes, sun-dried tomatoes, and crumbled feta onto each chicken breast.

One last pass under the broiler:

Return to the oven for 2 to 3 minutes until the feta is golden and bubbling in spots.

Finish and serve:

Sprinkle with fresh parsley and basil and get it to the table while the cheese is still warm and melty.

Pin It

This recipe became my go-to when my sister started eating gluten free. I love how something so simple can make someone feel included at dinner without making a big deal about it. Food is love like that sometimes.

Make It Your Own

Kalamata olives scattered over the top add this perfect briny punch that cuts through the rich feta. I have also used goat cheese when I was out of feta, and it creates this creamy tangy situation that is honestly just as good.

Side Dishes That Work

Lemon rice soaks up all those juices from the pan, or you can keep it light with a crisp cucumber salad dressed in olive oil and vinegar. Either way, something bright and acidic balances the rich topping perfectly.

Leftovers And Meal Prep

This reheats beautifully, though the feta will not be quite as melty the next day. I actually love it cold over salad greens for lunch the next day.

• Store in an airtight container for up to 4 days
• Reheat at 350 degrees until just warm, about 10 minutes
• The flavors actually get better after sitting overnight

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Every time I make this now, I think about how the best recipes often come from throwing things together and hoping for the best. This one has never let me down.

Common Questions

→ Can I grill the chicken instead of broiling?

Yes, grill over medium-high heat for 6-7 minutes per side until cooked through, then add toppings and grill 1-2 minutes more.

→ What can I substitute for feta cheese?

Goat cheese, fresh mozzarella, or grated Parmesan work well as alternatives to feta in this dish.

→ How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature reaches 165°F at the thickest part, and the juices run clear.

→ Can I prepare this ahead of time?

Marinate the chicken up to 4 hours before cooking. Store toppings separately and assemble just before broiling.

→ What sides pair well with this dish?

Lemon rice, roasted vegetables, quinoa salad, or a crisp green salad with Mediterranean dressing complement perfectly.