Broiled Artichoke Chicken With Feta (Printable)

Tender broiled chicken topped with artichokes, feta, and fresh herbs for a simple Mediterranean-inspired meal.

# What You 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 packed in oil sliced
11 - 2 tablespoons chopped fresh parsley
12 - 2 tablespoons chopped fresh basil optional

# How To Make It:

01 - Preheat broiler to high setting. Position oven rack approximately 6 inches from heat source. Line baking sheet with aluminum foil and lightly coat with oil.
02 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in small mixing bowl until thoroughly combined.
03 - Arrange chicken breasts on prepared baking sheet. Brush marinade generously over both sides of each piece using basting brush.
04 - Broil chicken 7 to 8 minutes per side until cooked through and golden brown. Internal temperature must reach 165°F for safe consumption.
05 - Remove chicken from oven. Distribute quartered artichoke hearts, sliced sun-dried tomatoes, and crumbled feta cheese evenly across each breast.
06 - Return to broiler for 2 to 3 minutes until feta becomes slightly golden and bubbly. Watch closely to prevent burning.
07 - Remove from oven. Sprinkle with chopped fresh parsley and basil. Serve immediately while hot.

# Expert Advice:

01 -
  • The broiler creates restaurant quality char marks in minutes without firing up the grill
  • Feta and artichoke hearts taste like they were made for each other
  • Everything comes together on one pan so cleanup is practically nonexistent
02 -
  • Do not skip lining your pan with foil unless you enjoy scrubbing baked on feta forever
  • Watch the broiler like a hawk during those last few minutes, feta goes from perfect to burnt fast
  • Letting the chicken rest for 5 minutes keeps all those juices inside where they belong
03 -
  • Pound your chicken to even thickness so nothing dries out while you wait for thicker parts to cook
  • Pat those artichoke hearts really dry or they will make your topping soggy instead of golden

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