Broiled Artichoke Chicken With Feta (Printable)

Golden broiled chicken topped with artichoke hearts, feta, and fresh Mediterranean herbs.

# 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

# How to Make It:

01 - Preheat the broiler to high setting. Position oven rack approximately 6 inches from heat source. Line a baking sheet with aluminum foil and lightly coat with cooking oil.
02 - In a small mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until thoroughly combined.
03 - Arrange chicken breasts on the prepared baking sheet. Brush both sides of each piece generously with the marinade mixture, ensuring even coverage.
04 - Place under broiler and cook for 7-8 minutes per side. Flip carefully using tongs halfway through. Continue until internal temperature reaches 165°F and surface is golden brown.
05 - Remove chicken from oven. Distribute quartered artichoke hearts, sliced sun-dried tomatoes, and crumbled feta cheese evenly over each chicken breast.
06 - Return to broiler for 2-3 minutes. Watch closely until feta cheese begins to turn golden and bubble slightly. Remove promptly to prevent burning.
07 - Remove from oven. Sprinkle fresh chopped parsley and basil over the top. Serve immediately while hot and cheese is melted.

# Expert Advice:

01 -
  • The broiler creates these incredible golden edges on the chicken while keeping it juicy inside, a technique I wish I'd learned years ago
  • Everything comes together in under 40 minutes but looks like you spent much longer thinking about it
  • The Mediterranean flavors work with whatever herbs you have on hand, making it incredibly forgiving
02 -
  • Watch the broiler like a hawk during those last few minutes, because feta can go from golden to burnt incredibly fast
  • Patting the artichoke hearts dry prevents the dish from becoming watery, a lesson I learned after several soggy attempts
03 -
  • Letting the chicken rest for five minutes after broiling helps redistribute the juices for more tender meat
  • A sprinkle of lemon zest right before serving brightens everything up beautifully

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