Broiled Artichoke Chicken With Feta (Printable)
Golden broiled chicken topped with artichoke hearts, feta, and fresh herbs for a Mediterranean-inspired meal.
# 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 (optional)
# How To Make It:
01 - Preheat the broiler to high and position a rack about 6 inches from the heat source. Line a baking sheet with foil and lightly oil it.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
03 - Place chicken breasts on the prepared baking sheet. Brush both sides with the marinade.
04 - Broil chicken for 7-8 minutes per side, or until cooked through and golden (internal temperature should reach 165°F).
05 - Remove chicken from the oven. Top each breast evenly with artichoke hearts, sun-dried tomatoes, and crumbled feta.
06 - Return to the broiler for 2-3 minutes, until the cheese is slightly golden and bubbly.
07 - Remove from oven, sprinkle with fresh parsley and basil. Serve immediately.
# Expert Tips:
01 -
- The broiler creates those irresistible crispy edges on the feta while keeping the chicken juicy
- Everything comes together in about 35 minutes with almost zero prep work
- Leftovers reheat beautifully for lunch the next day
02 -
- Pound your chicken breasts to even thickness if they vary widely in size
- Keep a close eye during the final broil since feta can go from golden to burnt quickly
03 -
- Pat the artichoke hearts thoroughly dry to prevent excess moisture on your chicken
- Room temperature chicken cooks more evenly than cold from the fridge