Broiled Artichoke Chicken With Feta (Print View)

Chicken breasts topped with artichokes, feta and sun-dried tomatoes, quickly broiled for a bright Mediterranean main.

# What You Need:

→ 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

# How-To Steps:

01 - Set the oven broiler to high. Line a baking sheet with aluminum foil and lightly brush the surface with olive oil to prevent sticking.
02 - Arrange the chicken breasts on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with dried oregano, salt, and freshly ground black pepper.
03 - In a medium mixing bowl, combine the drained and quartered artichoke hearts, crumbled feta cheese, sliced sun-dried tomatoes, minced garlic, fresh lemon juice, and chopped parsley. Toss gently until all ingredients are evenly distributed.
04 - Spoon the artichoke-feta mixture evenly over each seasoned chicken breast, pressing lightly so the topping adheres.
05 - Place the baking sheet about 6 inches from the broiler heat source. 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 to allow juices to redistribute. Garnish with additional fresh parsley before serving.

# Expert Hints:

01 -
  • The broiler caramelizes the feta and artichokes into something that tastes like you spent hours, not minutes.
  • It is genuinely weeknight friendly with almost zero hands on cooking after you assemble everything.
  • The combination of tangy, briny, and bright flavors makes people think you secretly trained at a restaurant.
02 -
  • Do not walk away from the broiler during the last few minutes because feta goes from golden to charred faster than you can pour yourself a glass of wine.
  • Pounding the chicken to even thickness before broiling was a game changer I resisted for years and now refuse to skip.
03 -
  • Let the chicken rest the full three minutes before cutting so every drop of juice stays inside where it belongs.
  • A pinch of chili flakes and some lemon zest added to the topping mixture will make people ask what your secret is.

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