Mediterranean Chicken Sun-Dried Artichokes (Printable Version)
One-pan chicken with sun-dried tomatoes, artichokes, fresh herbs, and lemon in a Mediterranean-inspired sauce.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon ground black pepper
04 -
1/2 teaspoon dried oregano
05 -
2 tablespoons olive oil
→ Flavor Base
06 -
3 cloves garlic, minced
→ Vegetables
07 -
120 grams sun-dried tomatoes in oil, drained and sliced
08 -
400 grams canned artichoke hearts, drained and quartered
09 -
75 grams cherry tomatoes, halved (optional)
→ Sauce & Garnish
10 -
120 milliliters dry white wine or chicken broth
11 -
Juice of 1/2 lemon
12 -
15 grams fresh parsley, chopped
13 -
30 grams crumbled feta cheese (optional)
# Steps:
01 -
Sprinkle both sides of chicken breasts with salt, black pepper, and dried oregano.
02 -
Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 4 to 5 minutes on each side until golden brown, then remove and set aside.
03 -
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 -
Stir in sun-dried tomatoes and artichokes. Cook for 2 minutes, allowing flavors to meld.
05 -
Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
06 -
Return chicken breasts to the skillet. Reduce heat to low, cover, and simmer for 10 to 12 minutes or until internal temperature reaches 74°C.
07 -
Uncover the skillet, add cherry tomatoes if using, and simmer for an additional 2 minutes.
08 -
Top with chopped fresh parsley and crumbled feta cheese before serving.
# Notes:
01 -
Serve over rice, couscous, or orzo for a complete dish.
02 -
Substitute white wine with low-sodium chicken broth if preferred.
03 -
Ideal for meal preparation—flavors intensify when stored overnight.