Greek Artichoke Chicken
Elevate your weeknight dinner routine with this vibrant Greek Artichoke Chicken dish, a Mediterranean-inspired recipe brimming with bold flavors and wholesome ingredients. Tender, golden-seared chicken breasts are nestled in a tangy medley of artichoke hearts, juicy cherry tomatoes, and briny Kalamata olives, all simmered in a zesty white wine and lemon sauce infused with garlic, oregano, and thyme. Topped with a generous sprinkle of creamy feta cheese and baked to perfection in one skillet, this easy 30-minute meal is as satisfying as it is comforting. Garnish with fresh parsley for an extra pop of color, and serve with fluffy couscous, rice, or warm crusty bread to soak up every luscious drop. Perfect for busy nights or when you're craving a taste of the Mediterranean right at home!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 can (14 ounces) canned artichoke hearts, quartered
- 1 cup cherry tomatoes, halved
- 1 cup pitted Kalamata olives
- 0.5 cup dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 cup crumbled feta cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Season the chicken breasts on both sides with salt and ground black pepper.
Sear the chicken breasts in the skillet for 2–3 minutes on each side, or until golden brown. Remove the chicken and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Sauté minced garlic for 1 minute, or until fragrant.
Add the artichoke hearts, cherry tomatoes, and Kalamata olives to the skillet, stirring to combine.
Pour in the white wine and lemon juice, then stir in the dried oregano and thyme. Allow the mixture to simmer for 2–3 minutes.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture.
Sprinkle crumbled feta cheese over the top of the chicken and vegetables.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Carefully remove the skillet from the oven and let the dish rest for 5 minutes.
Garnish with freshly chopped parsley, if desired, before serving. Serve warm with rice, couscous, or crusty bread.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
