Description
A delightful Mediterranean recipe combining juicy chicken breasts with artichokes and olives for a flavorful experience.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 lemon, juiced and zested
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup pitted green olives, halved
- 1/2 cup chicken broth
- 1/4 cup white wine (optional; substitute with more broth if needed)
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, oregano, basil, and garlic powder.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced red onion and minced garlic. Sauté for 2 minutes until aromatic.
- Stir in the artichoke hearts and green olives. Cook for another 2 minutes.
- Pour in the chicken broth, white wine (if using), lemon juice, and lemon zest. Bring the mixture to a simmer.
- Return the chicken to the skillet, spooning some of the sauce and vegetables over each breast.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is slightly reduced.
- Garnish with fresh chopped parsley before serving.
Notes
For best flavor, use fresh herbs and adjust seasonings to your taste. This dish also freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean