Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 (14 oz) can artichoke hearts, drained and halved
- 2 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
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Preheat your oven’s broiler and position the rack about 6 inches from the heat source.
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Pound the chicken breasts lightly to an even thickness, if necessary.
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In a shallow dish, combine the olive oil, dried oregano, dried basil, salt, and black pepper. Add the chicken breasts and turn to coat them evenly with the seasoned oil.
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Arrange the chicken breasts in a single layer on a broiler-safe baking sheet or dish.
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Broil the chicken for 5-6 minutes.
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Meanwhile, in a small bowl, combine the drained and halved artichoke hearts, minced garlic, white wine (or chicken broth), and lemon juice.
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Remove the chicken from the oven and spoon the artichoke mixture over the top of each chicken breast.
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Sprinkle the grated Parmesan cheese over the artichoke mixture.
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Return the baking sheet to the oven and broil for an additional 3-5 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the cheese is melted and lightly browned.
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Garnish with chopped fresh parsley and serve hot.
Enjoy this broiled chicken and artichoke dish, bursting with Mediterranean flavors and a perfect combination of lean protein and nutrient-rich vegetables.
