Description
This Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes is a one-pan wonder packed with bold, savory flavors. Tender chicken breasts are simmered in a light garlic white wine sauce with briny artichokes, sweet sun-dried tomatoes, and fresh herbs. It’s easy enough for a weeknight dinner and elegant enough for guests!
Ingredients
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4 boneless, skinless chicken breasts
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp dried oregano
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2 tbsp olive oil
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3 cloves garlic, minced
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1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
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1 can (14 oz) artichoke hearts, drained and quartered
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1/2 cup cherry tomatoes (optional)
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1/2 cup dry white wine (or chicken broth)
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Juice of 1/2 lemon
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1/4 cup fresh parsley, chopped
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1/4 cup crumbled feta cheese (optional)
Instructions
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Season chicken breasts with salt, pepper, and oregano on both sides.
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Heat olive oil in a large skillet over medium heat. Add chicken and sear for 4–5 minutes on each side until golden brown. Remove and set aside.
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In the same skillet, add garlic and cook for 30 seconds until fragrant.
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Stir in sun-dried tomatoes and artichokes. Cook for 2 minutes.
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Add white wine and lemon juice, scraping up any bits from the bottom of the pan.
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Return chicken to the skillet. Reduce heat to low, cover, and simmer for 10–12 minutes or until chicken is cooked through (165°F internal temp).
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Uncover, add cherry tomatoes (if using), and simmer 2 more minutes.
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Top with fresh parsley and feta before serving.
Notes
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Serve over rice, couscous, or orzo for a complete meal.
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Swap white wine with low-sodium chicken broth if preferred.
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Great for meal prep—flavors get even better the next day.