Baked Mediterranean Chicken

a piece of mediterranean chicken in a skillet with toppings

A simple chicken dinner with Mediterranean flavors cooked in one skillet.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Marinate time 1

Servings servings

Calories 591kcal

Author Ashley C.

Ingredients

2.5 pounds boneless skinless chicken breasts split in half
1/4 cup extra virgin olive oil plus more for cooking
2 lemons juiced
4 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup dry white wine (or chicken broth)
1/2 cup chicken broth
15.5 ounces quartered artichoke hearts drained (1 can)
2 cups grape tomatoes
8 ounces kalamata olives drained
1 cup red onion minced
4 ounces feta cheese crumbled
1/2 cup sun-dried tomatoes undrained
Fresh parsley for garnish
Lemon slices for garnish

Instructions

Pound the chicken breasts evenly, then place them in a plastic zipped top bag or large bowl.
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Pour the marinade into the bag with the chicken, seal and massage into the chicken, then refrigerate for at least 1 hour, up to 4 hours.
When ready to cook, preheat the oven to 400 degrees Fahrenheit. In a large cast iron skillet set over medium-high heat, heat 2 tablespoons of olive oil.
Remove the chicken from the marinade and place it in the hot skillet; discard the marinade.
Sear the chicken, 2 to 3 minutes on each side. Add the white wine and deglaze the pan, then add the chicken broth and simmer, reducing the liquid by half. Remove the skillet from the heat and transfer the chicken to a cutting board.
Place half of the artichoke hearts, tomatoes, olives and onion, in the bottom of the skillet, then place the chicken on top. Tuck the remaining vegetables around the chicken. Cover with a lid or foil and bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit on an instant thermometer.
Remove from the oven and sprinkle with sun-dried tomatoes and feta cheese. Bake, uncovered for another 5 minutes.
Allow to rest 5 minutes before serving. Garnish with lemon slices and fresh parsley.

Notes

STORAGE

Store leftovers in a sealed container in the refrigerator for up to 3 days.

To freeze, you can add this chicken dinner to an airtight container or freezer safe bag, making sure to remove all of the air. Freeze for up to 3 months. The tomatoes may not hold their shape as well when defrosting but it will still taste delicious.

To reheat, warm in the microwave or in a skillet over medium heat until heated through.

Nutrition