Ingredients
- Boneless, skinless chicken breasts: 4 (about 6 oz each)
- Artichoke hearts (canned or frozen, quartered): 1 (14 oz) can or 1 (10 oz) package
- Kalamata olives (pitted and halved): 1/2 cup
- Lemon: 1 (zest and juice)
- Dried oregano: 1 teaspoon
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Chicken broth: 1/2 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a bowl, combine lemon zest, lemon juice, minced garlic, and dried oregano. Whisk in olive oil.
- Step 3: Place chicken breasts in the prepared baking dish. Pour the lemon mixture over the chicken, ensuring each piece is well coated.
- Step 4: Scatter the artichoke hearts and Kalamata olives around the chicken breasts in the dish.
- Step 5: Pour chicken broth into the bottom of the dish.
- Step 6: Bake for 25-30 minutes, or until chicken is cooked through and juices run clear. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, adding a splash of chicken broth if needed to prevent drying.
- Serve this bright chicken dish over couscous or quinoa to soak up all the delicious sauce.
- Don't be shy with the lemon zest – it really amplifies the Mediterranean flavors and adds a lovely aroma while baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American