Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon (juiced and zested)
- 1 can (14 oz) artichoke hearts (drained and quartered)
- 1/2 cup pitted green olives (halved)
- 1 cup chicken broth
- 1/2 red onion (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, oregano, basil, and garlic powder.
- In a large ovenproof skillet, heat olive oil over medium-high heat. Sear seasoned chicken for 3-4 minutes on each side until golden brown. Remove from skillet.
- Sauté sliced red onion and minced garlic in the same skillet for about 2 minutes until aromatic.
- Stir in quartered artichokes and halved olives; cook for an additional 2 minutes.
- Add chicken broth, lemon juice, and zest; bring to a simmer.
- Return seared chicken to the skillet; spoon sauce over each piece.
- Bake in the preheated oven for 20-25 minutes until chicken is cooked through.
- Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with sauce (170g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg