I always love trying new recipes to try out that are easy and quick and this one fits the bill. I orginally found the recipe here. I also have a habit of changing out the seasonings based on what I like. Instead of plain salt and pepper I used Cavenders all purpose greek seasoning that has quite a few spices mixed together to season my chicken. You can use whatever greek seasoning that you like or is readily available to you where you shop. I also swapped out plain feta for tomato basil feta. Below is my interpretation of the recipe linked. I also get the canned artichkes that are already quartered. You want to drain the liquid from the artichokes..I think I have found a new favorite to make Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 can (14 oz) artichoke hearts quarteredGree
2 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried oregano
Any all purpose greek seasoning to taste
1/2 cup tomato basil feta cheese, crumbled
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and artichoke hearts. Sauté for 2-3 minutes, allowing the garlic to become fragrant and the artichokes to warm through.
Add the lemon zest and juice to the skillet, stirring to combine. Return the chicken to the skillet, spooning the artichoke mixture over the top. Cook for an additional 2-3 minutes to heat the chicken through.
Sprinkle the crumbled feta cheese over the chicken and artichokes, allowing it to soften slightly.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes