Mediterranean Chicken with Olives, Tomatoes and Artichoke Hearts
Mediterranean Chicken with olives, tomatoes, and artichoke hearts is an easy sheet pan dinner.
Ingredients
- 1.5 pounds boneless skinless chicken breasts thinly sliced
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 6 ounces black olives about 3/4 cup
- 3/4 cup Manzanilla olives
- 3/4 cup cherry or grape tomatoes
- 6 ounces marinated artichoke hearts quartered
- 1 tablespoon capers
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried oregano
- 1/4 cup feta cheese crumbled
- 1/2 cup non-alcoholic white cooking broth or chicken broth
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the chicken breasts in half lengthwise so the pieces are about 1/4 inch thick.
- Arrange the chicken on a large sheet pan.
- Add the sliced red onion, minced garlic, black olives, Manzanilla olives, capers, artichoke hearts, and cherry tomatoes around and over the chicken.
- Sprinkle crumbled feta cheese over the ingredients.
- Drizzle everything with olive oil and season with salt, black pepper, and dried oregano.
- Pour the non-alcoholic white cooking broth or chicken broth into the pan.
- Bake for about 25 minutes until the chicken reaches an internal temperature of 165°F and the onions are soft and lightly caramelized while the tomatoes become roasted and juicy.
- Serve the Mediterranean Chicken with Olives, Tomatoes and Artichoke Hearts warm directly from the pan.
Notes
This dish pairs beautifully with couscous, rice, or warm pita bread.