A delightful Mediterranean-inspired chicken dish with artichokes and a zesty lemon sauce.
Season the chicken breasts with salt and pepper on both sides.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Add the chicken to the skillet and cook until browned on both sides, about 6 minutes.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside.
Place the chicken on a plate to catch any juices.
Add the remaining olive oil to the skillet and sauté the garlic until fragrant, about 30 seconds.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and scrape the bottom of the skillet to deglaze.
Deglazing helps incorporate all the flavorful bits stuck to the skillet.
Add the chicken broth, lemon juice, sun-dried tomatoes, oregano, and red pepper flakes to the skillet.
Stir well to combine all the ingredients evenly.
Return the chicken to the skillet and add the artichoke hearts.
Arrange the artichokes around the chicken for even cooking.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
Covering the skillet helps retain moisture and cook the chicken thoroughly.
Simmer until the chicken is fully cooked and the flavors meld, about 10 minutes.
Check the chicken's internal temperature to ensure it reaches 165°F (74°C).
Serve the chicken and artichokes with the sauce spooned over the top.
Garnish with fresh parsley or lemon slices for a vibrant presentation.
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