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Sautéed Chicken with Artichokes, Olives, and Oregano

1
Total Time
16 min
Prep
8 min
Cook
8 min
Serves
4
Difficulty
Easy
This skillet dinner features simple sun-drenched flavors of the Mediterranean.

Ingredients

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz thinly-sliced cutlets

dried oregano

1 tsp

sea salt

⅛ tsp

black pepper

¼ tsp, freshly ground

olive oil

2 tsp

reduced-sodium chicken broth

¾ cup(s)

canned artichoke hearts without oil

14 oz, drained and halved

olive(s)

10 medium, kalamata, pitted, halved

fresh lemon juice

2 Tbsp

fresh parsley

2 Tbsp, flat-leaf, chopped

Instructions

  1. Sprinkle the chicken with the oregano, salt, and pepper.
  2. Heat the oil in a large nonstick skillet over medium-high heat.
  3. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side.
  4. Transfer the chicken to a serving plate; cover and keep warm.
  5. Add the broth, artichoke hearts, olives, and lemon juice to the skillet; bring to a boil, scraping any browned bits from the bottom of the pan.
  6. Reduce the heat and simmer, uncovered, until the liquid is reduced slightly, about 2 minutes.
  7. Stir in the parsley, then spoon the sauce over the chicken.

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