01 -
Sprinkle chopped parsley on top and add feta crumbles if you feel like it, then serve it up.
02 -
Drop in the cherry tomatoes if you're using them and let everything bubble for 2 minutes more with no lid.
03 -
Pop the chicken back into your pan, turn the heat down, put the lid on, and let it cook gently for about 10–12 minutes, making sure it gets up to 74°C inside.
04 -
Splash in the wine (or broth) along with the lemon juice, scraping up all those delicious brown bits stuck to the pan.
05 -
Toss in the artichokes and sun-dried tomatoes, giving everything a couple of minutes together so the flavors come together.
06 -
Using the same pan, add garlic and stir it around for about half a minute, just until it smells amazing.
07 -
Heat olive oil in a big pan over medium heat, sear your chicken for around 4–5 minutes on each side till golden, then take them out for now.
08 -
Sprinkle the chicken breasts on both sides with oregano, salt, and pepper.