Preheat your oven to 375F/190C. This is crucial for ensuring that your chicken cooks evenly and comes out perfectly tender.
Spray a baking dish with non-stick spray or drizzle a little olive oil in it. I used a dish that was 9" x 13", but any similar size will work just fine.
Open the can of artichoke hearts and dump them into a colander placed in the sink to let them drain. If you use artichokes packed in oil, drain the oil into a container to save for another use!
Trim the chicken breasts and rub them generously with poultry seasoning. This step is key to flavoring your dish from the inside out.
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, place the chicken in the pan and brown it for about 3 minutes on the first side, or until it’s beautifully golden brown.
While the chicken is browning, check the drained artichoke hearts. If they’re large, cut them into quarters to make them easier to distribute throughout the dish.
After 3 minutes, carefully turn the chicken over and cook for about 2 minutes on the other side. Don’t overcook; it’ll finish in the oven!
Once browned, remove the chicken from the pan and place it on a cutting board. Cut each piece into four long, thin strips.
In a mixing bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and Greek seasoning. This sauce will tie all the flavors together.
Arrange the chicken strips in the prepared baking dish, staggering them to fit as needed. This helps ensure even cooking.
Pour the prepared sauce over the chicken, making sure to coat it well. Then tuck the artichoke hearts around the chicken, and sprinkle with Feta cheese.
Place the baking dish in the oven and bake for 20 to 25 minutes, or until the chicken is cooked through. I recommend using an instant-read meat thermometer to ensure it reaches an internal temperature of 165F/75C for safety.
Once done, season with fresh-ground black pepper to taste and serve hot. Enjoy the delightful flavors of your Artichoke Chicken Bake!
