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4.96 from 48 votes

Chicken with Artichokes, Sun Dried Tomatoes and Feta

Create a restaurant quality chicken dinner at home that is packed full of flavor! The best grilled chicken topped with pantry ingredients. It doesn't get much better than this!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Chicken, Main Course, Poultry
Cuisine: Italian, Mediterranean
Keyword: best grilled chicken recipe, grilled chicken with toppings, Italaian chicken recipe
Servings: 4
Calories: 173kcal


  • 4 6-ounce boneless skinless chicken breasts
  • 3 tablespoons balsamic vinegar (or apple cider vinegar)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup marinated artichoke hearts (from a jar packed in oil), drained of oil and roughly chopped
  • 1/3 cup sun dried tomatoes (from a jar packed in oil), drained of oil and roughly chopped
  • 2 ounces feta cheese (1/2 cup)


  • In a small bowl, whisk the cider vinegar, garlic, basil, oregano, oil, salt, and pepper. Pour the mixture into a gallon-size resealable plastic bag and add the chicken. Press as much air from the bag as possible and seal. Turn the bag a few times to coat all of the chicken in marinade and refrigerate for at least 30 minutes and up to 1 day, turning the bag occasionally to ensure the chicken marinates evenly.
  • Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway. The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer.
  • Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before topping with artichokes, sun dried tomatoes, and crumbled feta.


Calories: 173kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 605mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 1.3mg