• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 cup chicken broth

• 1/4 cup fresh lemon juice

• 1 tsp lemon zest

• 1 tsp dried oregano

• 1/2 tsp crushed red pepper flakes (optional)

• 1 can (14 oz) artichoke hearts, drained and halved

• 1/2 cup pitted Kalamata olives

• 1/4 cup sun-dried tomatoes, chopped (optional)

• 2 tbsp capers (optional)

• 2 tbsp fresh parsley, chopped

Instructions

1. Season chicken breasts with salt and black pepper on both sides.

2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

4. Pour in chicken broth and lemon juice, then stir in lemon zest, oregano, and red pepper flakes.

5. Return chicken to the skillet. Add artichokes, olives, and sun-dried tomatoes.

6. Simmer uncovered for 10–12 minutes, until the chicken is cooked through and the sauce slightly reduces.

7. Stir in capers and sprinkle with fresh parsley before serving.