Instructions

• Pound the 1 ½ pounds boneless skinless chicken breasts to ½-inch thickness, pat dry with paper towels, and season both sides with salt and ground black pepper to taste.
• Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
• Add the chicken to the skillet and cook without moving for 4–5 minutes. Flip and cook the other side 4–5 minutes more, until the internal temperature reaches 165°F and the chicken is no longer pink. Transfer the chicken to a plate and tent loosely with foil.
• Reduce the heat to medium. Add 1 teaspoon minced garlic to the skillet and cook, stirring, for about 30 seconds until fragrant.
• Add 1 1/4 cups half & half, the drained 14-ounce can marinated artichoke hearts, 1/4 cup chopped sun-dried tomatoes, and 1/3 cup pitted kalamata olives to the skillet. Stir to combine.
• Bring the mixture to a gentle simmer and cook 5–6 minutes, stirring occasionally, until the sauce is slightly thickened.
• Stir in 1/4 cup parmesan cheese until melted and incorporated into the sauce.
• Return the cooked chicken to the skillet, nestling the pieces into the sauce. Reduce the heat to medium-low and cook about 5 minutes more to reheat the chicken and meld the flavors.
• Remove the skillet from the heat. Sprinkle 1/4 cup feta cheese and 2 tablespoons sliced fresh basil over the chicken.
• Serve the chicken with the creamy Mediterranean sauce spooned over it (works well with pasta or rice).