Olive & Artichoke Chicken

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4.54 from 13 votes

Delicious make ahead chicken dish

Prep Time15

Cook Time20

Marinate time8

Total Time8 35

Course: Main Course

Cuisine: American, French

Servings: servings

Calories: 498kcal

Ingredients

Marinade the day before or at least 8 hours ahead of time

½ cup extra virgin olive oil
3 tablespoons fresh parsley chopped (or 2 teaspoon dried)
½ cup balsamic vinegar
1 teaspoon minced garlic
1 teaspoon dried oregano
1 cup black olives halved and pitted
salt and pepper to taste
6-8 boneless skinless chicken breast

Add before throwing in the oven

¾ cup brown sugar
1 cup red wine
16 ounces artichoke hearts from a can - drained and halved

Instructions

Combine marinade ingredients in a shallow baking dish or zip top bag, including chicken.
Cover baking dish tightly with plastic wrap (or use a zip top bag) and refrigerate overnight or about 8 hours.
Next day - preheat oven to 425°F (180°C).
Remove chicken marinade from refrigerator for about 30 minutes before baking. Remove plastic wrap (or place chicken and marinade in a baking dish if using a zip top bag). Sprinkle brown sugar and artichoke hearts over the chicken.
Pour red wine over all the chicken.
Bake on center rack for 20-25 minutes, checking doneness with an instant read thermometer at 18 minutes.

Notes

This is the tastiest chicken you'll ever eat! Makes a wonderful recipe for company and I like to pair it with a simple salad and rolls. It makes entertaining SO easy, but seems so fancy!

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