Mediterranean Chicken Skillet

1.Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil (2 tbsp) over medium-high heat. Add the chicken and cook until it is golden brown and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.

2.In the same skillet, add the mushrooms (1 cup) and cook until they start to soften, about 5 minutes. Add the garlic (3 cloves) and cook for another minute until fragrant.

3.Stir in the sun-dried tomatoes (½ cup), artichoke hearts, chicken broth (1 cup), white wine (if using), dried oregano (1 tsp), and dried basil (1 tsp). Bring the sauce to a simmer and let it cook for 3-4 minutes, allowing the flavors to meld together.

4.Return the chicken to the skillet, nestling it into the sauce. Cover and let everything simmer together for another 5-7 minutes, until the chicken is heated through.

5.Garnish the chicken with fresh parsley (2 tbsp) and grated Parmesan cheese. Serve immediately on a bed of cooked pasta or rice. If desired, add fresh basil leaves for an extra pop of flavor.