Artichoke Lemon Olive Chicken

2 tbsp olive oil, divided

4 boneless and skinless chicken breasts

1 cup diced red onion

1 cup diced red bell pepper

sea salt

ground black pepper

1/2 cup white cooking wine

2 tbsp lemon juice

12 pitted green olives

1-8.5 oz can quartered artichoke hearts, drained

1 lemon, cut into 8 wedges

1/4 cup shredded six-cheese Italian blend (or parmesan)

2 tbsp minced parsley (I used Italian)

1) Preheat oven to 375 degrees

2) To large cast iron skillet, add 1 tbsp olive oil (reserving 1 tbsp) and heat over medium-heat; add chicken breasts and brown 2 minutes each side; remove from skillet and set aside

3) Reduce skillet heat to medium and add reserved 1 tbsp olive oil; add onions and red bell pepper and season lightly with salt and pepper; cook 3 minutes, stirring occasionally; stir in cooking wine and lemon juice and cook additional 3 minutes; add olives and artichoke hearts; remove skillet from heat and return chicken breasts to skillet; spoon olive-artichoke mixture over chicken and place skillet in oven; bake 15 minutes

4) Add lemon wedges to skillet and bake additional 10 minutes until chicken is cooked through; remove from oven, sprinkle with cheese and parsley, and serve

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