Pound each chicken breast to an even thickness of about 3/4 inch (if needed). Brush both sides with 2 tbs olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano. Drizzle 1 tbs lemon juice over the breasts and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Preheat Grill

Preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Oil the grill grates lightly to prevent sticking.

Grill Chicken

Place chicken on the hot grill and cook 4–6 minutes per side, until grill marks form and internal temperature reaches 165°F (74°C). Remove chicken to a warm plate, tent with foil, and let rest 5 minutes before topping with sauce.

Make the Base for Sauce

While the chicken rests, heat 1 tbs butter in a large skillet over medium heat. Finely mince 1 shallot and 2 garlic cloves. Add shallot and sauté 1–2 minutes until translucent, then add garlic and cook 30 seconds until fragrant.

Deglaze and Reduce

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Increase heat to medium-high and simmer 3–4 minutes until the wine reduces by roughly half.

Add Stock and Cream

Add 1 cup chicken stock and bring to a gentle simmer for 2–3 minutes. Lower heat to medium-low and stir in 1 cup heavy cream. Simmer 4–5 minutes, stirring occasionally, until the sauce begins to thicken.

Finish the Sauce

Stir in 1 tbs grated Parmesan cheese, 1 tbs oil-packed sun-dried tomatoes (chopped), 1 cup diced fresh tomatoes, and 3 quartered marinated artichoke hearts. Add 2 cups fresh baby spinach and cook 1–2 minutes until wilted. Season to taste with 1 tsp red pepper flakes (adjust), and more salt and pepper if needed. Swirl in 1 tsp extra-virgin olive oil and torn fresh basil leaves.

Plate

Place one grilled chicken breast on each plate (8 oz equivalent). Spoon generous portions of the white wine cream sauce with tomatoes and artichoke hearts over the chicken. Garnish with a few extra basil chiffonade if desired. Serve with two chosen sides (garlic mashed potatoes, steamed broccoli, herb rice) alongside.

Optional Sides (timing and reheating)

Garlic mashed potatoes: reheat prepared mashed potatoes in a saucepan over medium-low heat with a splash of milk or cream and a knob of butter, stirring until warmed through (about 5–7 minutes).

Steamed broccoli: steam fresh broccoli florets in a steamer basket over boiling water for 4–6 minutes until bright green and tender-crisp. Season with salt, pepper, and a squeeze of lemon.

Herb rice: reheat cooked rice with 1 tsp butter and a tablespoon of chopped fresh parsley or herbs in a covered saucepan over low heat, stirring occasionally until heated (3–5 minutes).