Mediterranean Lemon Chicken with Artichokes and Olives Recipe

Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives is a bright and savory dish that’s both flavorful and easy to prepare in one pan. Perfect for a weeknight dinner, it combines tender chicken with tangy lemon, briny olives, and tender artichokes for a delightful meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon (zest and juice)
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup artichoke hearts, drained and chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup chicken broth
• 1 tablespoon capers (optional)

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels to help achieve a good sear. Season both sides generously with salt, black pepper, garlic powder, and dried oregano.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Step 3: Reduce the heat to medium and add the lemon juice and zest to the skillet. Scrape up any browned bits from the bottom of the pan and let the mixture simmer for about 1 minute.
4. Step 4: Pour in the chicken broth, then add the chopped artichoke hearts, sliced Kalamata olives, and capers if using. Stir gently to combine.
5. Step 5: Return the chicken breasts to the skillet, nestling them among the sauce and vegetables. Let everything simmer for 5-10 minutes so the flavors meld and the chicken absorbs the sauce.
6. Step 6: Sprinkle fresh parsley over the dish just before serving to add a pop of color and freshness.
7. Step 7: Serve the chicken warm with sauce and veggies spooned over top. This dish pairs well with rice, quinoa, or a crisp salad.

Tips & Variations

• Use bone-in chicken thighs for extra juiciness and rich flavor.
• Add a splash of white wine with the chicken broth for a deeper sauce complexity.
• Substitute fresh oregano if you have it on hand for a brighter herb taste.
• Olives vary in saltiness—rinse them if you want a milder dish.
• For a creamy touch, stir in a spoonful of Greek yogurt just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw the chicken before cooking to ensure even cooking and proper searing.

Can I make this dish dairy-free?

Absolutely. This recipe is naturally dairy-free unless you choose to add yogurt as a variation. Simply omit any dairy additions to keep it suitable.

Mediterranean Lemon Chicken with Artichokes and Olives Recipe

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Mediterranean Lemon Chicken with Artichokes & Olives is a bright and savory one-pan dish featuring tender seared chicken breasts infused with lemon zest, oregano, and garlic, simmered alongside artichoke hearts, Kalamata olives, and capers for a flavorful Mediterranean twist. This easy stovetop recipe is perfect for a quick weeknight meal and pairs wonderfully with rice or fresh salad.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Sauce & Vegetables

• 1 lemon (zest and juice)
• 1 cup artichoke hearts, drained and chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1 tablespoon capers (optional)
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped

Instructions

1. Prepare the Chicken: Pat the chicken breasts dry using paper towels to ensure a good sear. Season both sides generously with salt, black pepper, garlic powder, and dried oregano to infuse the flavors.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set aside on a plate.
3. Make the Sauce: Reduce heat to medium and add the lemon juice and zest to the skillet. Scrape the brown bits from the bottom of the pan, allowing them to dissolve into the mixture. Let it simmer for about 1 minute to incorporate the flavors.
4. Add the Broth and Veggies: Pour in the chicken broth, then add the chopped artichoke hearts, sliced Kalamata olives, and capers if using. Stir gently to combine all ingredients evenly.
5. Return Chicken to Skillet: Nestle the seared chicken breasts back into the skillet with the sauce and veggies. Let everything simmer together for 5-10 minutes, allowing the chicken to absorb the sauce’s flavors.
6. Garnish: Sprinkle fresh chopped parsley over the dish before serving to add a fresh, vibrant touch.
7. Serve: Serve the Mediterranean Lemon Chicken warm with spoonfuls of the sauce and vegetables over the top. Ideal accompaniments include rice, quinoa, or a fresh salad.

Notes

• For juicier chicken, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
• Capers are optional but add a nice briny contrast to the dish.
• You can substitute chicken broth with vegetable broth for a lighter option.
• To make this a gluten-free meal, ensure all ingredients, especially broth and spices, are certified gluten-free.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Keywords: Mediterranean chicken, lemon chicken, artichoke recipe, healthy chicken dinner, one-pan chicken, Kalamata olives, easy chicken recipes