Mediterranean Lemon Chicken with Artichokes & Olives Recipe
If you’re hunting for a dinner that brings the sun-drenched flavors of the Mediterranean to your very own table, Mediterranean Lemon Chicken with Artichokes & Olives is a revelation. Each bite is bursting with juicy, seasoned chicken, zesty lemon, creamy artichoke hearts, and briny olives, all bathed in a silky sauce that you’ll want to mop up with every last grain of rice or orzo. It’s vibrant, aromatic, and effortless—perfect for impressing guests or just treating yourself to a weeknight escape!
Ingredients You’ll Need
The beauty of Mediterranean Lemon Chicken with Artichokes & Olives is that its irresistible flavor comes from a handful of straightforward staples. Every ingredient is chosen not just for taste, but for the color and texture it brings to the party—each bite is a celebration of contrast and harmony!
- Chicken Thighs or Breasts: Juicy and tender, these are perfect for soaking up all the bright flavors!
- Olive Oil: The go-to Mediterranean fat for a velvety sear and rich undertones.
- Dried Oregano: A classic herb that infuses both warmth and earthiness to the chicken.
- Salt & Black Pepper: Essential for properly seasoning and balancing the whole dish.
- Garlic: A fragrant backbone—don’t skimp, fresh garlic brings magical depth.
- Chicken Broth: Forms the savory, flavor-packed sauce that ties everything together.
- Lemon Juice: Fresh is a must! Adds the lively tang that defines this Mediterranean Lemon Chicken with Artichokes & Olives.
- Artichoke Hearts: Mild and creamy, they lend an irresistible texture and mellow flavor.
- Kalamata Olives: Rich, salty, and delightfully briny—half them for maximum flavor spread.
- Sun-Dried Tomatoes (Optional): For a sweet-tart punch of color and a little something extra.
- Lemon Slices & Fresh Parsley: These garnishes make the finished plate pop with both flavor and brightness.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives
Step 1: Season the Chicken
Start by generously sprinkling oregano, salt, and pepper over your chicken pieces. This quick step sets the foundation for flavor, infusing the chicken with fragrant Mediterranean character right from the start.
Step 2: Sear to Golden Perfection
Pour olive oil into a large skillet and heat it over medium-high. Add the seasoned chicken and cook for 4 to 5 minutes on each side, letting a lovely golden crust form. This seals in all the juices and gives the chicken a mouthwatering texture—don’t rush this part!
Step 3: Build the Sauce
Once the chicken is nearly done, transfer it to a plate. Turn the heat to medium and add the minced garlic, sautéing just until it’s fragrant—about 30 seconds. Quickly pour in the chicken broth and lemon juice, scraping up any brown bits left in the pan for maximum flavor. This is where the signature sauciness of Mediterranean Lemon Chicken with Artichokes & Olives comes together.
Step 4: Stir in the Mediterranean Stars
Add the artichoke hearts, kalamata olives, and sun-dried tomatoes (if you’re using them) into the skillet. They only need a gentle stir to start soaking up the lemony broth, layering the dish with color and character.
Step 5: Return and Simmer
Return the chicken pieces to the pan, nestling them lovingly into the sauce. Lower the heat, cover the skillet, and let everything simmer for 8 to 10 minutes. The chicken finishes cooking and the flavors mingle into a dish that tastes like you slaved over it—but really didn’t.
Step 6: Garnish and Serve
Turn off the heat and scatter fresh chopped parsley and lemon slices over the skillet. These final touches make your Mediterranean Lemon Chicken with Artichokes & Olives look as fresh and appetizing as it tastes.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives
Garnishes
You can’t go wrong with generous handfuls of fresh parsley and plenty of bright lemon slices. They do more than just look pretty—they add a burst of freshness and that gorgeous table appeal. Crumble a bit of feta cheese over the top for a subtle, creamy touch if you want to really impress.
Side Dishes
All the luscious sauce from Mediterranean Lemon Chicken with Artichokes & Olives is just begging to be soaked up, so serve with fluffy couscous, fragrant basmati rice, or pillowy orzo. Roasted potatoes, a chilled cucumber salad, or even a slice of rustic bread round out the meal in authentic style.
Creative Ways to Present
This dish is a scene-stealer! Arrange the chicken on a large platter, scatter the artichokes and olives all around, and ladle the sauce over the top. Scatter plenty of herbs and colorful lemon slices. If serving a crowd, try presenting the dish family-style with sides in vibrant bowls—a true Mediterranean feast!
Make Ahead and Storage
Storing Leftovers
Let any leftover Mediterranean Lemon Chicken with Artichokes & Olives cool completely, then tuck it into an airtight container. It’ll keep in the fridge for up to 3 days, and actually tastes even better as the flavors gently meld overnight.
Freezing
This dish freezes beautifully—perfect for prepping ahead. Place the cooled chicken and sauce in a freezer-safe container for up to 2 months. For the best texture, freeze without the garnishes and add those just before serving once thawed.
Reheating
To reheat, simply warm gently on the stovetop or in the microwave until piping hot. Add a splash of broth or squeeze of fresh lemon to revive the sauce and recapture all the original brightness of Mediterranean Lemon Chicken with Artichokes & Olives.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both chicken breasts and thighs work perfectly here—breasts will be a little leaner, while thighs stay extra juicy. Adjust your cooking time slightly if using breasts, as they tend to cook a bit faster.
What’s the best way to pit and halve kalamata olives?
Buy pre-pitted olives to save time! Simply slice each olive lengthwise and give it a gentle twist to halve. If they aren’t pitted, just gently crush each olive with the side of a knife and remove the pit before halving.
Can I make Mediterranean Lemon Chicken with Artichokes & Olives ahead of time?
Yes, this recipe is fabulous for meal prep or entertaining. Assemble the dish up to a day in advance—just reheat gently and add fresh garnishes right before serving for the freshest taste and look.
What’s a good dairy-free alternative for richer sauce?
If skipping the butter or cheese, simply add a splash of extra olive oil or even a tablespoon of nutritional yeast to the sauce for richness without any dairy. The dish shines on its own thanks to bold Mediterranean flavors!
Is this dish really gluten-free?
Yes, Mediterranean Lemon Chicken with Artichokes & Olives is naturally gluten-free, provided you serve it with rice or a gluten-free grain. Just double-check your chicken broth and sun-dried tomatoes to be sure they don’t contain any hidden gluten.
Final Thoughts
Once you whip up Mediterranean Lemon Chicken with Artichokes & Olives, you’ll want it on repeat—trust me. It’s the kind of recipe that lifts your spirits any night of the week, combining bold flavor, healthful ingredients, and a touch of the Mediterranean’s laid-back joy. Give it a try and see just how easy and delicious your next dinner can be!
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Mediterranean Lemon Chicken with Artichokes & Olives Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mediterranean Lemon Chicken recipe is a flavorful and easy-to-make dish that combines the zing of lemon with the brininess of olives and artichokes. It’s a one-pan meal that’s perfect for a quick weeknight dinner.
Ingredients
Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 (14-ounce) can artichoke hearts, drained and halved
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup chopped sun-dried tomatoes (optional)
- Lemon slices and chopped fresh parsley for garnish
Instructions
- Season the Chicken: Season the chicken with oregano, salt, and pepper.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 4–5 minutes on each side, or until golden and nearly cooked through. Remove chicken and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium and sauté the garlic for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the artichokes, olives, and sun-dried tomatoes if using.
- Simmer: Return the chicken to the skillet, nestling it into the sauce. Cover and simmer on low for 8–10 minutes, or until the chicken is fully cooked and tender.
- Garnish and Serve: Garnish with lemon slices and fresh parsley before serving.
Notes
- Serve over couscous, rice, or orzo to soak up the flavorful sauce.
- For extra richness, add a splash of white wine or a tablespoon of butter to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
