Prep time: 10–15 minutes

Cook time: 25–30 minutes

Total time: ~40–45 minutes

Mediterranean Lemon Chicken with Artichokes & Olives

Ingredients:

4 boneless, skinless chicken thighs or breasts (thighs for juiciness!)

2 tbsp olive oil

4 garlic cloves, minced

1 small onion, thinly sliced

1 lemon (zest + juice)

1 cup chicken broth (or dry white wine)

1 (14 oz) can of artichoke hearts (drained & halved)

1/2 cup pitted kalamata or green olives

1 tsp dried oregano (or 1 tbsp fresh chopped)

Optional: red pepper flakes for heat

Fresh parsley or basil for garnish

Instructions:

Season & Sear Chicken:

Pat chicken dry. Season with salt, pepper, and paprika.

In a large skillet or Dutch oven, heat olive oil over medium-high.

Sear chicken until golden brown on both sides (about 3–4 minutes per side). Remove and set aside.

Sauté Aromatics:

In the same pan, lower heat to medium. Add garlic and onion; sauté until fragrant and translucent (2–3 minutes).

Deglaze & Simmer:

Add lemon zest, lemon juice, and broth (or wine), scraping up any browned bits.

Stir in oregano, red pepper flakes (if using), artichokes, and olives.

Return Chicken & Cook:

Nestle the chicken back in the pan. Spoon some of the liquid over it.

Cover and simmer on low heat for about 15–20 minutes, or until chicken is fully cooked and tender.

Garnish & Serve:

Taste and adjust seasoning if needed.

Top with fresh parsley or basil.

Serve over couscous, orzo, rice, or with crusty bread.

Tips for Success

1. Marinate for Extra Flavor

Even 15–30 minutes of marinating in olive oil, lemon juice, garlic, oregano, and thyme makes a big difference.

Optional overnight marination? Even better.

2. Use a Cast Iron or Oven-Safe Skillet

Sear the chicken on the stove for 3–4 minutes per side, then finish baking in the oven at 375°F (190°C) until cooked through.

3. Don’t Overcook

Internal temp should hit 165°F (74°C).

Chicken can dry out easily—especially breasts—so keep a meat thermometer handy.

4. Add Olives & Artichokes Late

Toss them in during the last 10–15 minutes of baking so they stay tender but not mushy.

5. Garnish Wisely

Fresh parsley, a sprinkle of feta, and a squeeze of lemon at the end brighten everything.