Name: Mediterranean Lemon Chicken with Artichokes and Olives Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon garlic powder; 2 tablespoons olive oil; 1 lemon, juiced and zested; 1 can (14 oz) artichoke hearts, drained and quartered; 1/2 cup pitted green olives, halved; 1/2 cup chicken broth; 1/4 cup white wine (optional); 1/2 red onion, sliced; 2 cloves garlic, minced; Fresh parsley, chopped for garnish

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Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish perfect for a wholesome weeknight dinner. Tender chicken breasts are baked in a zesty lemon sauce with savory artichokes and olives, bringing a touch of the Mediterranean to your table.

A black cast iron pan sits in the center on a white marbled surface, holding six pieces of golden-brown roasted chicken thighs arranged evenly, showing crispy, textured skin with a light sprinkling of black pepper. Around the pan are five small white bowls: in the top left, deep purple olives; at the top right, round, thin slices of lemon; bottom left holds chopped artichoke hearts with pale green and beige tones; bottom right contains large green olives with a shiny texture, and next to it a few garlic cloves rest on a small white saucer. Two lemon halves are placed on the white marbled surface near the pan's handle, which is wrapped in a soft beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 lemon, juiced and zested
1 can (14 oz) artichoke hearts, drained and quartered
1/2 cup pitted green olives, halved
1/2 cup chicken broth
1/4 cup white wine (optional)
1/2 red onion, sliced
2 cloves garlic, minced
Fresh parsley, chopped for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Season the chicken breasts with salt, pepper, oregano, basil, and garlic powder.
Step 3: In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown.
Step 4: Remove the chicken from the skillet and set aside.
Step 5: In the same skillet, add the sliced red onion and minced garlic. Sauté for 2 minutes until aromatic.
Step 6: Stir in the artichoke hearts and green olives. Cook for another 2 minutes.
Step 7: Pour in the chicken broth, white wine (if using), lemon juice, and lemon zest, bringing the mixture to a simmer.
Step 8: Return the chicken to the skillet, spooning some of the sauce and vegetables over each breast.
Step 9: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is slightly reduced.
Step 10: Garnish with fresh chopped parsley before serving.

Tips & Variations

For a richer flavor, substitute white wine with dry vermouth or extra chicken broth.
You can use boneless chicken thighs instead of breasts for juicier meat.
Add a pinch of crushed red pepper flakes while sautéing for a subtle heat.
Serve with couscous or a side of roasted vegetables to complete the meal.

Storage

Store any 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, adding a splash of chicken broth if needed to loosen the sauce.

How to Serve

The image shows a white plate filled with four pieces of golden brown roasted chicken thighs, each topped with a thin lemon slice and sprinkled with finely chopped green herbs. Around the chicken pieces are layers of pale yellow artichoke hearts with soft, textured leaves, and dark purple olives scattered throughout the dish. The whole plate is drizzled with a shiny, oily sauce that has visible herbs and spices floating in it, creating a glistening effect on the chicken and vegetables. The plate rests on a white marbled surface, and the lighting highlights the juicy, crispy texture of the chicken skin and the freshness of the garnishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish dairy-free?

Yes, this recipe is naturally dairy-free as written. Just be sure any broth or wine you use does not contain added dairy ingredients.

What can I use if I don’t have artichoke hearts?

If you don’t have artichoke hearts, substitute with canned or roasted mushrooms for a similar texture and flavor profile.