Mediterranean Lemon Chicken with Artichokes and Olives Recipe
This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish featuring tender chicken breasts infused with zesty lemon, aromatic herbs, and the briny goodness of artichokes and olives. Perfectly seared and oven-baked to juicy perfection, this one-pan recipe offers a delightful balance of savory and tangy flavors that transports you straight to the Mediterranean coast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
Sauce and Vegetables
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Season the Chicken: Season the chicken breasts evenly on both sides with salt, pepper, dried oregano, dried basil, and garlic powder to build flavor.
- Sear the Chicken: Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown to lock in juices.
- Remove Chicken: Take the chicken breasts out of the skillet and set them aside temporarily.
- Sauté Aromatics: In the same skillet, add the sliced red onion and minced garlic. Sauté for about 2 minutes until they become fragrant and slightly softened.
- Add Artichokes and Olives: Stir in the quartered artichoke hearts and halved green olives. Cook for another 2 minutes to combine flavors.
- Create the Sauce: Pour in the chicken broth, white wine (if using), lemon juice, and lemon zest. Bring the mixture to a simmer to meld the flavors and slightly reduce the sauce.
- Return Chicken to Skillet: Place the seared chicken breasts back into the skillet, spooning some of the sauce and vegetables over the top of each piece.
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve hot to enjoy the Mediterranean flavors.
Notes
- White wine is optional; you can substitute with additional chicken broth for a non-alcoholic version.
- Ensure the skillet used is ovenproof to safely transfer from stovetop to oven.
- Check chicken doneness with an internal temperature of 165°F (75°C) for safety.
- Serve with crusty bread or over rice or couscous to soak up the delicious sauce.
Keywords: Mediterranean chicken, lemon chicken recipe, chicken with artichokes, baked chicken, healthy chicken dinner
