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Mediterranean Lemon Chicken with Artichokes & Olives
Bright, herby, and bursting with bold flavors—this one-pan wonder is weeknight magic!
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 1 lemon (zest + juice)
- 2 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup artichoke hearts, drained and chopped (jarred or canned)
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- ½ cup chicken broth
- 1 tbsp capers (optional, for briny punch)
Instructions
- Season chicken: Pat chicken dry, then rub with olive oil, lemon zest, oregano, garlic powder, salt, and pepper.
- Sear chicken: Heat a large skillet over medium-high. Cook chicken 5-6 mins per side until golden. Remove and set aside.
- Deglaze: In the same pan, add chicken broth, lemon juice, artichokes, olives, and capers. Scrape up any browned bits.
- Simmer: Return chicken to the pan. Reduce heat to medium-low, cover, and cook 5-7 mins until chicken reaches 165°F (74°C).
- Garnish: Sprinkle with parsley and extra lemon zest.
🔥 Pro Tips
- For crispier chicken: Skip covering the pan in Step 4.
- Add veggies: Toss in spinach or cherry tomatoes for extra freshness.
- Make it creamy: Stir in 2 tbsp Greek yogurt at the end.
🍽 Serving Suggestions
- Over couscous, quinoa, or crusty bread to soak up the sauce.
- With a side of roasted potatoes or a simple Greek salad.
This zesty, briny, and aromatic dish tastes like a Mediterranean vacation! Let me know if you’d like a slow-cooker version. 😊🍋
