Mediterranean Lemon Chicken with Artichokes & Olives Recipe

Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives offers a vibrant mix of tangy, savory, and aromatic flavors. It’s an easy yet impressive dish that brings the sunshine of the Mediterranean right to your dinner table.

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 2 lemons
• Zest of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup green or kalamata olives, pitted
• 1 cup canned or frozen artichoke hearts, drained
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp capers (optional, for extra brininess)
• 1/4 cup fresh parsley, chopped
• 1/2 tsp honey (optional, to balance acidity)

Instructions

1. Step 1: Combine lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and black pepper in a bowl. Coat the chicken thoroughly in this marinade and let it sit for at least 30 minutes, or up to 4 hours for more intense flavor.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
3. Step 3: Using the same skillet, deglaze the pan by adding chicken broth and scraping up any browned bits from the bottom. Then add the olives, artichoke hearts, red pepper flakes (if using), and capers (if using).
4. Step 4: Return the chicken to the skillet. Reduce the heat to low, cover the pan, and let everything simmer gently for 15-20 minutes until the chicken is cooked through.
5. Step 5: Stir in the chopped fresh parsley and honey (if using) to brighten and balance the flavors. Serve the dish warm.
6. Step 6: For serving, pair this dish with couscous, quinoa, or roasted vegetables. Garnish with extra lemon slices for a fresh finish, and consider a side of hummus and warm pita bread to complete your Mediterranean meal.

Tips & Variations

• Use chicken thighs for juicier meat; breasts work well if you prefer leaner cuts.
• Add a splash of white wine while deglazing for extra depth of flavor.
• If you like it spicy, increase the red pepper flakes or add a pinch of cayenne pepper.
• Swap olives for sun-dried tomatoes if you want a different briny note.
• Marinating the chicken overnight will intensify all the vibrant flavors.

Storage

Store 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 broth if needed to keep the sauce moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used. They are leaner and may cook a bit faster, so monitor cooking time carefully to avoid drying out.

What can I serve with this Mediterranean chicken?

This dish pairs beautifully with couscous, quinoa, roasted vegetables, or even a simple green salad. Warm pita bread and hummus also make excellent accompaniments.

Mediterranean Lemon Chicken with Artichokes & Olives Recipe

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★★★★★

4.9 from 143 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A vibrant Mediterranean Lemon Chicken with Artichokes and Olives dish featuring tender, marinated chicken thighs seared and simmered in a zesty lemon, garlic, and oregano sauce enriched with briny olives, artichoke hearts, and capers. This flavorful skillet meal is perfect served with couscous, quinoa, or roasted vegetables for a wholesome Mediterranean-inspired dinner.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless, skinless chicken thighs (or breasts)
• Juice of 2 lemons
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Cooking and Sauce

• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/2 cup green or kalamata olives, pitted
• 1 cup canned or frozen artichoke hearts, drained
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp capers (optional)
• 1/4 cup fresh parsley, chopped
• 1/2 tsp honey (optional)

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Instructions

1. Marinate the Chicken: In a bowl, combine the lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Coat the chicken thighs thoroughly with the mixture, then cover and let them marinate in the refrigerator for at least 30 minutes or up to 4 hours to enhance flavor.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken and sear for 3 to 4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
3. Build the Sauce: In the same skillet, add the chicken broth (or white wine if preferred) to deglaze the pan, scraping up the browned bits from the bottom. Stir in the olives, artichoke hearts, red pepper flakes (if using), and capers (if using) to create a flavorful sauce.
4. Simmer: Return the seared chicken to the skillet. Reduce the heat to low, cover the pan, and let everything simmer gently for 15 to 20 minutes until the chicken is fully cooked and tender.
5. Finishing Touches: Remove the lid, stir in the chopped fresh parsley and honey (if using) to balance the acidity, and let it cook uncovered for 1-2 minutes to meld the flavors. Serve warm.
6. Serving Suggestions: Perfectly pairs with couscous, quinoa, or roasted vegetables for a balanced meal.
7. Additional Pairings: Serve alongside a side of hummus and warm pita bread for a complete Mediterranean experience.
8. Garnish: Add extra lemon slices on the plate for a fresh, citrusy finish.

Notes

• Marinating the chicken longer (up to 4 hours) intensifies the lemon and herb flavors.
• You can substitute chicken breasts if preferred, adjusting cooking time to ensure doneness.
• Use kalamata olives for a deeper, fruitier flavor or green olives for a milder taste.
• Adjust red pepper flakes according to your preferred spice level or omit for milder flavor.
• Honey is optional but helps balance the acidity from the lemon juice and capers.
• For a gluten-free meal, serve with quinoa or gluten-free grain options.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean chicken, lemon chicken, artichokes, olives, one-pan chicken, healthy dinner, lemon garlic chicken, skillet chicken recipe