If you’re craving a dish that effortlessly combines bright, zesty flavors with the rustic charm of the Mediterranean, then this Mediterranean Lemon Chicken with Artichokes and Olives Recipe is your new go-to. It’s a vibrant celebration of tender chicken breasts, tangy lemon, briny olives, and tender artichoke hearts all simmered together in an irresistibly flavorful sauce. Perfect for a weeknight dinner or impressing guests without stress, this recipe brings sunshine to your plate and warmth to your kitchen.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create layers of flavor, texture, and color that make this dish a true standout. Each one plays a vital role in balancing the bright, savory, and slightly tangy notes that define the Mediterranean style.
- 4 boneless, skinless chicken breasts: A lean, versatile protein that soaks up the delicious sauce perfectly.
- 2 tablespoons olive oil: The heart of Mediterranean cooking, adding richness and helping to brown the chicken.
- 1 lemon, zest and juice: Adds fresh citrus brightness that lifts the entire dish.
- 1 cup artichoke hearts, drained and chopped: Provides a tender, slightly nutty texture with subtle sweetness.
- 1/2 cup Kalamata olives, pitted and sliced: Brings a salty, briny punch of flavor that complements the lemon perfectly.
- 3 cloves garlic, minced: Infuses a wonderful aromatic depth to the sauce.
- 1/2 cup chicken broth: Creates a savory base that blends all the ingredients together.
- 1 teaspoon dried oregano: A classic Mediterranean herb that enhances the overall flavor profile.
- Salt and pepper to taste: Essential seasonings to balance and amplify all the other flavors.
- Fresh parsley, chopped (for garnish): Adds a pop of color and a fresh herbal finish.
How to Make Mediterranean Lemon Chicken with Artichokes and Olives Recipe
Step 1: Prepare and Sear the Chicken
Start by heating olive oil in a large skillet over medium heat. While it warms, season your chicken breasts generously with salt, pepper, and dried oregano. Once the oil is shimmering, add the chicken and cook it for about 6 to 7 minutes on each side, until beautifully golden and cooked through. This searing step locks in flavor and ensures a delicious crust. When done, remove the chicken and set it aside to rest while you build the sauce.
Step 2: Sauté Garlic and Build the Sauce
In the very same skillet, toss in the minced garlic and let it sauté for about a minute until fragrant but not browned. This forms the aromatic base of the sauce that will beautifully marry the other ingredients.
Step 3: Add Artichokes, Olives, and Lemon
Next, stir in the chopped artichoke hearts, sliced Kalamata olives, lemon zest, and fresh lemon juice. These components bring a wonderful mix of textures and bright, tangy flavor bursts that are signature to this Mediterranean Lemon Chicken with Artichokes and Olives Recipe.
Step 4: Pour in Chicken Broth and Simmer
Pour the chicken broth into the skillet, gently scraping the bottom to lift all those tasty browned bits left from searing the chicken. Return the chicken breasts to the pan, nestling them into the sauce, and let everything simmer gently for another 5 to 7 minutes. This allows the flavors to meld and the sauce to thicken slightly.
Step 5: Garnish and Serve
Finally, sprinkle freshly chopped parsley over the top to add a burst of color and fresh herbal notes that brighten each bite. Your Mediterranean Lemon Chicken with Artichokes and Olives Recipe is now ready to delight your taste buds!
How to Serve Mediterranean Lemon Chicken with Artichokes and Olives Recipe
Garnishes
Fresh parsley is a classic choice, but you could also add a few lemon wedges or a light drizzle of extra virgin olive oil for a glossy finish. These simple touches elevate the presentation and add freshness with every forkful.
Side Dishes
This dish pairs wonderfully with fluffy couscous, herbed rice, or even creamy mashed potatoes to soak up the luscious sauce. For lighter fare, serve alongside a crisp green salad or roasted seasonal vegetables to balance the meal.
Creative Ways to Present
For a family-style feast, arrange the chicken on a large platter swimming in the sauce and topped with vibrant parsley. Or, for a more personalized experience, plate each serving with the artichokes and olives artistically scattered around the chicken, making it as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate. The flavors continue to meld overnight, making it perfect for next-day meals. Consume within 3 to 4 days for best taste and safety.
Freezing
This Mediterranean Lemon Chicken with Artichokes and Olives Recipe freezes well. Place portions in freezer-safe containers or bags, leaving some space for expansion. It will keep its deliciousness for up to 2 months frozen.
Reheating
Reheat gently on the stovetop over low heat or in the microwave. Adding a splash of chicken broth or water helps keep the chicken moist and ensures the sauce doesn’t dry out. Stir occasionally to heat evenly.
FAQs
Can I use bone-in chicken for this recipe?
Absolutely! Bone-in chicken will take a little longer to cook but can add extra juiciness and flavor. Just adjust your cooking times accordingly and make sure the chicken is cooked through before serving.
Are canned artichokes okay to use?
Yes, canned or jarred artichoke hearts work perfectly in this recipe. Just be sure to drain and chop them before adding, and opt for varieties packed in water or brine without added oils for the best flavor balance.
Can I use green olives instead of Kalamata?
You can! Green olives are milder and less briny, which will give the dish a slightly different flavor profile but still delicious. Adjust the amount to taste if you prefer less saltiness.
Is this dish gluten-free?
Yes, as written, this Mediterranean Lemon Chicken with Artichokes and Olives Recipe is naturally gluten-free. Just ensure any chicken broth you use is gluten-free too, as some brands may contain additives.
Can I make this recipe vegan or vegetarian?
For a vegan or vegetarian version, substitute the chicken with firm tofu or hearty vegetables like mushrooms and zucchini. Replace chicken broth with vegetable broth and follow the rest of the steps, adjusting cooking times as needed.
Final Thoughts
This Mediterranean Lemon Chicken with Artichokes and Olives Recipe is a bright, flavorful dish that’s surprisingly simple to prepare and sure to please any crowd. It’s perfect for those moments when you want something comforting yet a little different, capturing the essence of Mediterranean cooking in every bite. Give it a try—you might just find your new favorite weeknight meal!
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Mediterranean Lemon Chicken with Artichokes and Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish combining tender chicken breasts with briny Kalamata olives, tangy lemon, and earthy artichoke hearts. Cooked in a skillet and finished with fresh parsley, it offers a quick and healthy meal perfect for weeknights with a bright Mediterranean flair.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried oregano
Sauce & Additional Ingredients
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook the chicken: Season the chicken breasts evenly with salt, pepper, and dried oregano. Place them in the skillet and cook for 6-7 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for 1 minute until it becomes fragrant, being careful not to burn it.
- Add vegetables and lemon: Stir in the chopped artichoke hearts, sliced Kalamata olives, lemon zest, and lemon juice. Mix well to combine the flavors.
- Deglaze with broth: Pour in the chicken broth while scraping the bottom of the skillet to loosen any browned bits, which add depth to the sauce.
- Simmer the chicken: Return the chicken breasts to the skillet and let them simmer in the sauce for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Ensure the chicken is reheated through.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish just before serving to add a fresh, herbaceous touch.
Notes
- Use fresh lemon for the best bright and tangy flavor.
- Chicken breasts can be substituted with thighs for a juicier option.
- If canned artichokes are used, drain well to avoid excess moisture.
- Serve with crusty bread or over rice to make a complete meal.
- Adjust seasoning with salt and pepper after simmering to taste.
