Description
Mediterranean Lemon Chicken with Artichokes & Olives is a flavorful, healthy dish featuring juicy seared chicken breasts simmered in a tangy lemon, olive, and artichoke sauce. This easy-to-make recipe combines classic Mediterranean herbs and ingredients for a delicious meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Sauce and Garnish
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 1 cup green olives, pitted
- 1 cup artichoke hearts, drained and quartered (fresh or jarred)
- 1/2 cup chicken broth
- 1/4 cup white wine (optional, or use more chicken broth)
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts on both sides generously with salt, pepper, dried oregano, dried thyme, and garlic powder to evenly coat them with herbs and spices.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add the minced garlic and sauté for 1-2 minutes until it becomes fragrant, being careful not to burn it.
- Add the Broth and Wine: Pour in the chicken broth and white wine, scraping the bottom of the skillet to loosen any flavorful browned bits. Bring the mixture to a gentle simmer.
- Combine the Ingredients: Add the lemon slices, green olives, and artichoke hearts to the skillet, stirring to combine well with the sauce.
- Cook the Chicken: Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and simmer gently for 15-20 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).
- Finish and Serve: Garnish the dish with freshly chopped parsley. Serve the Mediterranean lemon chicken hot with the sauce and vegetables spooned over rice, quinoa, or a fresh bed of greens.
Notes
- You can substitute chicken thighs for breasts if you prefer a juicier, more flavorful meat.
- If you don’t have white wine, use extra chicken broth as a substitute.
- Fresh herbs can be used instead of dried oregano and thyme for a fresher taste.
- For a low-sodium option, rinse the olives or use low-sodium broth.
