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
Scale
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.
