Mediterranean Lemon Chicken Artichokes Olives (Printable)
A vibrant, zesty chicken dish infused with Mediterranean flavors of lemon, artichokes, and briny olives.
# What You'll Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1 medium red onion, thinly sliced
03 - 3 garlic cloves, minced
04 - 1 cup marinated artichoke hearts, drained and quartered
05 - 1 cup cherry tomatoes, halved
→ Flavorings & Pantry
06 - 1 large lemon, zested and juiced
07 - 1/3 cup pitted green olives, halved
08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 cup dry white wine (or low-sodium chicken broth)
11 - 1 tsp dried oregano
12 - 1/2 tsp dried thyme
13 - 1/2 tsp smoked paprika
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, oregano, thyme, and smoked paprika.
03 - In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown. Remove and set aside on a plate.
04 - In the same skillet, add sliced onion and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
05 - Add artichoke hearts, cherry tomatoes, green olives, Kalamata olives, and lemon zest to the skillet. Stir to combine and heat through.
06 - Return chicken to the skillet, nestling it among the vegetables. Pour in white wine and lemon juice, scraping up any browned bits from the bottom.
07 - Transfer skillet to the preheated oven. Bake, uncovered, for 20–25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - Remove from oven and sprinkle with fresh chopped parsley. Serve warm, spooning the pan juices over the chicken.
# Expert Hints:
01 -
- The bright lemon cuts through rich olives creating that perfect balance you crave from Mediterranean food
- Everything cooks in one pan so you get maximum flavor with minimum cleanup
02 -
- Dont skip the searing step, those browned bits on the bottom of the pan are what makes the sauce taste restaurant quality
- The sauce will look thin when you first take it out of the oven but it thickens beautifully as it rests
03 -
- If your skillet handle isnt ovenproof, wrap it completely in heavyduty foil before putting it in the oven
- Let the chicken rest for at least 5 minutes after cooking, this keeps it juicy and tender