Mediterranean Lemon Chicken with Artichokes & Olives Recipe
If you’re searching for the perfect weeknight dinner that feels like a mini vacation on a plate, Mediterranean Lemon Chicken with Artichokes & Olives will absolutely steal your heart (and everyone else’s at the table). This vibrant one-skillet dish bursts with sunny lemon, juicy chicken, tender artichoke hearts, and briny pops of Kalamata olives. It comes together quickly, yet tastes like something you might order at a cozy Mediterranean bistro. Whether you’re new to Mediterranean cooking or just looking to shake up your dinner routine, this recipe checks every box for flavor, color, and simplicity.
Ingredients You’ll Need
I absolutely love how the ingredients for Mediterranean Lemon Chicken with Artichokes & Olives are straightforward yet every single one pulls its weight. From tangy lemon to aromatic herbs and that pop of briny olive goodness, each item contributes something essential to the magic. Grab everything on this list—it’s a celebration of pantry staples and fresh flavors!
- Chicken thighs: Juicy and full of flavor, they stay tender and moist while simmering in the sauce.
- Olive oil: Adds Mediterranean richness, helping the chicken brown beautifully in the skillet.
- Salt & black pepper: The classic seasonings that ensure your dish is perfectly balanced and savory.
- Dried oregano: Brings authentic Mediterranean aroma and depth—don’t skip it!
- Garlic: Just a touch infuses the whole dish with an irresistible garlicky fragrance.
- Chicken broth: Creates a flavorful, silky sauce that the chicken bathes in as it cooks.
- Dry white wine (optional): Adds brightness and complexity, but feel free to use extra broth if you prefer.
- Lemon (juice and zest): The essential zingy star, bringing freshness and a gorgeous citrus note.
- Artichoke hearts: Tender and a little tangy—they soak up all that lemony, herby goodness.
- Kalamata olives: Their briny saltiness contrasts beautifully with the bright lemon and sweet artichokes.
- Capers: Tiny, punchy bursts of flavor that make each bite exciting.
- Fresh parsley: Chopped and sprinkled just before serving, for color, lift, and that unmistakable garden-fresh finish.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives
Step 1: Season the Chicken
Start by patting the chicken thighs dry, then season both sides with salt, pepper, and dried oregano. This quick step guarantees every bite is flavorful right from the beginning. Rubbing the spices in helps them penetrate and really sticks to the chicken for the searing step.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, lay the chicken in (careful, it’ll sizzle!) and let it cook undisturbed for about 3-4 minutes per side. Aim for a deep, golden brown crust—that color means flavor. Transfer the chicken to a plate while you build the sauce.
Step 3: Sauté the Garlic
Drop the heat to medium and toss your minced garlic into the same skillet. Let it cook for about 30 seconds, stirring constantly so it doesn’t burn. You’ll smell an amazing aroma filling your kitchen—that’s how you know the base of your sauce is ready!
Step 4: Build the Sauce
Pour in the chicken broth, and if you’re using wine, add that now too. Stir in the lemon juice and zest. This is your flavor-packed, citrusy, slightly tangy sauce—scrape the bottom of the pan to loosen up all those browned bits (they’ll melt right into your sauce, adding even more depth).
Step 5: Simmer with Veggies
Nestle the chicken back into the pan and scatter the artichoke hearts, Kalamata olives, and capers all around. Reduce the heat to low, cover the skillet, and simmer gently for 15–20 minutes. The chicken finishes cooking gently in all that lemony goodness while the veggies soak up the flavors.
Step 6: Finish and Serve
Uncover, check that your chicken is cooked through, and sprinkle with plenty of freshly chopped parsley. The final flourish adds color and a bright, herbal spark. Serve straight from the skillet for a rustic Mediterranean feast.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives
Garnishes
A final shower of chopped fresh parsley makes the whole platter pop with color, but if you want to go all out, add a few extra lemon wedges or thin lemon slices for folks to squeeze over their own serving. Even a dusting of crumbled feta or chopped fresh dill is fabulous if you’re feeling indulgent!
Side Dishes
My favorite way to serve Mediterranean Lemon Chicken with Artichokes & Olives is with fluffy couscous, herby quinoa, or a simple pile of roasted potatoes. Each soaks up the bright, savory sauce beautifully. Warm crusty bread is another winner for sopping up every last drop!
Creative Ways to Present
For a breezy dinner party, spoon the chicken and all those gorgeous veggies onto a big platter and sprinkle generously with extra parsley and lemon zest. Or, serve with miniature forks at a party as a sharing appetizer. It’s also wonderful in a warm pita wrap or over a big, leafy green salad for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Mediterranean Lemon Chicken with Artichokes & Olives keeps very well! Let everything cool, then pack into an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, so some say it’s even better the next day.
Freezing
This dish freezes like a charm. Place cooled portions in freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months. Just thaw in the fridge overnight before reheating to preserve the tender texture of the chicken and veggies.
Reheating
To reheat, pop everything in a covered skillet or saucepan on low heat until warmed through (add a splash of broth if it looks dry). You can also microwave individual portions, but gentle stovetop reheating best preserves the bright, saucy flavor of your Mediterranean Lemon Chicken with Artichokes & Olives.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work beautifully, though they’re a bit leaner and cook a little faster—just keep an eye out to avoid overcooking. You may want to cut large breasts in half for even cooking and juicy results.
What can I use instead of white wine?
No worries if you’d rather skip the wine; simply use extra chicken broth instead. You’ll still get loads of flavor and wonderful sauciness from the other ingredients in Mediterranean Lemon Chicken with Artichokes & Olives.
Are there other types of olives I can use?
Kalamatas are classic, but a mix of green olives or even your favorite marinated olives can add a fun twist. Just make sure they’re pitted for easy eating, and drain them well before adding to the pan.
Is this dish spicy?
Not at all! Mediterranean Lemon Chicken with Artichokes & Olives is bright, tangy, and herbaceous without being spicy. If you love a bit of heat, feel free to sprinkle in red pepper flakes or serve with harissa on the side.
Can I make this recipe ahead of time?
Definitely! This dish is wonderful made in advance—it reheats well and the flavors deepen as it sits. Perfect for meal prep or when you want a stress-free dinner party main course.
Final Thoughts
Whether you’re looking to add Mediterranean flair to your weeknight dinners or cooking to impress, Mediterranean Lemon Chicken with Artichokes & Olives is pure sunshine on a plate. Gather your favorite people, pour a glass of wine, and treat yourselves to a dish bursting with flavor and easy, breezy style. I can’t wait for you to try it and make it your own new favorite!
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Mediterranean Lemon Chicken with Artichokes & Olives Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mediterranean Lemon Chicken with Artichokes & Olives is a flavorful and satisfying dish that brings the bright and zesty flavors of the Mediterranean to your table. Tender chicken thighs are cooked with artichoke hearts, olives, and capers in a lemony broth, creating a delicious and aromatic one-pan meal.
Ingredients
Chicken:
- 6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
Sauce:
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup dry white wine (optional, can substitute with more broth)
- juice and zest of 1 large lemon
Additions:
- 1 can (14 ounces) artichoke hearts, drained and halved
- ½ cup pitted Kalamata olives
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken: Season chicken thighs with salt, pepper, and oregano.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown, about 3–4 minutes per side. Transfer chicken to a plate.
- Prepare the sauce: Reduce heat to medium and add garlic to the skillet, cooking for 30 seconds until fragrant. Pour in chicken broth, white wine (if using), lemon juice, and lemon zest, scraping up any browned bits from the bottom.
- Simmer: Return chicken to the skillet and add artichoke hearts, olives, and capers. Reduce heat to low, cover, and simmer for 15–20 minutes, until chicken is cooked through.
- Finish and serve: Sprinkle with fresh parsley before serving.
Notes
- This dish pairs beautifully with couscous, quinoa, or roasted potatoes.
- For extra lemon flavor, add thin lemon slices to the skillet during the simmering step.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg
