Mediterranean cuisine is celebrated for its vibrant flavors, fresh ingredients, and health benefits. One standout dish that captures this spirit is the Mediterranean Lemon Chicken with Artichokes & Olives. This recipe combines tender chicken, tangy lemon, savory artichokes, and briny olives, creating a harmonious blend of tastes that’s both satisfying and nourishing. It’s a dish that not only tastes amazing but also showcases the best of Mediterranean cooking. Whether you’re hosting a dinner party or cooking for your family, this recipe is sure to impress and delight.
Why Make This Recipe
There are many reasons to make Mediterranean Lemon Chicken with Artichokes & Olives. First, it’s relatively easy to prepare, making it perfect for both novice and experienced cooks. The combination of ingredients highlights the essence of Mediterranean flavors—healthy, fresh, and delightful—bringing a taste of the sunny Mediterranean coast to your kitchen.
Moreover, this dish is versatile. It can be served for lunch or dinner and pairs well with a variety of sides like rice, quinoa, or a fresh salad. Additionally, the use of chicken thighs—known for their juiciness—ensures that the final dish is full of flavor and tenderness. With every bite, you can enjoy a medley of textures and flavors, from the crunch of the olives to the rich taste of the chicken.
Lastly, the health benefits of the ingredients, such as olive oil, artichokes, and lemon, add to the allure. These ingredients are known for their antioxidant properties and can contribute to a balanced diet. In short, making this recipe is not just a culinary choice; it’s a step towards a healthier lifestyle while enjoying delicious food.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives
Making Mediterranean Lemon Chicken with Artichokes & Olives is straightforward and rewarding. By following the steps outlined below, you can create a delightful meal that’s bursting with flavor in no time.
Ingredients:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup mixed olives (green and black)
- 1 lemon, thinly sliced
- ½ cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Directions:
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Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Place them skin-side down in the skillet, and sear for about 5 minutes until golden brown. Flip the chicken and cook for an additional 3 minutes. Remove from the skillet and set aside.
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Sauté Aromatics: In the same skillet, add the sliced onions and minced garlic. Cook until fragrant and the onions are softened.
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Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, which will help concentrate the flavors.
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Simmer with Ingredients: Add the chicken broth, dried oregano, crushed red pepper (if using), artichokes, olives, and lemon slices to the skillet. Return the seared chicken to the skillet, nestling it among the other ingredients.
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Cover and Cook: Cover the skillet and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
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Garnish & Serve: Before serving, sprinkle fresh parsley on top for a burst of color and flavor. Serve hot and enjoy!
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives
Mediterranean Lemon Chicken with Artichokes & Olives can be served in various ways, depending on your preferences. A simple yet elegant way to serve it is over a bed of fluffy rice or quinoa, allowing the flavorful sauce to soak into the grains. You can also accompany it with roasted vegetables, a fresh green salad, or crusty bread to mop up the delicious sauce.
For an authentic Mediterranean feel, consider serving the dish with hummus or tzatziki on the side, along with pita bread. A glass of chilled white wine can enhance the meal, making it perfect for dinner parties or special occasions.
How to Store Mediterranean Lemon Chicken with Artichokes & Olives
Storing leftovers is easy with this dish. Allow the chicken to cool down to room temperature. Transfer it to an airtight container and refrigerate. It will stay fresh in the fridge for up to 3 to 4 days. If you want to store it for a longer period, consider freezing it. Place the cooled chicken in a freezer-safe container and it should last for about 2 to 3 months.
When you’re ready to enjoy the leftovers, reheat them gently in a skillet over low heat or in the microwave until warmed through. You may want to add a splash of broth or water while reheating to keep the sauce from drying out.
Tips to Make Mediterranean Lemon Chicken with Artichokes & Olives
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Use Fresh Ingredients: Whenever possible, use fresh garlic, herbs, and vegetables for the best flavor. Fresh lemon juice can also add brightness to the dish.
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Adjust Seasonings: Feel free to modify the seasonings to your taste. If you prefer a milder flavor, reduce the amount of crushed red pepper flakes, or if you love a zesty kick, add a splash more of lemon juice.
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Marinate the Chicken: For even more flavor, consider marinating the chicken in olive oil, lemon juice, garlic, and herbs for a few hours or overnight before cooking.
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Add More Veggies: You can include other vegetables like bell peppers or cherry tomatoes to the dish for added nutrition and color.
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Don’t Skip the Deglazing: Scraping up the bits from the bottom of the pan adds a depth of flavor that makes the sauce rich and delicious.
Variations
While the classic Mediterranean Lemon Chicken with Artichokes & Olives is stunning on its own, there are ways to customize it to suit your tastes or ingredients on hand. Here are a few variations to consider:
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Different Proteins: Instead of chicken, you can use bone-in, skin-on chicken breasts, or even fish like salmon or cod for a lighter version of this dish.
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Vegetarian Option: For a vegetarian twist, consider replacing the chicken with hearty vegetables like eggplant or zucchini, and use vegetable broth instead of chicken broth.
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Add Nuts: Toasted pine nuts or slivered almonds can add an extra crunch and nutty flavor when sprinkled over the dish just before serving.
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Different Herbs: Substitute or complement oregano with other herbs like thyme, rosemary, or dill for different flavor profiles.
FAQs
1. Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs. Just reduce the cooking time slightly since they cook faster without bones.
2. Can I substitute the white wine?
Yes, you can use chicken broth in place of the white wine if you prefer. It will still be delicious and maintain the dish’s flavor.
3. How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (75°C) to be safe to eat. You can use a meat thermometer for accuracy.
4. What side dishes pair well with this chicken?
This dish pairs wonderfully with rice, couscous, quinoa, or a fresh salad. It can also be enjoyed with crusty bread or roasted vegetables.
Mediterranean Lemon Chicken with Artichokes & Olives stands out as a delightful and easy meal to prepare, promising an explosion of flavors with every bite. Whether it’s for a family dinner or a special gathering, this dish will surely be a crowd-pleaser. Enjoy your journey into the heart of Mediterranean cooking with this simple yet elegant recipe!
Mediterranean Lemon Chicken with Artichokes & Olives
Equipment
- Large skillet
- Tongs
- Mixing Bowl
Ingredients
Main Ingredients
- 4 boneless skinless chicken thighs
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 lemon zested and juiced
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes optional
- 1 cup chicken broth low-sodium
- 1 can artichoke hearts drained and halved
- 1/2 cup Kalamata olives pitted and halved
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Season chicken thighs with salt, pepper, oregano, and lemon zest.
- Heat olive oil in a large skillet over medium heat. Sear chicken thighs until golden on both sides, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds. Add chicken broth and lemon juice, scraping up any browned bits.
- Return chicken to the skillet. Add artichoke hearts and olives. Cover and simmer on low heat for 15–20 minutes until chicken is cooked through.
- Garnish with fresh parsley before serving. Serve warm with rice, couscous, or crusty bread.
