Mediterranean Lemon Chicken with Artichokes & Olives
This Mediterranean-inspired lemon chicken is bursting with bright flavors from artichokes, olives, garlic, and herbs. A one-skillet dish that’s elegant enough for guests and easy enough for weeknights.
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.
Notes
You can substitute boneless chicken breasts if desired. Add spinach or sun-dried tomatoes for an extra veggie twist.