If you are craving a vibrant, tangy, and utterly comforting main dish, the Mediterranean Lemon Chicken with Artichokes & Olives Recipe is your perfect go-to. This dish brings together juicy chicken thighs bathed in a bright lemon sauce, intertwined with tender artichokes, briny Kalamata olives, and a subtle hint of capers. It’s a burst of Mediterranean sunshine on your plate, delivering complex flavors with deceptively simple ingredients. Whether for a weeknight dinner or a special gathering, this recipe offers an easy yet impressive way to celebrate fresh, wholesome flavors.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing that authentic Mediterranean essence. Each element in this dish plays a crucial role: the lemon adds vibrant acidity, olives bring a savory depth, and artichokes contribute a pleasing texture and mild earthiness.
- 4 boneless, skinless chicken thighs (or breasts): Choose thighs for juiciness and flavor; breasts work if you prefer leaner meat.
- 1 tablespoon olive oil: Use good quality extra virgin olive oil to enrich the dish’s Mediterranean character.
- 1 teaspoon dried oregano: This classic herb lends an aromatic, slightly peppery note that complements the lemon.
- ½ teaspoon garlic powder: Enhances the savory base without overpowering fresh garlic added later.
- ½ teaspoon salt: Essential for seasoning and bringing all the flavors together.
- ¼ teaspoon black pepper: Adds just the right touch of warmth and spice.
- 1 lemon (zested and juiced): The star ingredient that provides bright citrus zing and freshness.
- 1 (14 oz) can artichoke hearts (drained and quartered): Their delicate texture and mild flavor balance the dish perfectly.
- ½ cup pitted Kalamata olives: These olives offer bold, briny notes that deepen the overall taste.
- 1 tablespoon capers (optional): Adds an extra burst of sharpness and saltiness if you desire.
- ½ cup low-sodium chicken broth: Keeps the sauce moist and savory while allowing control over saltiness.
- 2 cloves garlic (minced): Fresh garlic infuses the dish with robust aroma and richness.
- Fresh parsley for garnish: Adds a bright, herbaceous finish and a splash of color.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Step 1: Season and Sear the Chicken
Begin by seasoning your chicken thoroughly with dried oregano, garlic powder, salt, and black pepper to create a flavor-packed base. Heat your olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken pieces for about 3 to 4 minutes on each side. You want a beautiful golden crust that locks in the juices, though the chicken will not be fully cooked yet. Once nicely browned, set the chicken aside to rest briefly.
Step 2: Build the Sauce
In the same skillet, toss in the minced garlic and sauté it for about a minute until fragrant, taking care not to burn it. Next, pour in the low-sodium chicken broth and fresh lemon juice to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom. These bits hold fantastic flavor that will infuse the sauce. This step starts transforming simple ingredients into a luscious, tangy sauce.
Step 3: Combine and Simmer
Return the seared chicken back into the skillet and add the quartered artichokes, pitted Kalamata olives, capers if using, and lemon zest. Spoon some of the sauce over each piece, coating everything in that lovely citrusy broth. Cover the pan and reduce the heat to low. Let it simmer gently for 10 to 15 minutes, allowing the chicken to reach a safe internal temperature while the flavors meld into a harmonious blend.
Step 4: Garnish and Serve
Once your chicken is fully cooked and succulent, sprinkle fresh chopped parsley over the top to brighten the dish visually and taste-wise. The Mediterranean Lemon Chicken with Artichokes & Olives Recipe is now ready to be plated and enjoyed, releasing a fragrant aroma that invites everyone to the table.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Garnishes
Fresh parsley is a must for this dish, adding vibrant color and a fresh, herbal note that contrasts beautifully with the rich sauce. You can also add thin lemon slices or extra lemon zest for a zingy garnish that intensifies the citrus flavor and makes the dish pop visually.
Side Dishes
This recipe pairs wonderfully with simple sides that soak up the sauce. Think fluffy couscous, steamed rice, or even creamy mashed potatoes. Crusty bread is also fantastic for mopping up every last drop of that delectable lemon-artichoke sauce. For a lighter option, serve alongside a crisp green salad dressed lightly with olive oil and lemon to keep the Mediterranean theme going strong.
Creative Ways to Present
For a more elegant presentation, place the chicken and sauce over a bed of herbed quinoa or whole-grain pilaf, garnished with lemon wedges for an interactive dining experience. Alternatively, serve the chicken in individual shallow bowls with artichokes and olives arranged artfully around each piece. This Mediterranean Lemon Chicken with Artichokes & Olives Recipe also lends itself beautifully to family-style sharing platters, perfect for relaxed dinner parties.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this dish keep well when stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious. Be sure to cool the chicken to room temperature before refrigerating to maintain texture.
Freezing
You can freeze leftover Mediterranean Lemon Chicken with Artichokes & Olives Recipe, though the texture of artichokes may soften slightly after thawing. Pack portions into freezer-safe containers or heavy-duty bags and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently in a skillet over low heat to preserve the chicken’s tenderness and prevent the sauce from reducing too much. Add a splash of broth or water if the sauce thickens too much during reheating. Microwaving works as well but be cautious not to overcook the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but thighs are recommended because they stay moist and flavorful through cooking. If you choose breasts, just watch the cooking time to avoid drying them out.
Is this recipe gluten-free?
Yes, this Mediterranean Lemon Chicken with Artichokes & Olives Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Can I make this dish in the oven?
Yes, after searing the chicken, transfer all ingredients to a baking dish and bake at 375°F for about 25 minutes. This method is equally delicious and hands-off, freeing you up to focus on other things.
What can I substitute for Kalamata olives?
If you don’t have Kalamata olives, black olives or green olives can be used, though they will alter the flavor slightly. Choose pitted olives for ease of eating.
Can I add vegetables to this dish?
Definitely! Cherry tomatoes, bell peppers, or spinach complement the flavors nicely and add more color and nutrients. Add them toward the end of cooking to keep their texture.
Final Thoughts
I truly hope you give the Mediterranean Lemon Chicken with Artichokes & Olives Recipe a try soon. It’s one of those heartwarming dishes that effortlessly connects you to sunny Mediterranean flavors without complicated steps or hard-to-find ingredients. Perfectly balanced, bright, and comforting, it’s a meal that will quickly become a favorite in your home, just as it is in mine.
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Mediterranean Lemon Chicken with Artichokes & Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A flavorful Mediterranean Lemon Chicken with Artichokes and Olives, featuring tender chicken thighs simmered in a savory sauce of lemon, garlic, Kalamata olives, and artichoke hearts. This wholesome one-pan dish combines bright citrus notes with briny olives for a nutritious, gluten-free main course perfect for a quick weeknight dinner or a special meal.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken thighs (or breasts)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce and Garnish
- 1 lemon (zested and juiced)
- 1 (14 oz) can artichoke hearts (drained and quartered)
- ½ cup pitted Kalamata olives
- 1 tablespoon capers (optional)
- ½ cup low-sodium chicken broth
- 2 cloves garlic (minced)
- Fresh parsley for garnish
Instructions
- Season the chicken: In a bowl, season the chicken thighs with dried oregano, garlic powder, salt, and black pepper ensuring the pieces are evenly coated for flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes on each side until golden brown but not fully cooked through. Remove the chicken and set aside.
- Sauté garlic and deglaze: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping the pan to loosen any browned bits for added depth of flavor.
- Add the chicken and other ingredients: Return the chicken to the skillet, then add artichoke hearts, Kalamata olives, capers (if using), and lemon zest. Spoon some of the sauce over the chicken to coat.
- Simmer the chicken: Cover the skillet and simmer on low heat for 10–15 minutes until the chicken is fully cooked and the flavors meld together.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish and serve warm. This pairs beautifully with rice, couscous, or crusty bread for a complete Mediterranean meal.
Notes
- You can alternatively bake this dish in the oven after searing: combine all ingredients in a baking dish and bake at 375°F for 25 minutes.
- Using marinated artichoke hearts enhances the dish’s flavor even more.
- The recipe works well with either chicken thighs or breasts, but thighs provide more moisture and richness.
- For a lower sodium version, reduce added salt and use low-sodium broth.
