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
Scale
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.
