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Mediterranean Lemon Chicken with Artichokes & Olives

Mediterranean Lemon Chicken with Artichokes & Olives

This Mediterranean Lemon Chicken with Artichokes & Olives is a bright, zesty, and savory dish loaded with tender chicken, tangy artichokes, briny olives, and a flavorful lemon-garlic sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Equipment

  • large skillet

Ingredients
  

For the Chicken

  • 4 boneless, skinless chicken breasts or 6 bone-in, skin-on thighs for extra flavor
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika or regular paprika

For the Sauce

  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • ½ cup white wine or chicken broth for a non-alcoholic version
  • 1 cup chicken broth
  • 1 juice of lemon plus extra lemon slices for garnish
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • ½ teaspoon red pepper flakes optional, for a bit of heat

For the Add-Ins

  • 1 cup canned or jarred artichoke hearts drained and quartered
  • ½ cup green or Kalamata olives pitted and halved
  • 2 tablespoon capers optional, for extra briny flavor
  • Fresh parsley or basil for garnish

Instructions
 

Prepare the Chicken

  • Season the chicken with salt, pepper, oregano, and paprika.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.

Make the Sauce

  • In the same pan, add 1 tablespoon olive oil, then sauté the onion and garlic until softened, about 2-3 minutes.
  • Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 1-2 minutes to reduce.
  • Add chicken broth, lemon juice, zest, Dijon mustard, and red pepper flakes. Stir to combine.

Simmer & Finish the Dish

  • Return the chicken to the pan, nestling it into the sauce.
  • Add the artichokes, olives, and capers around the chicken.
  • Cover and simmer over medium-low heat for 10-15 minutes, until the chicken is cooked through (internal temp 165°F/75°C).
  • Garnish with fresh parsley or basil and lemon slices before serving.

Notes

Want a creamy version? Stir in ¼ cup heavy cream or Greek yogurt at the end. Prefer it spicier? Add extra red pepper flakes or a pinch of cayenne. More veggies? Toss in spinach, cherry tomatoes, or bell peppers for extra color. Meal prep friendly! Make ahead and reheat—it tastes even better the next day!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg
Keyword Artichokes, Easy Dinner, Mediterranean Lemon Chicken, Olives, one pan meal, weeknight dinner
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