Mediterranean Lemon Chicken with Artichokes and Olives Recipe
This Mediterranean Lemon Chicken with Artichokes & Olives is a zesty and flavorful dish featuring tender seared chicken breasts simmered in a bright lemon sauce with savory artichokes and Kalamata olives. Perfect for a quick weeknight dinner, this recipe delivers a delightful balance of tangy, salty, and aromatic Mediterranean flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
Chicken
- 4 pieces boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 cup artichoke hearts (canned or frozen, drained)
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup diced onion
- 4 cloves garlic, minced
Sauce
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup chicken broth
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preparation: Season the chicken breasts on both sides generously with salt and pepper to enhance the flavors.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook them for about 5-7 minutes on each side until they turn golden brown. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Aromatics: In the same skillet, add diced onions and minced garlic. Cook, stirring frequently, until the onions become translucent and fragrant, about 3-4 minutes.
- Deglaze & Add Sauce Ingredients: Pour in the chicken broth, fresh lemon juice, and lemon zest into the skillet. Use a wooden spoon to scrape the bottom of the pan to incorporate all the flavorful browned bits left from searing the chicken.
- Simmer Chicken with Add-ins: Return the seared chicken breasts to the skillet, then add the drained artichoke hearts and sliced Kalamata olives. Gently stir so the chicken is coated with the zesty sauce mixture.
- Cook Through: Cover the skillet and reduce the heat to low. Let the chicken simmer for 5-10 minutes until it is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Transfer the chicken to a serving dish and spoon the artichoke and olive sauce over the top. Garnish with fresh parsley if desired and serve warm.
Notes
- Use bone-in chicken breasts for a juicier result, but adjust cooking time accordingly.
- Frozen artichoke hearts should be thoroughly drained and thawed before use to prevent excess liquid.
- For a more intense lemon flavor, add additional lemon zest or a splash of lemon juice just before serving.
- Pair this dish with rice, couscous, or crusty bread to soak up the flavorful sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Mediterranean chicken, lemon chicken, artichoke recipe, olives chicken, quick chicken dinner, healthy chicken recipe
