Mediterranean Lemon Chicken with Artichokes & Olives
Posted on October 28, 2025
🧂 Ingredients:
4 boneless, skinless chicken breasts (or thighs)
Salt and black pepper, to taste
2 tbsp olive oil
3 cloves garlic, minced
1 cup chicken broth
Juice and zest of 1 lemon
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 (14 oz) can artichoke hearts, drained and halved
½ cup pitted green or kalamata olives
¼ cup sun-dried tomatoes (optional, but adds great flavor)
2 tbsp capers (optional)
2 tbsp chopped fresh parsley, for garnish
👩🍳 Instructions:
Season the Chicken: Pat chicken dry and season both sides with salt and black pepper.
Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for about 4–5 minutes per side, until golden brown. Remove and set aside.
Make the Sauce: In the same skillet, add garlic and sauté for 30 seconds. Pour in chicken broth, lemon juice, lemon zest, oregano, and red pepper flakes. Scrape any browned bits from the pan.
Add Veggies & Simmer: Add artichoke hearts, olives, and sun-dried tomatoes. Stir and bring to a gentle simmer.
Combine & Finish Cooking: Return chicken to the pan. Simmer uncovered for about 10–15 minutes, until the chicken is fully cooked and the sauce slightly thickens.
Garnish & Serve: Sprinkle with fresh parsley and serve warm.
🍋 Tips & Variations:
For a creamier version, add ¼ cup heavy cream or coconut cream before simmering.
Add spinach or mushrooms for extra nutrition.
Serve with cauliflower rice, zoodles, or a light Greek salad for a complete meal.
