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🧂 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.
🔥 Nutrition (per serving, approximate):
- Calories: 320
- Fat: 18g
- Protein: 34g
- Carbs: 5g
- Fiber: 2g
- Net Carbs: 3g