Description
Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish featuring tender chicken breasts simmered in a tangy lemon sauce with artichoke hearts, Kalamata olives, and garlic. This easy-to-make recipe combines classic Mediterranean ingredients to create a savory and refreshing meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Sauce
- 3 cloves garlic, minced
- 1 lemon, zest and juice
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup chicken broth
Garnish
- Fresh parsley, chopped
Instructions
- Heat the oil. Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook the chicken. Season the chicken breasts with salt, pepper, and dried oregano. Add them to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant to build the base flavor of the sauce.
- Add artichokes, olives, and lemon. Add the artichoke hearts, Kalamata olives, lemon zest, and lemon juice to the skillet. Stir well to combine all ingredients.
- Deglaze the skillet. Pour in the chicken broth while scraping the bottom of the skillet to loosen any browned bits, adding depth to the sauce.
- Simmer the chicken. Return the chicken breasts to the skillet and simmer for 5-7 minutes until the sauce thickens slightly and the chicken is heated through.
- Garnish and serve. Sprinkle with freshly chopped parsley before serving to add brightness and color.
Notes
- For extra flavor, marinate the chicken in lemon juice, olive oil, garlic, and oregano for 30 minutes before cooking.
- You can use frozen or canned artichoke hearts if fresh are unavailable; just make sure to drain well.
- Adjust salt and pepper according to taste, especially considering the saltiness of Kalamata olives.
- This dish pairs beautifully with rice, couscous, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
