There is something undeniably vibrant and refreshing about the Mediterranean Lemon Chicken with Artichokes & Olives Recipe. This dish brings together tender chicken breasts infused with bright lemon zest, briny Kalamata olives, and tender artichoke hearts, creating a harmony of flavors that is both comforting and exciting. It’s a perfect weeknight dinner that feels a little special, bursting with zesty, savory notes and a splash of freshness from the herbs. Every bite tells a story of sun-drenched shores and simple, wholesome ingredients coming together to create magic in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward yet essential for crafting the perfect balance of flavors and textures in this dish. Each component plays a role in building layers of taste, from the juicy chicken breasts to the bold olives, bringing depth and brightness to every forkful.
- 4 boneless, skinless chicken breasts: The tender protein base that soaks up all the wonderful flavors.
- 2 tablespoons olive oil: Adds a silky richness and helps achieve that golden crust on the chicken.
- 1 lemon, zest and juice: Brings vibrant acidity and citrusy brightness that lifts the entire dish.
- 1 cup artichoke hearts, drained and chopped: Offers a tender, slightly tangy bite to contrast the savory chicken.
- 1/2 cup Kalamata olives, pitted and sliced: Provides a deep, briny flavor that balances the lemon’s acidity beautifully.
- 3 cloves garlic, minced: Infuses the dish with a warm, aromatic foundation.
- 1/2 cup chicken broth: Forms the base of the silky sauce that coats the chicken and veggies.
- 1 teaspoon dried oregano: Adds a touch of earthy Mediterranean character.
- Salt and pepper to taste: Essential for seasoning and enhancing every ingredient’s natural flavor.
- Fresh parsley, chopped (for garnish): Sprinkles a burst of herbaceous freshness at the very end.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Step 1: Sear the Chicken
Start by heating the olive oil in a large skillet over medium heat. This warm oil will help you achieve a luscious golden crust. Season the chicken breasts generously with salt, pepper, and dried oregano, rubbing the flavors in. Place them carefully in the skillet and let them cook for about 6 to 7 minutes on each side until perfectly golden and cooked through. When done, remove the chicken from the skillet and set it aside—you want to preserve all those lovely browned bits for the sauce.
Step 2: Sauté the Garlic
Into the same skillet, now flavored with all the chicken’s essence, add the minced garlic. Sauté it for just about a minute until the aroma fills your kitchen—this step adds a fragrant base layer to the sauce you’re about to build.
Step 3: Add Artichokes, Olives, and Lemon
Next, toss in the chopped artichoke hearts and sliced Kalamata olives. Add the lemon zest and freshly squeezed lemon juice to the pan for a bright, tangy twist. Stir everything together to combine the savory, tangy, and briny flavors, making your dish come alive.
Step 4: Deglaze with Chicken Broth
Pour the chicken broth into the skillet, carefully scraping the bottom with a wooden spoon to lift all the flavorful browned bits. This simple step transforms the broth into a rich, deeply flavored base for your sauce.
Step 5: Simmer the Chicken
Return the chicken breasts to the skillet, nestling them into the sauce. Let everything simmer gently for about 5 to 7 minutes, allowing the sauce to thicken slightly and the chicken to soak up all those wonderful Mediterranean flavors. This step seals in juiciness and blends all the ingredients together into one cohesive dish.
Step 6: Garnish and Serve
Just before serving, sprinkle freshly chopped parsley over the dish. This final touch adds a pop of color and a burst of fresh flavor that complements the richness of the chicken and the tanginess of the sauce perfectly.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Garnishes
Finishing with a sprinkle of fresh parsley is not only beautiful but also adds a gentle brightness that cuts through the rich flavors. You can also add a few lemon wedges on the side for extra tang, perfect for those who love a little more citrus kick.
Side Dishes
This dish pairs wonderfully with light sides that soak up the flavorful sauce. Think fluffy couscous, herbed rice, or creamy mashed potatoes. A simple crisp green salad or roasted Mediterranean vegetables complement the chicken’s bold flavors and keep the meal balanced and fresh.
Creative Ways to Present
Want to impress your dinner guests? Serve this dish family-style on a large rustic platter with lemon slices and sprigs of parsley decorating the edges. Or, arrange the chicken breasts on individual plates over a bed of herbed quinoa, spooning the artichoke and olive sauce vibrantly on top for a visually stunning presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and keep them in the refrigerator. The Mediterranean Lemon Chicken with Artichokes & Olives Recipe will stay fresh for up to 3 days, giving you a quick and flavorful meal that reheats beautifully.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. Before freezing, let the dish cool completely. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the chicken and sauce gently in a skillet over medium-low heat, adding a splash of chicken broth if needed to loosen the sauce. This method keeps the chicken moist and preserves all those wonderful Mediterranean flavors perfectly.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely. Bone-in chicken thighs or breasts will work well, but remember to adjust the cooking time since bone-in pieces usually take longer to cook through. Use a meat thermometer to ensure they’re fully cooked.
Are canned artichoke hearts suitable for this recipe?
Yes, canned artichoke hearts work just fine as long as they’re drained well. If you prefer, marinated artichokes add an extra layer of flavor, but adjust the salt accordingly since marinated ones can be saltier.
Can I substitute olives if I don’t have Kalamata?
While Kalamata olives lend a unique, rich brininess, you can use other black olives or even green olives for a different but still delicious flavor profile. Just remember to pit and slice them for even distribution.
Is this recipe gluten-free?
Yes, the Mediterranean Lemon Chicken with Artichokes & Olives Recipe is naturally gluten-free as long as you use gluten-free chicken broth. It’s perfect for anyone avoiding gluten without sacrificing flavor.
What wine pairs well with this dish?
A crisp, citrusy white wine like Sauvignon Blanc, Pinot Grigio, or a light Vermentino pairs beautifully, complementing the lemony brightness and the savory depth of the olives and artichokes.
Final Thoughts
If you’re craving a meal that’s bursting with sunshine and simple elegance, I wholeheartedly encourage you to try the Mediterranean Lemon Chicken with Artichokes & Olives Recipe. It’s a dish that manages to feel both fancy and incredibly approachable, perfect for everyday dinners and special occasions alike. Once you taste the bright lemon, tender chicken, and savory artichoke and olive blend, you’ll find it’s one you’ll want to make again and again.
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Mediterranean Lemon Chicken with Artichokes & Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, flavorful dish featuring tender chicken breasts simmered in a zesty lemon sauce with artichoke hearts and Kalamata olives. Perfectly seasoned with garlic, oregano, and fresh parsley, this easy skillet recipe brings a bright Mediterranean flair to your dinner table in under 30 minutes.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
Sauce
- 3 cloves garlic, minced
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1 lemon, zest and juice
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the Skillet: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken breasts.
- Cook the Chicken: Season the chicken breasts evenly with salt, pepper, and dried oregano. Place them in the skillet and cook for 6-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant without burning.
- Add Vegetables and Lemon: Stir in the chopped artichoke hearts, sliced Kalamata olives, lemon zest, and lemon juice, mixing well to combine all flavors.
- Deglaze the Pan: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits left from cooking the chicken. This adds depth to the sauce.
- Simmer the Chicken in Sauce: Return the chicken breasts to the skillet and let everything simmer together for 5-7 minutes until the sauce thickens slightly and the chicken is heated through and infused with the sauce flavors.
- Garnish and Serve: Finish by sprinkling fresh chopped parsley over the chicken before serving to add a fresh herbal note and visual appeal.
Notes
- Be sure not to overcook the chicken to keep it juicy and tender.
- You can substitute artichoke hearts with marinated ones for an extra tangy flavor.
- If Kalamata olives are too salty, rinse them briefly before adding.
- Serve this dish alongside couscous, rice, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
