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
Scale
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.
