Name: Mediterranean Lemon Chicken with Artichokes and Olives Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon garlic powder; 2 tablespoons olive oil; 1 lemon, juiced and zested; 1 can (14 oz) artichoke hearts, drained and quartered; 1/2 cup pitted green olives, halved; 1/2 cup chicken broth; 1/4 cup white wine (optional); 1/2 red onion, sliced; 2 cloves garlic, minced; Fresh parsley, chopped for garnish

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Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives is a bright and flavorful dish that combines tender chicken breasts with tangy lemon, savory olives, and tender artichokes. It’s a simple yet elegant meal perfect for weeknight dinners or special occasions.

The dish shows four pieces of golden brown chicken thighs, each with a crispy, herb-speckled skin layer topped with a thin, bright yellow lemon slice and sprinkled with fresh green parsley. Around the chicken, there are pale yellow artichoke quarters with smooth, layered textures soaked in a shiny, oily light green sauce that fills the white plate. Scattered dark purple olives add contrast and round shapes between the chicken and artichokes, while the sauce glistens and pools beneath everything, creating a rich, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 lemon, juiced and zested
1 can (14 oz) artichoke hearts, drained and quartered
1/2 cup pitted green olives, halved
1/2 cup chicken broth
1/4 cup white wine (optional)
1/2 red onion, sliced
2 cloves garlic, minced
Fresh parsley, chopped for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Season the chicken breasts with salt, pepper, oregano, basil, and garlic powder.
Step 3: In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown.
Step 4: Remove the chicken from the skillet and set aside.
Step 5: In the same skillet, add the sliced red onion and minced garlic. Sauté for 2 minutes until aromatic.
Step 6: Stir in the artichoke hearts and green olives. Cook for another 2 minutes.
Step 7: Pour in the chicken broth, white wine (if using), lemon juice, and lemon zest, bringing the mixture to a simmer.
Step 8: Return the chicken to the skillet, spooning some of the sauce and vegetables over each breast.
Step 9: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is slightly reduced.
Step 10: Garnish with fresh chopped parsley before serving.

Tips & Variations

Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor, or substitute with additional chicken broth for a non-alcoholic version.
For extra tenderness, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
Add cherry tomatoes or sun-dried tomatoes for a sweeter, tangier twist.
Serve with couscous, rice, or crusty bread to soak up the delicious sauce.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through to keep the chicken moist. The sauce may thicken when chilled; add a splash of chicken broth or water when reheating if needed.

How to Serve

The dish shows several layers starting with a base of golden-brown cooked chicken breasts, each piece seasoned and crispy on the outside. On top, there are slices of light yellow lemon with a juicy texture, and large pale green artichoke hearts, cut into halves and quarters. Scattered around and on the chicken are glossy dark purple Kalamata olives. The entire dish is sprinkled with finely chopped fresh green herbs, adding a touch of freshness and color contrast. All of this is served on a clean white plate, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken can be used, but it will require a longer cooking time. Adjust the oven baking to about 35-40 minutes and check that the internal temperature reaches 165°F (74°C).

Is there a substitute for artichoke hearts?

If you don’t have artichoke hearts, you can substitute with sautéed mushrooms or roasted bell peppers for a similar texture and flavor balance.