Mediterranean Lemon Chicken with Artichokes and Olives Recipe
Mediterranean Lemon Chicken with Artichokes & Olives is a flavorful and healthy dish featuring tender chicken breasts seasoned with aromatic herbs, seared to perfection, and baked with tangy lemon, artichokes, green olives, and a savory white wine sauce. This rustic Mediterranean recipe balances bright citrus notes with briny olives and earthy herbs, making it perfect for a family dinner or entertaining.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Chicken and Seasoning
- 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
Sauce and Vegetables
- 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
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken dish.
- Season the chicken: Season the chicken breasts evenly on both sides with salt, pepper, dried oregano, dried basil, and garlic powder to build a flavorful base.
- Sear the chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes per side until golden brown and crispy to lock in juices.
- Sauté aromatics: Remove the chicken from the skillet and set aside. In the same skillet, add sliced red onion and minced garlic. Sauté for 2 minutes until fragrant and softened, releasing the flavors.
- Add vegetables: Stir in the artichoke hearts and green olives. Cook for another 2 minutes, allowing the vegetables to warm and meld flavors.
- Make sauce: Pour in the chicken broth, white wine (if using), lemon juice, and lemon zest. Bring the mixture to a simmer to blend the bright citrus with the savory base.
- Return chicken to skillet: Place the seared chicken breasts back into the skillet, spooning some of the sauce, artichokes, and olives over each piece to infuse the chicken while baking.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F/74°C) and the sauce is slightly reduced and flavorful.
- Garnish and serve: Remove from oven and garnish the dish with freshly chopped parsley before serving warm, perfect with rice, couscous, or crusty bread.
Notes
- If you do not have an ovenproof skillet, transfer the seared chicken and sauce to a baking dish before placing it in the oven.
- White wine is optional but adds depth; substitute with additional chicken broth if preferred.
- For a spicier kick, add red pepper flakes when sautéing the garlic and onions.
- This dish pairs exceptionally well with Mediterranean sides such as couscous, quinoa, or roasted vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently to retain moisture.
Keywords: Mediterranean chicken, lemon chicken, artichokes recipe, olives dish, baked chicken, healthy chicken recipe, one-pan chicken dinner
