If you’re craving a dish that bursts with bright, tangy flavors and savory Mediterranean charm, this Mediterranean Lemon Chicken with Artichokes & Olives Recipe is a must-try. Tender chicken breasts are perfectly seared and then simmered in a vibrant sauce of lemon, briny olives, and tender artichokes, creating a harmonious blend that feels fresh yet comforting. It’s a dish that comes together quickly but delivers a depth of flavor that will have you reaching for seconds and maybe even thirds. Whether you’re cooking for family or impressing friends, this recipe brings a little sunshine to your dinner table.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but pack so much personality into this dish. Each one plays a vital role, from the olive oil that helps crisp the chicken, to the lemon zest and juice that brighten everything up, and the artichokes and olives that introduce a delightful briny contrast. This simple lineup means you can create an elegant meal without fuss.
- 4 boneless, skinless chicken breasts: The star protein that soaks up all the Mediterranean goodness.
- 2 tablespoons olive oil: Adds richness and helps achieve that perfect golden sear on the chicken.
- 1 lemon, zest and juice: Brings a fresh, citrusy kick that lifts the entire dish.
- 1 cup artichoke hearts, drained and chopped: Gives a tender, slightly tangy texture that complements the chicken beautifully.
- 1/2 cup Kalamata olives, pitted and sliced: Offers a briny punch that balances the lemon’s brightness.
- 3 cloves garlic, minced: Builds a fragrant base flavor that’s absolutely irresistible.
- 1/2 cup chicken broth: Creates a savory, slightly saucy finish to keep the chicken juicy.
- 1 teaspoon dried oregano: Adds that classic herbal note essential to Mediterranean cooking.
- Salt and pepper to taste: Enhances every flavor and ties everything together.
- Fresh parsley, chopped (for garnish): Delivers a fresh, green touch for both color and subtle flavor.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Step 1: Sear the Chicken
Start by heating your olive oil in a large skillet over medium heat. While the pan warms, season those chicken breasts generously with salt, pepper, and dried oregano. This seasoning step is crucial because it builds the foundation of flavor. Place the chicken in the hot skillet and cook each side for about 6 to 7 minutes until they develop a golden crust and are cooked through. This initial sear locks in juices, giving you tender, flavorful chicken. Once cooked, remove the chicken from the skillet and set it aside to rest for a moment.
Step 2: Build the Sauce
With the chicken resting, it’s time to wake up your skillet again. Toss in the minced garlic and sauté it for about a minute until it becomes fragrant—this scent instantly makes your kitchen feel like a Mediterranean bistro. Next, add the chopped artichoke hearts, sliced Kalamata olives, lemon zest, and fresh lemon juice. Stir everything together to marry the flavors that will soon coat your chicken.
Step 3: Add Chicken Broth and Simmer
Pour in the chicken broth carefully, making sure to scrape up any browned bits from the pan’s bottom. These bits are packed with flavor and will enrich the sauce beautifully. At this point, return the chicken breasts to the skillet and let everything simmer gently for another 5 to 7 minutes. This allows the sauce to thicken slightly while the chicken soaks up those wonderfully bright and savory notes.
Step 4: Garnish and Serve
Just before serving, sprinkle the chopped fresh parsley over the chicken to add a burst of color and a subtle herbal freshness. The Mediterranean Lemon Chicken with Artichokes & Olives Recipe is now ready to delight your taste buds and impress your guests with its vibrant flavors and lovely presentation.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Garnishes
Fresh parsley is an obvious favorite, but you can also add a few thin lemon slices on top for an extra pop of color and citrus aroma. A drizzle of good-quality extra virgin olive oil right before serving adds a silky finish that makes each bite feel luxurious. If you like a little heat, a pinch of red pepper flakes sprinkled on at the end gives a surprising but welcome kick.
Side Dishes
This dish pairs wonderfully with simple, fresh sides that complement without overpowering. Think fluffy couscous, fragrant herbed rice, or creamy mashed potatoes to soak up that delicious sauce. Steamed green beans or roasted asparagus bring a touch of crunch and freshness, making your plate balanced and vibrant. A crisp Greek salad on the side amps up the Mediterranean vibe and adds a refreshing contrast to the warm chicken.
Creative Ways to Present
If you want to dress up this Mediterranean Lemon Chicken with Artichokes & Olives Recipe for a dinner party, consider plating it over a bed of tender orzo pasta or alongside warm, crusty bread to scoop up all those lovely juices. Serving it family-style in a wide, shallow dish lets everyone dig in and savor each bite together. For a rustic feel, use a wooden platter and scatter extra lemon wedges and fresh herbs around the edges—visual appeal absolutely counts and makes eating even more fun!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Mediterranean Lemon Chicken with Artichokes & Olives Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. The flavors actually deepen overnight, so leftovers can taste even better the next day.
Freezing
You can freeze cooked chicken breasts along with the sauce for longer storage. Use a freezer-safe container or bag and make sure to label with the date. Frozen, this dish keeps well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor retention.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium-low heat until heated through. Adding a splash of chicken broth or water helps loosen the sauce and prevents the chicken from drying out. Avoid microwaving if possible to keep the chicken tender and the sauce luscious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have a bit more fat, which makes them incredibly juicy and flavorful. Just adjust the cooking time slightly and make sure they’re cooked through before serving.
Are canned artichoke hearts okay to use?
Yes, canned or jarred artichoke hearts work perfectly and are very convenient. Just be sure to drain them well to avoid excess liquid diluting your sauce.
How can I make this recipe gluten-free?
This Mediterranean Lemon Chicken with Artichokes & Olives Recipe is naturally gluten-free as long as you use gluten-free chicken broth. Double-check labels to be safe.
What kind of olives should I use?
Kalamata olives are ideal for this dish because of their rich, fruity flavor, but you can experiment with green olives or other varieties if you prefer a different taste profile.
Can I prepare this dish ahead of time for a party?
You can cook the chicken and sauce a few hours ahead and reheat gently before serving. This makes entertaining much easier and lets the flavors meld beautifully.
Final Thoughts
Making the Mediterranean Lemon Chicken with Artichokes & Olives Recipe is like bringing a little sunshine to your kitchen. It’s simple, flavorful, and satisfying all at once. I hope you enjoy this dish as much as I do because it really shines whether you’re cooking a weeknight meal or something special. Give it a try—you might just find your new favorite go-to recipe!
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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
Description
Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, flavorful dish featuring tender chicken breasts seared to perfection and simmered with tangy lemon, briny Kalamata olives, and tender artichoke hearts. This quick and easy skillet meal brings the bright, fresh flavors of the Mediterranean coast right to your dinner table in just 30 minutes, perfect for a healthy weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Sauce and Flavorings
- 1 lemon, zest and juice
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for searing the chicken.
- Season and cook chicken: Season the chicken breasts evenly with salt, pepper, and dried oregano. Add the chicken to the hot skillet and cook for 6-7 minutes per side until golden brown and fully cooked through. Remove cooked chicken from the skillet and set aside.
- Sauté garlic: Using the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Add vegetables and lemon: Add the chopped artichoke hearts, sliced Kalamata olives, lemon zest, and lemon juice to the skillet. Stir everything together to combine the flavors.
- Deglaze with broth: Pour in the chicken broth, scraping the bottom of the skillet to loosen any flavorful browned bits left from cooking the chicken and garlic.
- Simmer chicken in sauce: Return the chicken breasts to the skillet and let them simmer in the sauce for 5-7 minutes until the sauce thickens slightly and the chicken is heated through.
- Garnish and serve: Sprinkle chopped fresh parsley over the top for a fresh, herbal finish before serving.
Notes
- For juicier chicken, consider pounding the breasts to an even thickness before cooking.
- Substitute artichoke hearts with canned or frozen if fresh is unavailable.
- You can adjust lemon juice amounts to your taste for more or less tang.
- To make this recipe gluten free, confirm that your chicken broth is gluten free.
- Pair this dish with a side of couscous, rice, or crusty bread to soak up the flavorful sauce.
