If you’re looking for a simple yet dazzling dinner that feels like a Mediterranean vacation, Mediterranean Lemon Chicken with Artichokes & Olives is the dish to try! Juicy chicken breasts soak in a sunny, lemony sauce, mingling with briny olives and tender artichoke hearts. Every bite delivers zesty brightness, a hint of garlic, and herb-kissed Mediterranean flavors that are both comforting and irresistibly fresh. This recipe is weeknight-easy but elegant enough to wow dinner guests or just make your regular rotation feel a lot more special.
Ingredients You’ll Need
This cheerful skillet dinner comes together with a handful of vibrant, everyday ingredients. Each one brings either zesty acidity, savory depth, or that unmistakable Mediterranean pop. Don’t skip or substitute too much—every element truly counts in building the complex flavor profile.
- Chicken Breasts: Go for boneless and skinless for tender pieces that cook quickly and soak up the flavors beautifully.
- Salt and Black Pepper: Essential for seasoning the chicken and bringing out the natural flavors—don’t be shy with them!
- Olive Oil: Adds luscious flavor and helps get that golden sear on the chicken; extra-virgin is a plus here.
- Garlic: Four cloves may sound bold, but once sautéed, garlic offers aromatic sweetness and character that sets the tone for the sauce.
- Dried Oregano: Brings a classic Mediterranean herbaceous note—if you have Greek oregano, even better!
- Crushed Red Pepper Flakes (optional): Adds a whisper of heat to perk up the dish; customize the spice level to your taste.
- Dry White Wine or Chicken Broth: Deglazes the skillet for a savory, complex sauce—choose wine for depth, or broth for a more mellow touch.
- Lemon Juice: The fresh squeeze makes the sauce pop and ties all the ingredients together with zing.
- Lemon Zest: Don’t skip the zest; it brings aromatic oils and a deeper citrus flavor than juice alone.
- Artichoke Hearts: Canned and halved is perfect—these add gentle earthiness and extra heartiness.
- Kalamata Olives: Pitted and generously portioned, they supply the signature briny punch that’s so characteristic of Mediterranean Lemon Chicken with Artichokes & Olives.
- Fresh Parsley: Chopped and scattered at the end, parsley delivers a burst of color and garden-fresh flavor.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives
Step 1: Season and Sear the Chicken
Start by patting your chicken breasts dry, then season them generously with salt and freshly ground black pepper on both sides. Heat up the olive oil in a roomy skillet over medium-high. Once the oil shimmers, lay the chicken in gently—this is how you get that gorgeous golden crust. Sear for about 4 to 5 minutes per side; they should be cooked through and lightly browned. Remove them from the skillet and keep them covered so they stay juicy.
Step 2: Make the Fragrant Base
Lower the heat to medium and, right in the same skillet, add the minced garlic, dried oregano, and a pinch of crushed red pepper flakes if you like things lively. Stir for about 30 seconds. You’ll know you’re ready for the next step when the garlic gets fragrant and everything smells wonderful (seriously, your kitchen will transport you straight to the coast).
Step 3: Deglaze and Build the Sauce
With the aromatics singing, pour in the white wine (or chicken broth, if you prefer). Use a wooden spoon to scrape up all those gorgeous browned bits from the bottom of the pan—they’re pure flavor! Next, add the fresh lemon juice and zest. This is where Mediterranean Lemon Chicken with Artichokes & Olives really gets its signature brightness.
Step 4: Simmer with Artichokes and Olives
Nestle the seared chicken breasts back into the skillet, turning to coat them in that lemony sauce. Scatter over the halved artichoke hearts and Kalamata olives, tucking them around the chicken so they warm and absorb the flavors. Let everything simmer gently together for 5 to 7 minutes. As it bubbles, keep spooning the pan sauce over the chicken so every bite turns out juicy and flavorful.
Step 5: Finish and Serve
Right before serving, shower the dish with chopped fresh parsley for a final burst of herbiness and lush color. For a little extra richness, swirl in a tablespoon of butter off the heat. Serve Mediterranean Lemon Chicken with Artichokes & Olives straight away, ideally over some fluffy rice, tender couscous, or slices of crusty bread to catch all that lovely sauce.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives
Garnishes
A scattering of fresh, chopped parsley not only adds brightness but also makes the dish look even more inviting. A few additional lemon slices or wedges can give a visual pop and allow each diner to squeeze on extra citrus if they adore big lemon flavor.
Side Dishes
Mediterranean Lemon Chicken with Artichokes & Olives pairs beautifully with a wide range of sides. Serve it over fluffy basmati or jasmine rice, comforting couscous, or even creamy polenta to soak up the luscious pan sauce. Crusty artisan bread is perfect for mopping up every last drop! Roasted asparagus, a crisp Greek salad, or steamed green beans round out the meal with lightness and crunch.
Creative Ways to Present
If you want to up the wow-factor, try slicing the chicken and layering it over a platter of dressed greens, topping with extra artichoke hearts and olives for color. For casual gatherings, serve Mediterranean Lemon Chicken with Artichokes & Olives family-style from the skillet right at the table—a shared meal that’s as inviting as it is delicious. Or, plate individually with a swirl of sauce and a sprinkle of bright microgreens for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Just pop any leftovers into an airtight container once cooled. Mediterranean Lemon Chicken with Artichokes & Olives keeps well in the refrigerator for up to three days, making it a star for easy lunches or quick dinners later in the week. The flavors develop as they mingle, so you might find tomorrow’s helping even more delightful!
Freezing
If you’d like to freeze your Mediterranean Lemon Chicken with Artichokes & Olives, allow it to cool completely first. Portion into airtight freezer containers, making sure the sauce covers the chicken pieces to prevent drying out. Freeze for up to one month. The artichokes and olives hold up surprisingly well after thawing, so you’ll enjoy a fresh-tasting meal even later.
Reheating
To reheat, gently warm the meal in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. You can also microwave it in short bursts, covered, and stop to stir so the chicken heats evenly. Avoid overcooking during reheating—just warm through to keep everything juicy and tender.
FAQs
Can I substitute chicken thighs for breasts?
Absolutely! Chicken thighs are fantastic here—they stay moist and juicy, and offer a slightly richer flavor. Just extend the cooking time by a few minutes until fully cooked through.
Is there a non-alcoholic option instead of white wine?
Yes, using good-quality chicken broth in place of white wine works beautifully. You still get a savory sauce and plenty of depth, minus the alcohol.
Can I use frozen artichoke hearts?
Definitely! Thaw and drain them well before using. Frozen artichoke hearts are a great alternative to canned and often have a fresher taste and firmer texture.
What’s the best way to zest the lemon?
A microplane grater is your best friend for zesting—just be sure to avoid the bitter white pith underneath. Zest the lemon before juicing for the easiest process.
How can I keep the chicken from drying out?
Don’t overcook! Sear the chicken just until golden and cooked through, then finish it in the sauce as instructed. A quick simmer is all it needs to soak up flavor without becoming tough.
Final Thoughts
If you’re craving a meal that’s as vibrant, satisfying, and full of flavor as a seaside getaway, you can’t go wrong with Mediterranean Lemon Chicken with Artichokes & Olives. It’s incredibly easy, packed with sunny ingredients, and ready to win over everyone at your table. Give it a try and let this new favorite transport your taste buds straight to the Mediterranean!
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Mediterranean Lemon Chicken with Artichokes & Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Mediterranean Lemon Chicken with Artichokes & Olives recipe is a flavorful and vibrant dish that brings the taste of the Mediterranean to your table. Tender chicken breasts cooked in a lemony sauce with artichoke hearts, Kalamata olives, and fresh parsley create a delightful combination of flavors. Serve this dish with rice, couscous, or crusty bread for a complete meal that is sure to impress.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
Sauce:
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
Additional:
- 1 (14 oz) can artichoke hearts, drained and halved
- 1/2 cup pitted Kalamata olives
- 1/4 cup chopped fresh parsley
Instructions
- Season the chicken: Season the chicken breasts with salt and pepper.
- Cook the chicken: Sear the chicken in olive oil until golden and cooked through. Set aside.
- Make the sauce: In the same skillet, cook garlic, oregano, and red pepper flakes. Deglaze with wine or broth, then add lemon juice and zest.
- Combine ingredients: Return chicken to the skillet with artichoke hearts and olives. Simmer until heated through.
- Serve: Sprinkle with parsley and serve warm with your choice of side.
Notes
- For extra richness, stir in a tablespoon of butter at the end.
- This dish can also be made with chicken thighs or drumsticks.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
