If you’re craving a zingy, juicy Mediterranean-inspired meal that’s actually as easy as it looks, you’ll fall in love with Mediterranean Lemon Chicken with Artichokes & Olives. This vibrant dish combines tender chicken breasts, briny Kalamata olives, mellow artichoke hearts, and sweet cherry tomatoes in a sunshiny lemon-garlic sauce. It comes together in a single skillet, making cleanup a breeze, and packs every bite with bright, balanced flavors that transport you straight to the Mediterranean coast. Plus, it’s naturally gluten-free, healthy, and so beautiful it’s worthy of a weeknight or any special gathering.
Ingredients You’ll Need
You might be amazed that such dazzling flavor comes from a handful of pantry basics plus a few fresh ingredients. Every single component has its own delicious reason for being here, working together for layers of taste, aroma, and color. Here’s what you’ll need for Mediterranean Lemon Chicken with Artichokes & Olives:
- Chicken breasts: Tender, juicy, and perfect for soaking up the lemony Mediterranean sauce.
- Olive oil: The classic Mediterranean fat for searing and adding smooth flavor.
- Garlic: Adds intense aroma and savory depth to the skillet.
- Dried oregano: Classic herb that amps up the Mediterranean vibe.
- Dried thyme: Lends warmth and earthiness to balance the zesty lemon and briny olives.
- Smoked paprika: Offers subtle smokiness and beautiful color.
- Salt and pepper: Essential for dialing in the flavor of the chicken and sauce.
- Artichoke hearts: Soft, mellow, and slightly tangy—delicious with the lemon.
- Kalamata olives: Briny, salty, and rich—they supply that unmistakable Mediterranean flair.
- Cherry tomatoes: Add pops of subtle sweetness and gorgeous color.
- Chicken broth: Creates a savory backbone for the sauce and keeps everything juicy.
- Fresh lemon juice: The star of the show! Citrus lifts all the flavors.
- Lemon zest: Intensifies the lemon aroma in every bite.
- Capers: Bright, tangy little bursts that enhance the briny ingredients.
- Fresh parsley: A sprinkle of freshness and a pop of green at the finish.
- Lemon slices: For a pretty garnish and extra citrusy fragrance.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives
Step 1: Season and Sear the Chicken
Begin by patting your chicken breasts dry so they’ll brown nicely. Sprinkle both sides generously with salt, pepper, oregano, thyme, and smoked paprika. In a large oven-safe skillet, heat that fruity olive oil over medium-high heat. Lay the chicken in the skillet, letting it sizzle untouched for just a few minutes until golden on both sides. You’re not cooking it through yet—just building a gorgeous crust and infusing those spices into every bite. Set the chicken aside for now; it’ll finish cooking in the oven bath.
Step 2: Build Layers of Mediterranean Flavor
Add the minced garlic straight into the same skillet and let it cook for about a minute until it’s fragrant, making sure you don’t let it burn. Next, toss in the drained artichoke hearts, Kalamata olives, and the cherry tomatoes. Stir everything around so it mingles with the garlic and all those flavorful bits left by the chicken. Pour in your chicken broth, fresh lemon juice, and lemon zest—this instantly creates a sauce that smells like Mediterranean sunshine!
Step 3: Finish in the Oven
Carefully return the chicken breasts to the skillet, nestling them right into the sauce and veggie mixture. Spoon some of that zippy liquid and colorful veggies over the chicken. Now, it’s oven time: transfer the skillet to your preheated oven, and let the magic happen for about 15–20 minutes. The chicken will finish cooking through, soaking up all those tangy, herby flavors, while the tomatoes soften and the sauce thickens beautifully.
Step 4: Add Final Touches and Serve
Once the Mediterranean Lemon Chicken with Artichokes & Olives is perfectly cooked (check for an internal temp of 165℉), sprinkle the dish with chopped fresh parsley and those salty, punchy capers. Finish with a flourish of lemon slices for extra aroma and a finishing splash of color. Serve the chicken hot, spooning up plenty of sauce and veggies with every plate.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives
Garnishes
Don’t skip the garnishes! A flurry of chopped parsley brings fresh, green flavor that brightens up every bite. Add lemon slices for a pretty look and an extra note of citrus that wafts up from the plate just before you dig in. Sometimes, just a drizzle of extra lemon juice over the top before serving takes the whole dish up a notch.
Side Dishes
This Mediterranean Lemon Chicken with Artichokes & Olives begs for a side that will soak up the savory pan sauce. Fluffy rice, tender quinoa, or chewy farro are all fantastic grain options. For something a bit more rustic, try it with warmed pita or crusty bread. You could even serve it over a bed of simply dressed greens for a meal that’s lighter but bursting with flavor.
Creative Ways to Present
If you want to get a little fancy, slice the chicken before serving and fan it out on a platter. Nestle all those colorful veggies and sauce around the slices, then scatter over the parsley, capers, and lemon slices for a real showstopper. For a cozy dinner, serve straight from the skillet at the table, letting everyone scoop up their own helping—family-style is always a hit with Mediterranean Lemon Chicken with Artichokes & Olives!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Store any remaining Mediterranean Lemon Chicken with Artichokes & Olives in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors often get even deeper by the next day, making lunch or dinner extra satisfying.
Freezing
If you’d like to freeze this dish, let it cool completely first. Place portions in airtight, freezer-safe containers. For best quality, use within two months. Note that the texture of the artichokes and tomatoes may soften after thawing, but the flavor will still be delightful.
Reheating
To reheat, simply warm the chicken, vegetables, and sauce together in a covered skillet over medium-low heat, stirring occasionally until heated through. You can also microwave single portions; just cover, then heat in one-minute bursts, stirring in between to make sure everything warms evenly.
FAQs
Can I substitute chicken thighs for breasts?
Absolutely! Chicken thighs will give you even more juiciness and richer flavor. Just adjust the cooking time as needed to ensure they cook through, since they’re often thicker than breasts.
What kind of olives work best?
Kalamata olives really shine in Mediterranean Lemon Chicken with Artichokes & Olives, but you can swap in green or Castelvetrano olives for a slightly different briny character—use what you love!
Do I need an oven-safe skillet?
An oven-safe skillet makes things easy for this recipe since you go from stovetop to oven in one pan. If you don’t have one, you can transfer everything to a baking dish after sautéing and continue with the recipe as written.
Can I make it dairy-free?
This dish is naturally dairy-free as written, so you don’t need to make any adjustments. All that zesty flavor comes from lemon, broth, and bright vegetables, not cream or cheese.
What can I do if my sauce is too thin?
If you’d like a thicker sauce, try simmering it on the stovetop for a few extra minutes after baking, or whisk in a slurry of a teaspoon of cornstarch with a splash of cold water to help it thicken up quickly.
Final Thoughts
This is the kind of dish that instantly makes any meal feel special—both homey and bright, with just enough flair to impress guests or give you something to look forward to on a weeknight. I hope you’ll give Mediterranean Lemon Chicken with Artichokes & Olives a try and let it transport your tastebuds straight to the sunshine-soaked shores of the Mediterranean!
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Mediterranean Lemon Chicken with Artichokes & Olives Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mediterranean Lemon Chicken with Artichokes & Olives recipe combines tender chicken breasts with flavorful artichoke hearts, Kalamata olives, and a zesty lemon sauce for a delicious and satisfying meal.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Veggies and Sauce:
- 1 can (14 ounces) quartered artichoke hearts, drained
- 1 cup pitted Kalamata olives
- 1 cup cherry tomatoes, halved
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
Garnish:
- Lemon slices
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Season and Sear Chicken: Season chicken breasts with salt, pepper, oregano, thyme, and smoked paprika. Sear in a skillet until golden brown but not fully cooked.
- Prepare Sauce: Sauté garlic in the skillet, then add artichoke hearts, olives, tomatoes, chicken broth, lemon juice, and zest. Combine well.
- Bake: Return chicken to skillet, coat with sauce, and bake for 15-20 minutes until cooked through.
- Finish and Serve: Sprinkle with parsley and capers. Garnish with lemon slices and serve hot.
Notes
- Serve with rice, quinoa, or warm pita bread to soak up the flavorful sauce.
- For extra brightness, add a splash of fresh lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with veggies and sauce
- Calories: 370
- Sugar: 4g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg
