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
Scale
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
