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Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Ben Carraoli

Mediterranean Lemon Chicken with Artichokes & Olives Recipe

I recently made this Mediterranean lemon chicken with artichokes and olives, and honestly, it felt like a restaurant-quality dish right at home. The bright lemon flavor paired beautifully with the savory chicken and briny olives.
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Total Time 35 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs –
  • 2 tablespoons olive oil –
  • 3 cloves garlic minced –
  • 1 cup canned artichoke hearts drained –
  • ½ cup green olives pitted –
  • 1 lemon juice and zest –
  • ½ cup chicken broth –
  • 1 teaspoon dried oregano –
  • ½ teaspoon salt –
  • ½ teaspoon black pepper –
  • 2 tablespoons fresh parsley chopped –

Method
 

  1. Start by seasoning the chicken thighs with salt and black pepper on both sides. This step helps enhance the natural flavor of the chicken. Make sure the seasoning is evenly distributed for the best taste in every bite.
  2. Heat olive oil in a large skillet over medium heat. Place the chicken in the pan and cook until golden brown on both sides. This process locks in the juices and creates a delicious base flavor for the dish.
  3. Once the chicken is browned, add minced garlic to the pan. Stir it gently to release its aroma without burning it. This step builds a rich and fragrant foundation for the sauce.
  4. Now, add the drained artichoke hearts and olives to the skillet. These ingredients bring a tangy, briny flavor that defines the Mediterranean profile. Mix them well with the chicken.
  5. Add fresh lemon juice, zest, and chicken broth into the pan. Stir everything together gently to combine. The liquid will help deglaze the pan and create a light, flavorful sauce.
  6. Reduce the heat and let everything simmer for about 15 minutes. This allows the chicken to cook through while absorbing all the flavors. The sauce will slightly reduce and intensify.
  7. Sprinkle freshly chopped parsley over the dish before serving. This final touch adds brightness and freshness. It also enhances the visual appeal of the meal.

Notes

  • I always use fresh lemon instead of bottled juice because it tastes much brighter.
  • Don’t overcrowd the pan while searing the chicken; it helps get a better golden crust.
  • I like to marinate the chicken for 30 minutes with lemon and oregano for extra flavor.
  • Adding a splash of white wine before the broth gives a deeper taste.
  • I prefer slightly crushing the olives to release more flavor into the sauce.