If you’re craving a dish bursting with zesty brightness and savory Mediterranean flavors, you absolutely need to try this Mediterranean Lemon Chicken with Artichokes & Olives Recipe. It’s a beautiful harmony of tender chicken breasts simmered in a luscious sauce made with tangy lemon, briny Kalamata olives, and tender artichoke hearts. Every bite offers a perfect balance of citrus freshness, herby depth, and that slight salty pop from the olives, making it a standout meal whether you’re cooking for family or impressing guests. Plus, it’s delightfully simple to prepare, making it one of those go-to dishes that you’ll want on repeat.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is key to nailing the vibrant flavors and delightful textures in this recipe. Each component brings its own magic, from the fruit-forward acidity of fresh lemon to the rich saltiness of Kalamata olives that truly elevate this chicken dish.
- 4 boneless, skinless chicken breasts: Provides a lean protein base that cooks quickly and soaks up the sauce beautifully.
- 2 tablespoons olive oil: Use a good quality extra virgin olive oil for richness and that quintessential Mediterranean flavor.
- 1 lemon, zest and juice: Both the zest and juice pack a citrus punch that brightens the entire dish.
- 1 cup artichoke hearts, drained and chopped: Adds tender texture and a subtle earthy flavor that pairs perfectly with lemon.
- 1/2 cup Kalamata olives, pitted and sliced: Bring a briny, salty burst that contrasts beautifully with the tangy lemon.
- 3 cloves garlic, minced: Garlic infuses the sauce with warmth and depth.
- 1/2 cup chicken broth: Creates a luscious base for the sauce and helps meld all the flavors together.
- 1 teaspoon dried oregano: Adds an aromatic herbiness that’s classic to Mediterranean cooking.
- Salt and pepper to taste: Enhances and balances all the other ingredients.
- Fresh parsley, chopped (for garnish): A fresh, green finish to brighten up the plate visually and flavor-wise.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Step 1: Prepare and Sear the Chicken
Start by heating your olive oil in a large skillet over medium heat until shimmering. Pat the chicken breasts dry, then season generously on both sides with salt, pepper, and dried oregano. Place the chicken in the skillet and cook for about 6 to 7 minutes on each side. You’re aiming for a golden-brown crust and fully cooked interiors. Once perfectly seared, remove the chicken from the skillet and set it aside to rest while you build the sauce.
Step 2: Sauté the Garlic
In the same skillet, don’t clean out those browned bits; they’re flavor gold. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not burnt. This short step is crucial for developing the aromatic base of your sauce.
Step 3: Add Artichokes, Olives, and Lemon
Next, toss in the chopped artichoke hearts, sliced Kalamata olives, along with the zest and juice of your lemon. Stir everything together so that these fresh, tangy, and briny ingredients mingle and start to awaken in the warm skillet.
Step 4: Pour in Chicken Broth and Scrape the Pan
Pour the chicken broth into the skillet and use a wooden spoon to scrape the bottom, loosening up those flavorful browned bits left from searing the chicken. This deglazing step incorporates all those concentrated tastes into the sauce, giving it a richness that’s downright irresistible.
Step 5: Return Chicken and Simmer
Now, nestle the chicken breasts back into the skillet, spooning a little sauce over the top. Let everything simmer gently for about 5 to 7 minutes, allowing the sauce to thicken slightly and the chicken to soak up those vibrant Mediterranean flavors.
Step 6: Garnish and Serve
Just before serving, sprinkle the dish generously with freshly chopped parsley. It adds a pop of color and a touch of herbaceous brightness that completes this stunning plate.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Garnishes
A sprinkle of fresh parsley is almost mandatory for this recipe—it gives a burst of color and freshness that brightens each bite. You could also scatter a few extra lemon zest shavings or a handful of extra Kalamata olives on top if you want to amp up the presentation and flavor punch.
Side Dishes
This chicken pairs wonderfully with light and simple sides. Think fluffy couscous to soak up the delicious juices, a crisp green salad with a lemon vinaigrette, or some buttery roasted potatoes. Steamed green beans or sautéed spinach also complement the Mediterranean vibe perfectly, balancing the richness with fresh greens.
Creative Ways to Present
For a truly impressive presentation, arrange the chicken breasts on a large platter with a spoonful of the artichoke and olive sauce over each piece. Garnish with wedges of lemon and a few sprigs of fresh parsley for a rustic yet elegant feel. Alternatively, serve it family-style in the skillet used for cooking to keep that warm, homestyle vibe intact and let everyone dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s unlikely!), allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. The flavors meld nicely overnight, sometimes even tasting better the next day!
Freezing
This Mediterranean Lemon Chicken with Artichokes & Olives Recipe freezes well, making it perfect for meal prep. Freeze in a sealed container for up to 2 months. When thawed, the texture of the chicken remains tender and the sauce flavors hold up beautifully.
Reheating
Reheat gently on the stovetop over low to medium heat, covering the skillet to keep the chicken moist. Alternatively, use a microwave but do so in short intervals to avoid drying out. Adding a splash of chicken broth or water helps maintain the saucy consistency during reheating.
FAQs
Can I use bone-in chicken instead of boneless?
You absolutely can! Just allow extra cooking time to ensure the chicken is cooked through. Bone-in pieces will add additional flavor but keep an eye on cooking times to avoid drying out the meat.
Are canned artichoke hearts okay to use?
Yes, canned artichoke hearts work perfectly here. Just be sure to drain them well to prevent excess liquid from thinning the sauce too much.
What if I don’t have Kalamata olives? Can I substitute?
If Kalamata olives aren’t available, look for other briny olives like Gaeta or even Castelvetrano for a milder taste. Avoid sweet or green olives, as the flavor profile changes significantly.
Is this recipe gluten-free?
Yes! This delicious Mediterranean Lemon Chicken with Artichokes & Olives Recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always double-check your ingredients if gluten sensitivity is a concern.
Can I make this recipe vegan or vegetarian?
To make a vegan or vegetarian version, swap the chicken for firm tofu or hearty vegetables like cauliflower steaks, and replace chicken broth with vegetable broth. The medley of lemon, artichokes, and olives remains just as vibrant and satisfying.
Final Thoughts
This Mediterranean Lemon Chicken with Artichokes & Olives Recipe truly is a dish that welcomes you with every bright, savory bite. It’s an easy yet impressive meal to share any night of the week, showing off simple ingredients that come together in the most delicious way. Give it a try soon—you might just find your new favorite dinner to rave about at your next gathering!
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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
This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish featuring tender chicken breasts simmered in a tangy lemon sauce with artichoke hearts, Kalamata olives, and garlic. Perfect for a quick and healthy weeknight dinner, this recipe combines bright citrus notes and Mediterranean ingredients for a delicious, well-balanced meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
Liquids and Garnish
- 1 lemon, zest and juice
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat.
- Cook the chicken: Season the chicken breasts with salt, pepper, and dried oregano. Add to the skillet and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Add artichokes and olives: Add the artichoke hearts, Kalamata olives, lemon zest, and lemon juice to the skillet. Stir to combine.
- Deglaze the pan: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits.
- Simmer chicken in sauce: Return the chicken to the skillet and simmer for another 5-7 minutes, or until the sauce has thickened slightly and the chicken is heated through.
- Garnish and serve: Garnish with fresh parsley before serving.
Notes
- Ensure the chicken breasts are even in thickness for uniform cooking.
- Use fresh lemon for the best bright flavor; bottled lemon juice may alter the taste.
- If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
- Kalamata olives are naturally salty; adjust added salt accordingly.
- This dish pairs well with couscous, rice, or a simple green salad.
