Description
Whipping up Mediterranean Lemon Chicken with Artichokes and Olives brings Mediterranean sunshine right to your dinner table. Packed with zesty flavors and simple ingredients, this dish delivers a quick, delicious meal that feels like a vacation on your plate.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Seasonings and Aromatics:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 3 cloves garlic
- 1 small onion
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- ½ tsp red pepper flakes
Liquids and Additions:
- 2 tablespoons olive oil
- ½ cup white wine
- 1 cup chicken broth
- Juice of 1 lemon
- 1 cup canned or jarred artichoke hearts
- ½ cup green or Kalamata olives
- 2 tablespoons capers
- Fresh parsley or basil
Instructions
- Blend 1 tsp salt, ½ tsp black pepper, 1 tsp oregano, and 1 tsp paprika in a small bowl. Generously coat your 4 chicken breasts with this seasoning blend.
- Heat 1 tbsp olive oil in a large skillet at medium-high temperature (375°F). Sear your chicken for 3-4 minutes per side until a golden-brown crust develops.
- Transfer the seared chicken to a clean plate. Keep the skillet on the heat.
- Add remaining 1 tbsp olive oil to the same skillet. Toss in 1 finely chopped small onion and 3 minced garlic cloves. Sauté for 2-3 minutes until they become translucent.
- Pour ½ cup white wine into the skillet. Use a wooden spoon to scrape up all the delicious browned bits from the pan’s bottom.
- Add 1 cup chicken broth, juice from 1 lemon, 1 tsp lemon zest, 1 tsp Dijon mustard, and ½ tsp red pepper flakes. Stir everything together.
- Gently return the chicken to the skillet. Nestle the pieces into the sauce.
- Scatter 1 cup quartered artichoke hearts, ½ cup halved olives, and 2 tbsp capers around the chicken.
- Cover the skillet and reduce heat to medium-low. Simmer for 10-15 minutes until chicken reaches 165°F internal temperature.
- Sprinkle fresh parsley or basil over the dish. Garnish with lemon slices before serving.
Notes
- Choose bone-in, skin-on chicken thighs for extra flavor and juiciness when making this Mediterranean dish.
- Let the chicken sit at room temperature for 15-20 minutes before cooking to ensure even browning and more consistent cooking.
- Use a good quality white wine like Pinot Grigio or Sauvignon Blanc that adds brightness without overwhelming the other ingredients.
- Drain and pat the artichokes and olives dry before adding to prevent excess liquid from diluting the rich, tangy sauce.
- Prep Time: 5-7 minutes
- Cook Time: 17-24 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg