Mediterranean Lemon Chicken with Artichokes & Olives

by

Mediterranean Lemon Chicken with Artichokes & Olives

Serves: 4

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Total Time: ~45 minutes

🌿 Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • Zest and juice of 1 lemon
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup artichoke hearts, drained and chopped (jarred or canned)
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup low-sodium chicken broth
  • ¼ cup fresh parsley, chopped
  • 1 tbsp capers (optional, for a briny touch)

🔥 Instructions

1. Season the chicken

  • Pat chicken breasts dry with paper towels.
  • In a small bowl, mix oregano, garlic powder, salt, and pepper.
  • Rub the seasoning mixture evenly over both sides of the chicken.

2. Sear the chicken

  • Heat olive oil in a large skillet over medium-high heat.
  • Add chicken and cook 4–5 minutes per side, until golden brown.
  • Remove chicken from the skillet and set aside (it will finish cooking later).

3. Build the sauce

  • In the same skillet, lower heat to medium.
  • Add chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the pan.
  • Stir in the artichokes, olives, and capers (if using).
  • Simmer for 2–3 minutes to combine flavors.

4. Finish cooking

  • Return the chicken breasts to the skillet.
  • Spoon some sauce and vegetables over the top.
  • Cover and simmer on low heat for 8–10 minutes, until chicken is cooked through (internal temp 165°F / 74°C).

5. Garnish and serve

  • Sprinkle with fresh parsley and an extra squeeze of lemon juice just before serving.

🍽️ Serving Suggestions

  • Serve over orzo, couscous, or rice pilaf to soak up the sauce.
  • Add a side of roasted vegetables or a Greek salad for a complete Mediterranean meal.
  • Drizzle with a little extra olive oil for richness.

Leave a Comment