Bright, savory, and perfect with rice, potatoes, or crusty bread.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon, zest + juice
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 1 cup canned artichoke hearts, drained & halved
- ½ cup olives (Kalamata or green), pitted
- ½ cup chicken broth
- 2 tablespoons capers (optional, but very Mediterranean)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Season chicken: Pat chicken dry. Season both sides with salt, pepper, oregano, and paprika.
- Sear: Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
- Build flavor: In the same pan, add garlic and lemon zest. Sauté 30 seconds until fragrant.
- Sauce: Add lemon juice, chicken broth, artichokes, olives, and capers. Stir and bring to a gentle simmer.
- Finish chicken: Return chicken to the skillet. Spoon sauce over top, cover, and simmer 8–10 minutes until chicken is cooked through.
- Serve: Garnish with fresh parsley and extra lemon wedges.
Serving ideas:
- Over rice or orzo
- With roasted potatoes
- Alongside steamed green beans or asparagus
Tips:
- Want it creamy? Add 2–3 tablespoons cream at the end.
- Want more tang? Add extra lemon juice or capers.
- Works great with chicken thighs too—extra juicy!
