Mediterranean Lemon Chicken with Artichokes & Olives

Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Dietary: Gluten-Free, Low-Carb

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Ingredients

• Boneless, skinless chicken breasts
• Olive oil
• Lemon (zest + juice)
• Dried oregano
• Garlic cloves, minced
• Chicken broth
• Marinated artichoke hearts
• Kalamata olives
• Cherry tomatoes (optional)
• Fresh parsley (for garnish)
• Salt & black pepper

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Instructions

1. Season the chicken: Pat chicken breasts dry. Season both sides with salt, pepper, and dried oregano.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken and sear 3–4 minutes per side until golden brown. Remove to a plate.
3. Build the sauce: In the same skillet, add garlic and sauté briefly. Stir in chicken broth, lemon juice, and lemon zest. Scrape up any browned bits from the pan.
4. Add vegetables: Stir in artichoke hearts, olives, and cherry tomatoes (if using). Simmer for 2–3 minutes.
5. Finish cooking: Return chicken to skillet. Reduce heat to medium-low, cover, and cook for 10–12 minutes until chicken reaches 165°F internal temp.
6. Serve: Garnish with chopped parsley and extra lemon slices if desired.

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Notes & Tips

• Use ripe, juicy lemons for the best bright flavor.
• Boneless chicken thighs also work well (just adjust cooking time).
• Great served with rice, couscous, or crusty bread to soak up the sauce.