Mediterranean Lemon Chicken with Artichokes & Olives
Updated on 2 min read
Servings & Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Dietary: Gluten-Free, Low-Carb
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
Instructions
Season the chicken: Pat chicken breasts dry. Season both sides with salt, pepper, and dried oregano.
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.
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.
Add vegetables: Stir in artichoke hearts, olives, and cherry tomatoes (if using). Simmer for 2–3 minutes.
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.
Serve: Garnish with chopped parsley and extra lemon slices if desired.
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.
