Name: Mediterranean Lemon Chicken with Artichokes & Olives
Prep time: 15 min
Cook time: PT-484712H58M37S
Total time: PT-484712H58M37S
Cuisine: Mediterranean
Ingredients: 4–6 bone-in, skin-on chicken thighs (or boneless if preferred); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 medium onion, thinly sliced; 1 can (14 oz) artichoke hearts, drained and halved (or 1½ cups frozen and thawed); ½ cup Kalamata or green olives, pitted; Juice of 1 lemon (about 3 tbsp); Zest of 1 lemon; ¾ cup chicken broth; 1 teaspoon dried oregano; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Optional: ½ cup cherry tomatoes, pinch of red pepper flakes

Mediterranean lemon chicken with artichokes & olives is a bright, savory dish that’s bursting with bold flavor and rustic charm. Tender chicken thighs are braised in a lemony, herb-infused sauce with briny olives, hearty artichoke hearts, and garlic—making this a one-pan meal I love for weeknights or casual entertaining.

Mediterranean Lemon Chicken with Artichokes & Olives

Why You’ll Love This Recipe

I love this recipe because it brings together simple, wholesome ingredients to create something vibrant and deeply flavorful. The lemon adds brightness, the olives and artichokes bring Mediterranean flair, and the chicken turns out juicy and tender every time. It’s elegant enough to serve guests but easy enough to make on a regular weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs (or boneless if preferred)
Olive oil
Garlic (minced)
Onion (sliced)
Artichoke hearts (canned or frozen, drained and halved)
Kalamata or green olives (pitted)
Fresh lemon juice
Lemon zest
Chicken broth
Dried oregano
Fresh parsley (for garnish)
Salt and pepper
Optional: cherry tomatoes, red pepper flakes

Directions

I season the chicken thighs with salt, pepper, and oregano on both sides.
In a large skillet or Dutch oven, I heat olive oil over medium-high heat and sear the chicken until golden on both sides—about 4–5 minutes per side. I remove and set it aside.
In the same pan, I sauté the onion and garlic until softened and fragrant.
I add the lemon juice, lemon zest, and chicken broth, scraping up the browned bits from the bottom.
I return the chicken to the pan, skin side up, and nestle in the artichokes and olives.
I reduce the heat, cover, and simmer for 25–30 minutes until the chicken is cooked through and tender.
I uncover and simmer a few more minutes to reduce the sauce slightly, then sprinkle with fresh parsley and serve.

Servings and Timing

This recipe makes about 4 servings. It takes roughly 15 minutes to prep and about 30–35 minutes to cook, so it’s on the table in under an hour.

Variations

I’ve made this with boneless chicken breasts—just reduce the simmer time to avoid overcooking.
Adding a few cherry tomatoes gives the dish a little extra pop and color.
I sometimes swap oregano for thyme or rosemary for a different flavor profile.
For extra richness, I stir in a pat of butter at the end or crumble in some feta cheese.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat gently on the stovetop or in the microwave. The flavors deepen after a day, making this a great meal prep dish. It also freezes well—just store in a freezer-safe container and thaw overnight before reheating.

FAQs

Can I use jarred artichoke hearts?

Yes, I use canned or jarred artichokes—just make sure to drain them well. Marinated ones work too if I want extra flavor.

What type of olives work best?

I love Kalamata for their bold flavor, but green olives (like Castelvetrano) are great for a milder, buttery taste.

Can I make this in the oven?

Yes! After adding everything back to the pan, I bake it uncovered at 375°F for 25–30 minutes until the chicken is cooked through.

What sides go well with this dish?

I usually serve it with couscous, rice, or crusty bread to soak up the sauce. A green salad or roasted veggies make great companions.

Can I make it dairy-free and gluten-free?

It already is! Just double-check your chicken broth and artichokes if using pre-packaged.

Conclusion

Mediterranean lemon chicken with artichokes & olives is one of those meals that feels both rustic and refined. It’s zesty, juicy, and layered with bright, briny flavor in every bite. Whether I’m making it for a quiet night in or serving it to friends, this dish always delivers a satisfying, sun-kissed taste of the Mediterranean.