Description
This Mediterranean lemon chicken with artichokes and olives is a bright, savory one-pan dish that’s full of zesty lemon, briny olives, and tender chicken. It’s an easy yet elegant recipe that brings bold Mediterranean flavors to your dinner table in under an hour.
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
Instructions
- Season chicken thighs with salt, pepper, and oregano.
- In a large skillet or Dutch oven, heat olive oil over medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
- In the same pan, sauté onion and garlic until fragrant, about 2–3 minutes.
- Stir in lemon juice, lemon zest, chicken broth, scraping up browned bits.
- Return chicken to the pan, skin side up. Add artichoke hearts and olives, nestling them between the chicken.
- Cover and simmer over medium-low heat for 25–30 minutes, until chicken is cooked through.
- Uncover and simmer 3–5 minutes more to reduce sauce slightly. Garnish with fresh parsley and serve.
Notes
- Marinated artichokes can be used for extra flavor.
- For added richness, stir in 1 tablespoon of butter at the end or crumble in feta before serving.
- Boneless chicken cooks faster—check doneness after 20 minutes.
