Go Back
–+ servings
Mediterranean Lemon Chicken with Artichokes & Olives

Mediterranean Lemon Chicken with Artichokes & Olives Magic

Enjoy a vibrant Mediterranean Lemon Chicken with Artichokes & Olives that's easy to prepare and perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs You can opt for boneless for quicker cooking.
For the Sauce
  • 2 tablespoons Olive oil Extra-virgin will enhance the flavors beautifully.
  • 4 cloves Garlic, minced Adjust the amount based on your preference.
  • 1 small Onion, sliced Contributes sweetness and complexity to the overall dish.
  • 14 oz Artichoke hearts Marinated versions work well too.
  • ½ cup Mixed olives Choose from varieties like Kalamata or Castelvetrano.
  • 1 medium Lemon, thinly sliced Vital for balancing the flavors.
  • ½ cup Dry white wine Substitute with broth plus lemon juice if preferred.
  • 1 cup Chicken broth Forms the base of the sauce while keeping the chicken moist.
  • 1 teaspoon Dried oregano An essential herb that lays the Mediterranean flavor foundation.
  • ½ teaspoon Crushed red pepper flakes Optional; adjust or omit based on your spice level preference.
  • to taste Salt & black pepper Be mindful of the saltiness of the olives.
  • ¼ cup Fresh parsley, chopped Optional but highly recommended for garnish.

Equipment

  • Large skillet or Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry with paper towels and season with salt, black pepper, and half the dried oregano. Let them rest for 15 minutes.
  2. In a skillet, heat olive oil over medium-high heat. Cook the chicken thighs skin-side down for 5-7 minutes until golden brown, then flip and brown the other side for 3-4 minutes. Remove and set aside.
  3. Sauté the sliced onions in the same pan for 2-3 minutes until translucent, then add minced garlic and sauté for another 30-45 seconds.
  4. Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth, remaining oregano, red pepper flakes, artichokes, and olives. Stir to combine.
  5. Nestle the seared chicken into the sauce and layer with lemon slices. Bring to a simmer, cover, and cook for 20 minutes or until chicken reaches 165°F.
  6. Remove the lid and let the sauce simmer for an additional 5 minutes to reduce it.
  7. Garnish with fresh parsley and serve over rice, couscous, or orzo.

Nutrition

Serving: 1portionCalories: 480kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 130mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently to maintain moisture.

Tried this recipe?

Let us know how it was!