Mediterranean Lemon Chicken with Artichokes & Olives Recipe

If you’re craving a dish that bursts with vibrant flavors and feels like a warm hug from the Mediterranean sun, this Mediterranean Lemon Chicken with Artichokes & Olives is your new best friend. It’s a beautiful blend of juicy chicken thighs cooked to perfection in a tangy, savory sauce rich with artichokes, briny olives, and bright lemon slices. Every bite offers a complex, yet approachable combination of textures and tastes that will quickly become a comforting weeknight staple or an impressive dish for guests. Trust me, once you try this recipe, it will earn a permanent spot on your dinner rotation.

Ingredients You’ll Need

The magic of this dish lies in its simplicity and the harmonious play of fresh, staple ingredients that come together effortlessly. Each component brings something special to the table, from the olive oil that sears the chicken to golden perfection to the lemon slices that brighten the entire meal with just the right kiss of acidity.

• 4 bone-in, skin-on chicken thighs: These provide juicy, flavorful meat and crispy skin when seared.
• 2 tbsp olive oil: A classic Mediterranean staple that adds richness and helps achieve the perfect sear.
• 3 cloves garlic, minced: Adds a fragrant, savory depth that is absolutely essential.
• 1 small onion, sliced: Adds slight sweetness and texture to the sauce.
• 1 can (14 oz) artichoke hearts, drained and quartered: Tender and slightly tangy, they complement the chicken beautifully.
• ½ cup mixed olives (green and black): Adds briny, salty bursts packed with Mediterranean character.
• 1 lemon, thinly sliced: Infuses the dish with fresh citrus notes that’ll keep you coming back for more.
• ½ cup dry white wine (or chicken broth): Helps deglaze the pan and build a luscious base for the sauce.
• 1 cup chicken broth: Adds moisture and savory depth to ensure the chicken stays tender.
• 1 tsp dried oregano: A herbaceous punch that’s classic in Mediterranean cuisine.
• ½ tsp crushed red pepper flakes (optional): For those who like a little gentle heat kicking in.
• Salt and black pepper, to taste: The most basic but crucial seasonings to balance all flavors.
• Fresh parsley, for garnish: Adds a lovely pop of green and freshness at the end.

How to Make Mediterranean Lemon Chicken with Artichokes & Olives

Step 1: Sear the Chicken

Start by heating the olive oil in a large skillet over medium-high heat. Season your chicken thighs generously with salt and pepper. Placing the chicken skin-side down first allows the skin to crisp up beautifully, which takes about 5 minutes. Once you see that gorgeous golden crust, flip the thighs and cook on the other side for an additional 3 minutes. Then remove the chicken from the skillet to make room for the aromatics.

Step 2: Sauté the Aromatics

In the same skillet, toss in the sliced onions and minced garlic. Stir them around and let them cook gently for about 3 minutes until they soften and release their wonderful fragrance. This step creates the flavor foundation for your sauce, so don’t rush it!

Step 3: Deglaze the Pan

Pour in the dry white wine to deglaze, scraping the bottom of the pan to lift all those tasty browned bits left by the searing chicken. These bits are flavor gold and will enrich the sauce effortlessly. Let the wine reduce for 1 to 2 minutes until it slightly thickens and intensifies.

Step 4: Simmer with Mediterranean Ingredients

Now it’s time to add the chicken broth, dried oregano, crushed red pepper flakes if using, quartered artichoke hearts, mixed olives, and those lovely lemon slices right into the skillet. Nestle the chicken thighs back in, skin still up, into this vibrant mixture. Cover the skillet to create a cozy environment for everything to cook together.

Step 5: Cook Until Tender

Lower the heat and let the chicken simmer gently for 20 minutes. This slow cooking makes sure the chicken absorbs all those bold Mediterranean flavors and becomes tender enough to fall off the bone. It’s a great moment to let your kitchen fill up with irresistible aromas.

Step 6: Garnish and Serve

Finish by sprinkling fresh parsley over the top for a fresh, herbal pop of color and flavor. Serve the Mediterranean Lemon Chicken with Artichokes & Olives hot, soaking up every bit of that rich, tangy sauce.

How to Serve Mediterranean Lemon Chicken with Artichokes & Olives

Garnishes

A sprinkle of freshly chopped parsley is a classic, bright addition that complements the dish perfectly. You might also add a few extra lemon slices on the side for an extra burst of citrus, or a drizzle of good-quality extra virgin olive oil for richness.

Side Dishes

This dish shines alongside simple sides that soak up the flavorful sauce. Think fluffy couscous, nutty quinoa, or even a fragrant rice pilaf. Fresh Mediterranean salads with cucumbers, tomatoes, and feta cheese offer a crisp contrast and lighten up the meal. Don’t forget a glass of dry white wine to make the experience truly special.

Creative Ways to Present

For an elegant evening, serve the chicken thighs over a bed of creamy polenta or buttery mashed potatoes. Arrange lemon slices artistically on the plate and scatter extra olives for visual appeal. You can also assemble this dish in a colorful shallow bowl to showcase the vibrant Mediterranean ingredients, making it almost too pretty to eat—almost!

Make Ahead and Storage

Storing Leftovers

Place any leftover Mediterranean Lemon Chicken with Artichokes & Olives in an airtight container and store it in the refrigerator for up to 4 days. Reheat gently to preserve the moisture and tender texture of the chicken.

Freezing

This dish freezes wonderfully. Store cooled leftovers in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

To bring the leftovers back to life, warm the chicken in a skillet over medium heat, adding a splash of chicken broth if needed to keep the sauce loose. Alternatively, microwave in 30-second increments, stirring or turning the chicken between intervals for even heating.

FAQs

Can I use boneless chicken instead of bone-in?

Absolutely! Boneless, skinless chicken thighs work well and cook slightly faster, so keep an eye on them and check for doneness around 15 minutes to avoid drying out.

What can I use instead of white wine?

If you prefer to skip the alcohol, chicken broth is the perfect substitute and still brings great depth to the sauce without overpowering the other flavors.

Can I make this recipe in the oven?

Yes! After searing the chicken, transfer everything to an oven-safe dish and bake at 375°F for 25 to 30 minutes until the chicken is fully cooked and tender.

How do I make this spicier?

If you love heat, simply increase the crushed red pepper flakes or add a pinch of cayenne pepper to the sauce when simmering for a nice kick.

Can I use fresh artichokes instead of canned?

Definitely! If using fresh artichokes, steam or boil them first until tender before adding to the skillet, as they take longer to cook than canned ones.

Final Thoughts

I can’t wait for you to try this incredible Mediterranean Lemon Chicken with Artichokes & Olives. It’s a dish that brings warmth, brightness, and bold Mediterranean flavors to your table with minimal fuss. Whether you’re feeding your family or impressing guests, this recipe is a guaranteed winner that turns any meal into a celebration. Happy cooking and bon appétit!

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