Mediterranean Lemon Chicken with Artichokes & Olives Recipe
A vibrant and flavorful Mediterranean Lemon Chicken with Artichokes & Olives recipe. This dish features juicy, seared chicken thighs simmered in a tangy lemon, white wine, and herb-infused sauce with tender artichoke hearts and briny olives, garnished with fresh parsley. Perfect for an easy yet impressive dinner that brings a taste of the Mediterranean to your table.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup mixed olives (green and black)
- 1 lemon, thinly sliced
- ½ cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper, then place it skin-side down and sear for about 5 minutes until golden brown. Flip and cook for another 3 minutes, then remove and set aside.
- Sauté the Aromatics: In the same skillet, add sliced onions and minced garlic. Sauté until fragrant and softened, about 3 minutes, stirring occasionally to avoid burning.
- Deglaze the Pan: Pour in the white wine while scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly for 1 to 2 minutes to concentrate the flavors.
- Simmer with Mediterranean Ingredients: Add chicken broth, dried oregano, crushed red pepper flakes (if using), artichoke hearts, mixed olives, and lemon slices to the skillet. Stir gently to combine, then return the chicken to the skillet, nestling it into the sauce.
- Cook Until Tender: Cover the skillet and simmer on low heat for 20 minutes, or until the chicken is cooked through and tender, and the sauce has melded the flavors beautifully.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish just before serving. Serve hot, ideally alongside couscous, quinoa, or rice to soak up the flavorful sauce.
Notes
- For a milder lemon flavor, substitute lemon slices with lemon zest.
- This recipe is naturally dairy-free; verify your broth is free of dairy additives to keep it dairy-free.
- Swap chicken thighs for bone-in chicken breasts or boneless, skinless thighs for leaner options.
- If using fresh artichokes, steam or boil them before adding to the skillet.
- Leftovers keep well refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
- Reheat gently on the stove or microwave in short intervals to avoid drying out the chicken.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg
Keywords: Mediterranean chicken, lemon chicken, artichokes, olives, chicken thighs recipe, easy dinner, healthy chicken recipe
