Print

Mediterranean Lemon Chicken with Artichokes & Olives

Mediterranean Lemon Chicken with Artichokes & Olives
Print Recipe

Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, healthy dish featuring tender chicken thighs cooked with bright lemon juice, briny Kalamata olives, and tender artichoke hearts. This flavorful recipe combines simple, wholesome ingredients to create a quick and versatile meal perfect for weeknight dinners or casual gatherings. Infused with Mediterranean herbs and a light, tangy sauce, it delivers a balanced taste of citrus and savory elements that please the whole family.

Ingredients

Scale

Chicken

  • 4–6 chicken thighs, bone-in and skin-on
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Aromatics & Vegetables

  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup artichoke hearts (canned or fresh), drained and chopped if large
  • 1/2 cup Kalamata olives, pitted

Liquids & Herbs

  • Juice of 2 fresh lemons
  • 3/4 cup chicken broth or white wine
  • 2 tablespoons fresh parsley or oregano, chopped

Seasonings

  • Salt and pepper, to taste

Instructions

  1. Prepare and Season the Chicken: Pat the chicken thighs dry with paper towels to ensure a crispy skin when cooking. Season generously on both sides with salt and freshly ground black pepper to enhance the natural flavors of the meat.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crisp. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.
  3. Sauté Aromatics and Vegetables: In the same skillet, add the minced garlic and optional red pepper flakes. Cook for about 30 seconds until fragrant. Stir in the artichoke hearts and Kalamata olives, sautéing for 3-4 minutes so the flavors meld together.
  4. Deglaze with Lemon and Broth: Pour the fresh lemon juice and chicken broth or white wine into the skillet. Use a spoon or spatula to scrape the browned bits off the bottom of the pan. This forms a bright, tangy sauce that complements the chicken perfectly.
  5. Simmer and Finish Cooking: Return the chicken thighs to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover the skillet, and let simmer for 15 minutes or until the chicken is fully cooked and tender.
  6. Add Fresh Herbs and Serve: Right before serving, sprinkle chopped fresh parsley or oregano over the dish to add color and fresh flavor. Serve warm, spooning the sauce generously over the chicken and vegetables.

Notes

  • Always pat chicken dry before searing to achieve a crispy golden skin.
  • Use fresh lemon juice instead of bottled for the best bright, fresh acidity.
  • Do not overcrowd the pan when searing chicken; cook in batches if necessary for even browning.
  • Choose high-quality Kalamata olives with pits removed for authentic Mediterranean saltiness and texture.
  • Simmer gently on low heat to keep chicken moist and allow flavors to meld.

Nutrition

Keywords: Mediterranean chicken, lemon chicken, artichokes, olives, healthy dinner, quick recipe, gluten-free, easy chicken recipe

Find it online: https://recipesemilly.com/mediterranean-lemon-chicken-with-artichokes-olives/