Mediterranean Lemon Chicken with Artichokes & Olives Recipe

Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish perfect for weeknight dinners or entertaining guests. Tender chicken thighs simmer in a tangy lemon sauce with briny olives and tender artichokes, creating a deliciously balanced meal.

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 2 lemons
• Zest of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup green or kalamata olives, pitted
• 1 cup canned or frozen artichoke hearts, drained
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp capers (optional, for extra brininess)
• 1/4 cup fresh parsley, chopped
• 1/2 tsp honey (optional, to balance acidity)

Instructions

1. Step 1: In a bowl, combine lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Coat the chicken thighs thoroughly with this marinade and let them sit for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken for 3 to 4 minutes on each side until golden brown. Remove the chicken and set aside.
3. Step 3: Using the same skillet, add chicken broth to deglaze the pan, scraping up the browned bits for extra flavor. Then add the olives, artichoke hearts, red pepper flakes, and capers if using.
4. Step 4: Return the seared chicken to the skillet. Reduce the heat to low, cover, and let everything simmer gently for 15 to 20 minutes, or until the chicken is cooked through.
5. Step 5: Stir in the chopped fresh parsley and drizzle honey over the dish to balance the acidity. Give everything a gentle stir to combine, then serve warm.

Tips & Variations

• For extra depth, marinate the chicken overnight in the refrigerator.
• Swap chicken thighs with breasts if you prefer leaner meat, adjusting cooking time accordingly.
• Add a splash of white wine when deglazing for richer flavor.
• Omit red pepper flakes for a milder dish or add extra for more heat.
• Serve with couscous, quinoa, or roasted vegetables to complete the meal.
• Try garnishing with additional lemon slices for a fresh, zesty finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through to preserve the tenderness of the chicken and avoid drying out the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken thighs or breasts before marinating and cooking to ensure even cooking and food safety.

Is it possible to make this recipe dairy-free and gluten-free?

Absolutely! This recipe is naturally dairy-free and gluten-free as long as you use gluten-free chicken broth or make your own.

Mediterranean Lemon Chicken with Artichokes & Olives Recipe

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★★★★★

4.9 from 76 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish featuring tender chicken thighs marinated in zesty lemon and aromatic herbs, seared to perfection, and simmered with tangy olives, artichoke hearts, and capers for a rich sauce. Perfectly balanced with a hint of honey and fresh parsley, this recipe offers an easy yet impressive meal inspired by classic Mediterranean flavors.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless, skinless chicken thighs (or breasts)
• Juice of 2 lemons
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Cooking

• 2 tbsp olive oil
• 1/2 cup chicken broth (plus optional white wine for deglazing)
• 1/2 cup green or kalamata olives, pitted
• 1 cup canned or frozen artichoke hearts, drained
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp capers (optional)

Finishing Touches

• 1/4 cup fresh parsley, chopped
• 1/2 tsp honey (optional)

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Instructions

1. Marinate the Chicken: In a bowl, combine lemon juice, grated lemon zest, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Coat the chicken thighs thoroughly with this marinade and allow them to sit for at least 30 minutes, or up to 4 hours in the refrigerator to develop maximum flavor.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken and sear for about 3 to 4 minutes on each side until the exterior is golden brown. Remove the chicken from the skillet and set aside temporarily.
3. Build the Sauce: In the same skillet, pour in chicken broth (and white wine if using) to deglaze the pan, scraping up all browned bits from the bottom. Add the pitted olives, drained artichoke hearts, red pepper flakes, and capers if using, stirring to combine.
4. Simmer: Return the seared chicken to the skillet, reduce the heat to low, cover the pan, and let it simmer gently for 15 to 20 minutes. This allows the chicken to cook fully and absorb the Mediterranean flavors.
5. Finishing Touches: Stir in fresh chopped parsley and a small amount of honey to balance the acidity of the lemon. Taste and adjust seasoning if needed. Serve warm for the best flavor.
6. Serving Suggestions: Pair this dish with couscous, quinoa, or roasted vegetables for a satisfying meal. A side of hummus and warm pita bread complements the Mediterranean profile perfectly.
7. Garnish: Add extra lemon slices on top for a bright and fresh finish.

Notes

• Marinating the chicken for longer enhances the flavor and tenderness.
• If you prefer less heat, omit the red pepper flakes.
• Using chicken thighs keeps the dish juicier, but chicken breasts work as a leaner alternative.
• Capers add extra brininess and brightness but are optional.
• This recipe can be easily doubled to serve more people.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean chicken, lemon chicken, artichoke recipe, olives, easy chicken dinner, healthy chicken dish