Mediterranean Lemon Chicken with Artichokes & Olives

Here’s a detailed and flavorful Mediterranean Lemon Chicken with Artichokes & Olives recipe that’s inspired by authentic Mediterranean cooking and tested across trusted sources:

---

🥘 Ingredients (Serves 4)

• 4 bone‑in, skin‑on chicken thighs (or 4 boneless chicken breasts)

• 2 Tbsp olive oil

• 1 medium onion, thinly sliced

• 3 garlic cloves, minced

• 1 lemon (juice and zest), plus a few lemon slices

• 1 tsp dried oregano (optional thyme)

• Salt and freshly ground black pepper, to taste

• 1 can (~14 oz) artichoke hearts, drained and halved (or frozen, thawed)

• ½ cup Kalamata or Castelvetrano olives, pitted and halved (marinated ones okay)

• ¾ cup chicken broth (or substitute white wine)

• Optional: red pepper flakes, cherry tomatoes, capers (for extra flavor)

• Fresh parsley, chopped (for garnish)

---

👩‍🍳 Step-by-Step Instructions

1. Prep & Sear

• Season chicken on both sides with salt, pepper, oregano (and thyme if using), lemon zest.

• Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

• Sear chicken (skin side down if using thighs) for 4–5 minutes per side until golden brown. Remove and set aside.

2. Sauté Aromatics

• In the same pan, sauté onion and garlic over medium heat until softened (2–3 minutes).

3. Deglaze & Build Sauce

• Add lemon juice, lemon zest, and chicken broth (or wine), scraping up brown bits from the bottom. Stir in red pepper flakes if using.

4. Add Artichokes & Olives

• Nestle the chicken back into the pan. Scatter artichoke hearts, olives, (optional cherry tomatoes or capers) around it. Add lemon slices on top or around the chicken.

5. Simmer & Finish

• Cover and simmer 15–30 minutes, depending on cut (about 25–30 minutes for thighs, less for breasts) until cooked through (internal temp ~165 °F / 74 °C).

• Uncover and simmer a few minutes more to slightly reduce sauce.

6. Garnish & Rest

• Remove from heat, let rest 5 minutes.

• Sprinkle with fresh parsley and serve.

---

⏱️ Timing Overview

---

🍽️ Serving Suggestions

• Serve over couscous, quinoa, rice, or orzo to soak up the sauce.

• Pair with a Greek salad, roasted vegetables, or warm pita or crusty bread.

• Optional extras: feta cheese, a dollop of Greek yogurt or butter stirred at end adds creaminess.

---

💡 Variations & Tips

• Thighs vs. Breasts: Bone-in, skin-on thighs give richer flavor; breasts cook faster and are leaner.

• Add capers, cherry tomatoes, or spinach for extra color and brightness.

• Try marinating chicken for 30 minutes beforehand for deeper flavor.

• Use a splash of white wine during deglazing in place of broth for more aromatic depth.

• Dish keeps well refrigerated up to 4 days and reheats beautifully—flavors deepen over time.

---

🧾 In Summary

This Mediterranean Lemon Chicken with Artichokes & Olives is a one-pan marvel, combining juicy chicken with zesty lemon, briny olives, and earthy artichokes. It’s quick, wholesome, and elegant enough for guests, yet simple enough for weeknight dinners.