Mediterranean Lemon Chicken with Artichokes & Olives

Mediterranean Lemon Chicken with Artichokes & Olives

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon (zest and freshly squeezed juice)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 1 cup chicken broth
• 1 can (14 oz) artichoke hearts, drained and halved
• ½ cup Kalamata olives, pitted
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons capers (optional, but recommended)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken
   Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, oregano, and thyme.
2. Sear the Chicken
   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until golden brown. Remove from the pan and set aside.
3. Build the Flavor Base
   In the same skillet, reduce heat to medium. Add the sliced red onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add Liquids & Bright Flavor
   Pour in the chicken broth, lemon juice, and lemon zest. Stir well, scraping up any browned bits from the bottom of the pan (this adds a lot of flavor!).
5. Add Vegetables & Olives
   Add the artichoke hearts, Kalamata olives, cherry tomatoes, and capers. Stir everything together and let it simmer for 3–4 minutes.
6. Return Chicken to Pan
   Place the chicken breasts back into the skillet. Spoon some of the sauce over the top. Cover and let simmer on low heat for 10–15 minutes, or until the chicken is fully cooked and tender.
7. Finish & Serve
   Taste and adjust seasoning if needed. Sprinkle fresh parsley on top before serving.

Serving Suggestions:

Serve this dish with:

• Rice or couscous
• Warm crusty bread
• Roasted potatoes
• Or a fresh green salad

 Tips:

• For extra richness, add a splash of heavy cream at the end.
• You can substitute chicken thighs for a juicier option.
• This dish tastes even better the next day as the flavors deepen!