Mediterranean Lemon Chicken with Artichokes & Olives

Juicy chicken simmered in a zesty lemon-garlic sauce with tender artichoke hearts and briny olives. This one-pan Mediterranean dish is light yet comforting, perfect for healthy dinners and meal prep.

Ingredients (Serves 4)

For the Chicken

• 4 boneless, skinless chicken breasts or thighs

• 3 tbsp extra virgin olive oil

• 1 tsp dried oregano

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

For the Sauce

• 1 small onion, finely sliced

• 4 cloves garlic, minced

• 1 cup chicken broth

• Zest of 1 lemon

• Juice of 1 large lemon

• 1 can (14 oz) artichoke hearts, drained & quartered

• ½ cup Kalamata olives, pitted

• 1 tsp dried thyme or oregano

• ½ tsp chili flakes (optional)

For Garnish

• Fresh parsley or basil, chopped

• Lemon slices

Instructions

1. Season the Chicken
   Pat chicken dry. Season both sides with oregano, paprika, salt, and pepper.

2. Sear the Chicken
   Heat olive oil in a large skillet over medium-high heat.
   Sear chicken 4–5 minutes per side until golden. Remove and set aside.

3. Build the Flavor Base
   In the same pan, add onion and sauté 3–4 minutes until soft.
   Add garlic and cook 30 seconds until fragrant.

4. Make the Sauce
   Pour in chicken broth, scraping up browned bits.
   Add lemon zest, lemon juice, thyme, artichokes, olives, and chili flakes.

5. Simmer
   Return chicken to the pan.
   Reduce heat to medium-low, cover, and simmer 15–20 minutes until chicken is cooked through and sauce slightly thickens.

6. Finish & Serve
   Taste and adjust seasoning.
   Garnish with fresh herbs and lemon slices before serving.

Serving Suggestions

• Over cauliflower rice or orzo

• With roasted vegetables or Greek salad

• Serve with crusty whole-grain bread for dipping

Tips & Variations

• Use bone-in chicken thighs for deeper flavor

• Add capers for extra briny punch

• Make it creamy by adding ¼ cup coconut cream or Greek yogurt (off heat)

Q & A

Q: Is this dish anti-inflammatory?
A: Yes! Olive oil, lemon, garlic, artichokes, and olives are all anti-inflammatory.

Q: Can I make it ahead?
A: Absolutely—flavors deepen overnight. Keeps 3–4 days refrigerated.

Q: Can I bake instead of stovetop?
A: Yes—bake covered at 375°F (190°C) for 30–35 minutes.