Mediterranean Lemon Chicken Artichokes (Printable)
Zesty chicken combined with lemon, artichokes, olives, and herbs for a light Mediterranean-style dish.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1 medium red onion, thinly sliced
03 - 3 garlic cloves, minced
04 - 1 cup marinated artichoke hearts, drained and quartered
05 - 1 cup cherry tomatoes, halved
→ Flavorings & Pantry
06 - 1 large lemon, zested and juiced
07 - 1/3 cup pitted green olives, halved
08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 cup dry white wine or low-sodium chicken broth
11 - 1 tsp dried oregano
12 - 1/2 tsp dried thyme
13 - 1/2 tsp smoked paprika
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
03 - In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown. Remove and set aside.
04 - In the same skillet, add onion and sauté 2 minutes. Add garlic and cook 1 minute more.
05 - Add artichoke hearts, cherry tomatoes, both types of olives, and lemon zest. Stir to combine.
06 - Return chicken to the skillet, nestling it among the vegetables. Pour in white wine and lemon juice.
07 - Transfer skillet to the preheated oven. Bake, uncovered, for 20–25 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
08 - Remove from oven, sprinkle with fresh parsley, and serve warm.
# Expert Suggestions:
01 -
- One pan means almost zero cleanup but maximum flavor
- The briny olives and artichokes create that perfect salty-sweet balance
02 -
- Crowding the pan prevents proper searing so use a skillet large enough for everything
- Letting the chicken rest for a few minutes after baking keeps it juicy
03 -
- Use a microplane or fine grater for the lemon zest to avoid any bitter pith
- Let the pan get properly hot before adding the chicken for the best sear