Mediterranean Lemon Chicken with Artichokes (Printable Version)

Vibrant Mediterranean-inspired chicken dish with lemon, artichokes, and olives for a light, satisfying meal.

# What You Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (approximately 1.5 pounds)

→ 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 tablespoons extra-virgin olive oil
10 - 1/2 cup dry white wine or low-sodium chicken broth
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - 2 tablespoons fresh parsley chopped

# How-To:

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 to internal temperature 165°F and vegetables are tender.
08 - Remove from oven sprinkle with fresh parsley and serve warm.

# Expert Hints:

01 -
  • The bright lemon and savory olives create that perfect balance between fresh and satisfying
  • Everything cooks in one pan so you get incredible depth of flavor without the cleanup hassle
  • It looks impressive on the table but comes together in under an hour
02 -
  • Patting the chicken completely dry before seasoning is the difference between nicely browned meat and pale steamed chicken
  • Use a skillet that can go from stovetop to oven so you do not lose any of those flavorful pan juices
  • Let the chicken rest for a few minutes after baking so the juices redistribute
03 -
  • Let the skillet get properly hot before adding the chicken to get that restaurant quality sear
  • Do not crowd the pan or the chicken will steam instead of sear, work in batches if needed

Go Back