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Mediterranean Lemon Chicken with Artichokes and Olives Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 41 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Halal

Description

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish combining juicy chicken breasts with tangy lemon, savory artichokes, briny olives, and aromatic herbs. Searing the chicken first to lock in juices, then baking it in a zesty sauce, results in a tender, succulent meal perfect for a Mediterranean-inspired dinner.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder

Vegetables & Aromatics

  • 1/2 red onion, sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 1/2 cup pitted green olives, halved

Liquids & Seasonings

  • 1 lemon, juiced and zested
  • 1/2 cup chicken broth
  • 1/4 cup white wine (optional)

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later in the recipe.
  2. Season the Chicken: Season the boneless chicken breasts evenly with salt, pepper, dried oregano, dried basil, and garlic powder to infuse flavor.
  3. Sear the Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat and sear the chicken breasts for 3-4 minutes on each side until they develop a golden-brown crust, locking in juices.
  4. Remove Chicken: Take the seared chicken breasts out of the skillet and set aside, keeping them warm.
  5. Sauté Aromatics: In the same skillet, add sliced red onion and minced garlic. Sauté for about 2 minutes until they become fragrant and slightly softened.
  6. Add Artichokes and Olives: Stir in the drained, quartered artichoke hearts and halved green olives into the skillet. Cook for another 2 minutes to combine flavors.
  7. Make the Sauce: Pour in the chicken broth, white wine if using, lemon juice, and lemon zest. Bring this mixture to a gentle simmer to meld the flavors and slightly reduce the liquid.
  8. Return Chicken to Skillet: Place the chicken breasts back into the skillet, spooning some of the vegetable and sauce mixture over each piece to coat them well.
  9. Bake the Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is fully cooked through and the sauce has thickened slightly.
  10. Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve warm for a delicious Mediterranean-inspired meal.

Notes

  • You can omit the white wine if preferred or replace it with additional chicken broth.
  • Make sure to use an ovenproof skillet to transfer directly to the oven.
  • Check the chicken’s internal temperature to ensure it reaches 165°F (74°C) for safe consumption.
  • Serve with a side of rice, couscous, or crusty bread to soak up the flavorful sauce.
  • Leftovers can be refrigerated up to 3 days and reheated gently.

Find it online: https://yumrecipesfood.com/mediterranean-lemon-chicken-with-artichokes-and-olives-recipe/