Mediterranean Lemon Chicken with Artichokes and Olives Recipe

Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives is a simple yet flavorful dish perfect for a weeknight dinner or casual gathering. Tender chicken thighs simmered with bright lemon, savory olives, and tender artichokes create a deliciously balanced meal full of vibrant Mediterranean flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, sliced
• 1 can (14 oz) artichoke hearts, drained and quartered
• ½ cup mixed olives (green and black)
• 1 lemon, thinly sliced
• ½ cup dry white wine (or chicken broth)
• 1 cup chicken broth
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then place skin-side down and sear for about 5 minutes until golden brown. Flip the chicken and cook for another 3 minutes, then remove from the skillet and set aside.
2. Step 2: In the same skillet, add the sliced onion and minced garlic. Cook until fragrant and softened, about 3 minutes.
3. Step 3: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, about 2 minutes.
4. Step 4: Add the chicken broth, dried oregano, crushed red pepper flakes (if using), artichoke hearts, mixed olives, and lemon slices. Stir to combine.
5. Step 5: Return the chicken thighs to the skillet, nestling them into the liquid and vegetables. Cover the skillet and simmer for about 20 minutes, until the chicken is cooked through and tender.
6. Step 6: Garnish with fresh parsley and serve hot, spooning the flavorful sauce over the chicken.

Tips & Variations

• Use boneless chicken thighs for a quicker cooking time and easier serving.
• Swap the white wine for additional chicken broth if you prefer a non-alcoholic version.
• Add a handful of cherry tomatoes during simmering for extra color and sweetness.
• If you like more heat, increase the crushed red pepper flakes or add a pinch of smoked paprika.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave until warmed through. The flavors will deepen after resting overnight, making it great for next-day meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out more easily. Cook them carefully and check doneness to avoid overcooking.

Do I need to peel the lemon slices?

No need to peel the lemon. Thin slices with peel add brightness and slight bitterness that complements the dish well. Just make sure to slice the lemon thinly for a tender bite.

Mediterranean Lemon Chicken with Artichokes and Olives Recipe

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★★★★★

4.8 from 146 reviews

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful skillet dish that combines tender, seared chicken thighs with tangy lemon, briny olives, and tender artichoke hearts. Perfect for a quick weeknight dinner, it’s easy to prepare and packed with bright, savory Mediterranean flavors.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Chicken

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)
• Salt and black pepper, to taste
• 2 tbsp olive oil

Aromatics & Vegetables

• 3 cloves garlic, minced
• 1 small onion, sliced

Other Ingredients

• 1 can (14 oz) artichoke hearts, drained and quartered
• ½ cup mixed olives (green and black)
• 1 lemon, thinly sliced
• ½ cup dry white wine (or chicken broth)
• 1 cup chicken broth
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Fresh parsley, for garnish

Instructions

1. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
2. Sauté Aromatics: In the same skillet, add the sliced onions and minced garlic. Cook over medium heat until the onions are softened and the garlic is fragrant, about 2-3 minutes.
3. Deglaze the Pan: Pour in the dry white wine (or chicken broth), scraping the bottom of the skillet with a spoon to lift any browned bits. Let the liquid reduce slightly for about 2-3 minutes.
4. Simmer with Ingredients: Add the chicken broth, dried oregano, crushed red pepper flakes (if using), quartered artichoke hearts, mixed olives, and lemon slices to the skillet. Stir gently to combine.
5. Cover and Cook: Return the seared chicken thighs to the skillet, nestling them into the broth and vegetable mixture. Cover the skillet and let everything simmer for about 20 minutes, or until the chicken is thoroughly cooked and tender.
6. Garnish & Serve: Sprinkle freshly chopped parsley over the dish for a burst of color and fresh flavor. Serve hot, spooning the artichokes, olives, and lemon slices alongside the chicken.

Notes

• For a lower-alcohol version, substitute white wine with additional chicken broth.
• You can use boneless chicken thighs for quicker cooking, but bone-in yields more flavor.
• If you prefer less heat, omit the crushed red pepper flakes.
• Serving suggestion: pair with crusty bread or a light couscous salad to soak up the flavorful sauce.
• Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.

Keywords: Mediterranean chicken, lemon chicken, artichokes, olives, skillet chicken, easy dinner, flavorful chicken recipe