Mediterranean Lemon Chicken with Artichokes and Olives Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
