If you’re craving a meal that’s both vibrant and comforting, Mediterranean Lemon Chicken with Artichokes & Olives is about to become your new go-to. This dish effortlessly brings together tender chicken, zesty lemon, briny olives, and earthy artichokes in a way that feels like a little vacation on your plate. Every bite is bursting with flavor, and the whole recipe comes together in under an hour, making it perfect for both busy weeknights and special gatherings. Trust me, once you taste it, you’ll want to make it again and again!
Ingredients You’ll Need
What I love most about this Mediterranean Lemon Chicken with Artichokes & Olives is how the simple ingredients work together to deliver such a complex, satisfying dish. Each one has a purpose, whether it’s adding brightness, depth, or color—so don’t skip a thing!
- Chicken thighs: Boneless, skinless thighs stay juicy and hold up beautifully to the bold Mediterranean flavors.
- Olive oil: Adds richness and helps everything caramelize for that irresistible golden crust.
- Dried oregano: The classic herb that instantly makes any dish taste Mediterranean.
- Garlic powder: Gives a gentle, aromatic kick without overpowering the other flavors.
- Paprika: Adds subtle warmth and a lovely reddish hue to the chicken.
- Salt and pepper: Essential for making every ingredient shine—season generously!
- Artichoke hearts: Tender and slightly tangy, they soak up all the vibrant pan juices.
- Kalamata olives: Their briny punch is key for a true Mediterranean experience.
- Red onion: Brings color and a delicate sweetness when cooked down.
- Lemon (zested and sliced): The zest and slices infuse the dish with citrusy brightness from start to finish.
- Lemon juice: A splash at the end for freshness and to tie all the flavors together.
- Chicken broth: Helps deglaze the pan and creates that irresistible sauce you’ll want to mop up with bread.
- Fresh parsley: The finishing touch for color and a burst of herbal freshness.
How to Make Mediterranean Lemon Chicken with Artichokes & Olives
Step 1: Season the Chicken
Start by mixing the dried oregano, garlic powder, paprika, salt, and pepper in a small bowl. Give the chicken thighs a generous rub with this fragrant blend, making sure every nook and cranny is coated. This not only flavors the meat but also helps create that gorgeous golden crust when you sear them later.
Step 2: Sear for Flavor
Heat your olive oil in a large, oven-safe skillet over medium-high heat. Once it’s shimmering, add the seasoned chicken thighs. Sear them for about 3 to 4 minutes per side until they develop a beautiful golden brown exterior. This step is all about building flavor, so don’t rush it! When they’re ready, transfer the chicken to a plate while you work on the veggies.
Step 3: Sauté the Vegetables
In the same skillet (don’t wipe it out—you want all those tasty browned bits), toss in the artichoke hearts, Kalamata olives, sliced red onion, lemon slices, and lemon zest. Sauté everything together for 2 to 3 minutes. The onions will start to soften and the lemon will become fragrant, mingling with the briny olives and earthy artichokes.
Step 4: Deglaze and Build the Sauce
Pour in the chicken broth and lemon juice, scraping the bottom of the pan with a wooden spoon to release all the caramelized flavor. This forms the base of your bright, tangy sauce that’s the hallmark of Mediterranean Lemon Chicken with Artichokes & Olives.
Step 5: Bake to Perfection
Return the chicken thighs to the skillet, nestling them into the vegetables and sauce. Transfer the whole skillet to a preheated 400°F (200°C) oven. Bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The oven time lets all those Mediterranean flavors meld together for a truly mouthwatering finish.
Step 6: Garnish and Serve
Once out of the oven, sprinkle plenty of freshly chopped parsley over the top for a burst of color and freshness. Scoop up a little of everything for each plate—the chicken, veggies, and plenty of that luscious sauce.
How to Serve Mediterranean Lemon Chicken with Artichokes & Olives
Garnishes
A generous shower of fresh parsley is classic, but you can also toss on some extra lemon zest or a few reserved olives for a pop of color and flavor. If you’re feeling fancy, a sprinkle of crumbled feta adds a lovely salty finish that pairs so well with this Mediterranean Lemon Chicken with Artichokes & Olives.
Side Dishes
This dish pairs beautifully with fluffy rice, nutty couscous, or warm, crusty bread that’s perfect for sopping up every last drop of sauce. For a lighter option, try serving it alongside a crisp Greek salad or simple steamed green beans.
Creative Ways to Present
Try serving Mediterranean Lemon Chicken with Artichokes & Olives family-style in the skillet for a rustic, inviting look that encourages everyone to dig in. Or, for an elegant dinner party, plate each chicken thigh atop a bed of couscous, spoon the vegetables and sauce over, and finish with fresh herbs and a lemon wedge.
Make Ahead and Storage
Storing Leftovers
Leftover Mediterranean Lemon Chicken with Artichokes & Olives keeps well in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making it even tastier the next day!
Freezing
If you want to freeze this dish, allow it to cool completely first. Store it in a freezer-safe container for up to three months. Just be aware that the texture of the artichokes and olives may soften a bit after thawing, but the flavor will still be wonderful.
Reheating
To reheat, place the chicken and vegetables in a skillet over medium heat, adding a splash of broth or water if needed to loosen the sauce. Gently warm until heated through. You can also microwave individual portions, though the oven or stovetop helps preserve the best texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe, just be sure to adjust the baking time since they tend to cook a bit faster. Keep an eye on them so they don’t dry out, and always check that the internal temperature reaches 165°F (74°C).
Are canned artichokes as good as fresh?
Canned artichokes are perfect for this Mediterranean Lemon Chicken with Artichokes & Olives—they’re convenient and soak up all the flavors beautifully. If you have fresh artichokes and the time to prep them, feel free to use those for an extra-special touch.
Can I make this dish dairy-free and gluten-free?
Yes! This recipe is naturally dairy-free and gluten-free as written, so it’s a great choice for a variety of diets. Just be sure to double check the labels on your chicken broth and any bread you serve alongside.
What’s the best way to zest a lemon without a zester?
If you don’t have a zester, you can use a fine grater or even the small holes of a box grater. Just be careful to only take off the bright yellow part and not the bitter white pith underneath.
Can I make Mediterranean Lemon Chicken with Artichokes & Olives ahead of time?
You can! This is a fantastic make-ahead dish. Prepare it up to the point of baking, then cover and refrigerate for up to 12 hours. When ready to eat, simply bake as directed, adding a few extra minutes to account for the chill.
Final Thoughts
If you’re looking to add a little sunshine to your dinner table, Mediterranean Lemon Chicken with Artichokes & Olives delivers every time. The incredible flavors, easy prep, and beautiful presentation make it a dish I reach for again and again. Give it a try—you’ll be amazed at just how special a simple, wholesome meal can taste!
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Mediterranean Lemon Chicken with Artichokes & Olives Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A vibrant and healthy Mediterranean Lemon Chicken featuring tender chicken thighs cooked with artichokes, Kalamata olives, and fresh lemon, delivering a flavorful and aromatic dish perfect for a wholesome dinner.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Vegetables and Aromatics
- 1 (14-ounce) can artichoke hearts, drained and halved
- 1/2 cup Kalamata olives, pitted
- 1 small red onion, thinly sliced
- 1 lemon, zested and sliced
- 2 tablespoons lemon juice
Liquids and Garnish
- 1/4 cup chicken broth
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: In a small bowl, combine the dried oregano, garlic powder, paprika, salt, and pepper. Rub this seasoning mixture thoroughly all over the chicken thighs for optimal flavor.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the seasoned chicken thighs in the skillet and sear each side for 3 to 4 minutes until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Vegetables and Aromatics: In the same skillet, add the artichoke hearts, Kalamata olives, thinly sliced red onion, lemon slices, and lemon zest. Cook, stirring occasionally, for 2 to 3 minutes to soften and combine the flavors.
- Deglaze the Pan: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits, creating a flavorful sauce base.
- Combine and Bake: Nestle the seared chicken thighs back into the skillet among the vegetables. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Remove the skillet from the oven and garnish with chopped fresh parsley before serving to add freshness and color.
Notes
- This dish pairs beautifully with rice, couscous, or crusty bread to soak up the delicious pan sauce.
- You can substitute chicken breasts or bone-in thighs if desired; just adjust the baking time accordingly to ensure thorough cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
