Mediterranean Lemon Chicken with Artichokes & Olives

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🍋 Mediterranean Lemon Chicken with Artichokes & Olives

This Mediterranean-inspired chicken dish is bursting with bright lemon, earthy oregano, and the briny goodness of olives and capers. Tender chicken breasts are pan-seared, then simmered in a light, tangy sauce with artichoke hearts and parsley. It’s elegant enough for entertaining yet simple enough for a weeknight dinner.

đź“‹ Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • Zest and juice of 1 lemon
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp salt
  • ÂĽ tsp black pepper

For the Sauce:

  • 1 cup canned or jarred artichoke hearts, drained and halved (or quartered if large)
  • ½ cup Kalamata olives, pitted and halved
  • 1 tbsp capers (optional, for extra tang)
  • ½ cup low-sodium chicken broth
  • ÂĽ cup fresh parsley, chopped

👩‍🍳 Instructions

  1. Marinate chicken: In a bowl, mix olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken breasts and coat evenly. Let sit 15–30 minutes (optional for deeper flavor).
  2. Sear chicken: Heat a large skillet over medium-high heat. Sear chicken breasts 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and set aside.
  3. Make the sauce: In the same skillet, add chicken broth to deglaze, scraping up browned bits. Stir in artichokes, olives, and capers. Simmer for 3–4 minutes until slightly reduced.
  4. Finish the dish: Return chicken to skillet, spoon sauce over the top, and let simmer 2–3 minutes to absorb flavors.
  5. Serve: Sprinkle with fresh parsley before serving. Delicious with rice, couscous, or roasted potatoes.

🍴 Servings

Serves 4 people.

đź“Š Nutritional Info (per serving)

  • Calories: ~320
  • Protein: 33 g
  • Carbs: 7 g
  • Fat: 17 g
  • Fiber: 3 g
  • Sugar: 1 g

đź’ˇ Notes & Tips

  • Don’t overcook chicken: Use a thermometer for juicy results.
  • Add vegetables: Spinach, zucchini, or cherry tomatoes pair beautifully in the sauce.
  • Wine option: Swap ÂĽ cup of broth for dry white wine for extra flavor.
  • Meal prep: Great reheated the next day—flavors deepen overnight.
  • Serving idea: Serve over lemon rice or quinoa to soak up the sauce.

🌟 Benefits

  • High in lean protein from chicken.
  • Packed with Mediterranean heart-healthy fats (olive oil & olives).
  • Naturally low-carb and gluten-free.
  • Bursting with antioxidants from artichokes, parsley, and lemon.
  • A balanced dish that feels both light and indulgent.

âť“ Q & A

Q: Can I use chicken thighs instead of breasts?
A: Yes—boneless thighs work great and stay extra juicy.

Q: Can I make this dairy-free?
A: It’s naturally dairy-free, no swaps needed!

Q: How do I store leftovers?
A: Refrigerate in an airtight container up to 3 days. Reheat gently on the stove.

Q: Can I make this in the oven instead of stovetop?
A: Yes—brown the chicken, then transfer everything to a baking dish and bake at 375°F (190°C) for 20–25 minutes.

Q: What should I serve with it?
A: Crusty bread, couscous, roasted potatoes, or a simple Greek salad all make perfect pairings.

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