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Mediterranean Lemon Chicken with Artichokes & Olives Recipe

Mediterranean Lemon Chicken with Artichokes & Olives Recipe
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★★★★★

5.2 from 10 reviews

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish featuring tender chicken breasts cooked in a zesty lemon sauce with briny olives, tender artichokes, and aromatic herbs. Perfect for a healthy and elegant weeknight dinner, it’s easy to prepare and packed with fresh Mediterranean ingredients.

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

Sauce and Vegetables

  • 1 lemon, juiced and zested
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 1/2 cup pitted green olives, halved
  • 1/2 cup chicken broth
  • 1/4 cup white wine (optional)
  • 1/2 red onion, sliced
  • 2 cloves garlic, minced

Garnish

  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken once it’s seared.
  2. Season Chicken: Season the chicken breasts evenly with salt, pepper, dried oregano, dried basil, and garlic powder to infuse them with Mediterranean flavors.
  3. Sear Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and sear each side for 3-4 minutes until they develop a golden-brown crust. This locks in moisture and flavor.
  4. Remove Chicken: Take the chicken breasts out of the skillet and set aside to prepare the sauce and vegetables.
  5. Sauté Onion and Garlic: In the same skillet, add the sliced red onion and minced garlic. Sauté for about 2 minutes until fragrant and softened, scraping up any browned bits from the chicken.
  6. Add Artichokes and Olives: Stir in the quartered artichoke hearts and halved green olives. Cook for an additional 2 minutes to combine flavors.
  7. Add Liquids: Pour in the chicken broth, white wine (if using), lemon juice, and lemon zest. Bring the mixture to a gentle simmer to meld the flavors and start reducing the sauce.
  8. Return Chicken: Place the seared chicken breasts back into the skillet, spooning some of the sauce and vegetables over each piece to coat well.
  9. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the sauce has slightly thickened.
  10. Garnish and Serve: Once cooked, garnish the dish with freshly chopped parsley for a burst of color and freshness before serving.

Notes

  • White wine is optional but adds depth; substitute with extra chicken broth if avoiding alcohol.
  • To keep the dish gluten free, ensure chicken broth is gluten free.
  • For juicier chicken, let the chicken rest for a few minutes after baking.
  • Use fresh herbs if available for an even brighter flavor.
  • This dish pairs well with rice, couscous, or crusty bread to soak up the sauce.

Nutrition

Keywords: Mediterranean chicken, lemon chicken, artichoke chicken, chicken with olives, healthy chicken recipe, baked chicken breasts

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