Mediterranean Lemon Chicken Artichokes Olives (Printable)

Zesty Mediterranean chicken dish with lemon, artichokes, and olives. Light, flavorful, and ready in 50 minutes.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 1 medium red onion, thinly sliced
03 - 3 garlic cloves, minced
04 - 1 cup marinated artichoke hearts, drained and quartered
05 - 1 cup cherry tomatoes, halved

→ Flavorings & Pantry

06 - 1 large lemon, zested and juiced
07 - 1/3 cup pitted green olives, halved
08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 cup dry white wine or low-sodium chicken broth
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
03 - In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Remove and set aside.
04 - In the same skillet, add onion and sauté 2 minutes. Add garlic and cook 1 minute more.
05 - Add artichoke hearts, cherry tomatoes, both types of olives, and lemon zest. Stir to combine.
06 - Return chicken to the skillet, nestling it among the vegetables. Pour in white wine and lemon juice.
07 - Transfer skillet to the preheated oven. Bake, uncovered, for 20-25 minutes, or until chicken is cooked through to internal temperature 165°F and vegetables are tender.
08 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • The briny olives and bright lemon create this incredible punch of flavor that feels fancy but comes together in under an hour
  • Everything cooks in one pan, meaning maximum flavor and minimum cleanup which is basically my favorite kind of magic
02 -
  • Patting the chicken completely dry before seasoning is the difference between nicely seared and steamed chicken
  • Letting the skillet heat up properly before adding oil prevents sticking and gives you that golden crust
03 -
  • Let the chicken rest for 5 minutes before serving so the juices redistribute
  • Use a microplane for the lemon zest to avoid the bitter white pith

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