Name: Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless, if preferred); 2 tbsp olive oil; Salt and black pepper, to taste; 3 cloves garlic, minced; 1 small onion, sliced; 1 tsp dried oregano; ½ tsp crushed red pepper flakes (optional); 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; Fresh parsley, for garnish

Jump to Recipe

Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish that brings together bright citrus, savory olives, and tender chicken. Perfect for a weeknight dinner or entertaining guests, it’s both simple to prepare and impressive on the plate.

The image shows a rustic wooden bowl filled with two large cooked chicken pieces, browned and slightly shiny from roasting, topped with fresh green herbs. Surrounding the chicken are several whole olives in green and dark purple colors, and quartered artichoke hearts, pale green with a layered texture. The dish is covered with a light sheen of oil, giving everything a glossy look, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs (or boneless, if preferred)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, sliced
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)
Salt and black pepper, to taste
Fresh parsley, for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear skin-side down for about 5 minutes until golden brown. Flip and cook for another 3 minutes, then remove the chicken from the skillet and set aside.
Step 2: In the same skillet, add the sliced onion and minced garlic. Cook for about 2-3 minutes until softened and fragrant.
Step 3: Pour in the dry white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it reduce slightly, about 2 minutes.
Step 4: Add the chicken broth, oregano, crushed red pepper flakes (if using), artichokes, olives, and lemon slices to the pan. Stir to combine.
Step 5: Return the chicken thighs to the skillet, skin-side up. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
Step 6: Sprinkle fresh parsley over the top for garnish and serve hot with your favorite side dishes like rice, quinoa, or a green salad.

Tips & Variations

For extra crispy skin, finish the chicken under the broiler for 1-2 minutes after simmering.
Swap white wine with additional chicken broth if you prefer a non-alcoholic version.
Add a handful of cherry tomatoes for a burst of sweetness and color.
Use boneless thighs for quicker cooking, but bone-in helps keep the meat juicy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through to preserve the chicken’s tenderness and the flavors.

How to Serve

A close-up image of a dish featuring two pieces of golden-brown cooked chicken with visible black pepper and herbs on top, resting in a shallow layer of golden oil and cooked onions that add a glossy texture. Around the chicken, there are bright green artichoke halves with layered, smooth petals, red and orange cherry tomatoes that appear soft and slightly blistered, and a mix of dark and light olives adding round shapes and a shiny surface. Small green sprigs of herbs garnish the chicken, with a piece of dried red chili on one piece adding a pop of deep red color. The food is placed inside a white bowl, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but be careful not to overcook them as they can dry out. Adjust the cooking time accordingly, usually about 15 minutes of simmering.

What can I serve with this Mediterranean chicken?

This dish pairs well with rice, quinoa, couscous, or a fresh green salad. Crusty bread is also great for soaking up the flavorful sauce.