Mediterranean Lemon Chicken with Artichokes & Olives Recipe
This Mediterranean Lemon Chicken with Artichokes & Olives is a flavorful and vibrant dish featuring tender chicken thighs simmered with tangy lemon, briny olives, and tender artichoke hearts. The recipe combines aromatic garlic and onions with a splash of white wine and herbs for a deliciously balanced Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or boneless, if preferred)
- 2 tbsp olive oil
- Salt and black pepper, to taste
Aromatics & Flavorings
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
Vegetables & Add-ins
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup mixed olives (green and black)
- 1 lemon, thinly sliced
Liquids
- ½ cup dry white wine (or chicken broth)
- 1 cup chicken broth
Garnish
- Fresh parsley, for garnish
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and black pepper. Place chicken skin-side down and sear for about 5 minutes until the skin turns golden brown. Flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the sliced onion and minced garlic. Cook for 2 to 3 minutes until they soften and become fragrant, stirring occasionally to avoid burning.
- Deglaze the Pan: Pour in the dry white wine (or chicken broth if preferred). Use a wooden spoon to scrape up any crispy browned bits from the bottom of the pan. Allow the liquid to reduce slightly for about 2 minutes to concentrate the flavors.
- Simmer with Ingredients: Add chicken broth, dried oregano, crushed red pepper flakes if using, artichoke hearts, mixed olives, and lemon slices into the skillet. Stir everything to combine and distribute the ingredients evenly.
- Cover and Cook: Return the seared chicken thighs to the skillet, placing them skin-side up. Cover the skillet with a lid and reduce the heat to medium-low. Let everything simmer gently for about 20 minutes, or until the chicken is fully cooked and tender.
- Garnish & Serve: Once cooked, remove the lid and sprinkle fresh parsley over the dish for a bright finish. Serve the Mediterranean lemon chicken hot alongside rice, quinoa, or a fresh green salad to complete the meal.
Notes
- Bone-in chicken thighs add more flavor, but boneless can be used for faster cooking.
- If you don’t have white wine, substituting extra chicken broth works well but reduces acidity.
- Adjust crushed red pepper flakes to control the heat level or omit if preferred.
- Use a heavy-bottom skillet to prevent burning and ensure even cooking.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
Keywords: Mediterranean chicken, lemon chicken, artichokes, olives, skillet chicken, easy dinner, healthy chicken recipe
