Here’s the long-form recipe for your Mediterranean Lemon Chicken with Artichokes & Olives, written out with full instructions for a smooth cooking experience:
Mediterranean Lemon Chicken with Artichokes & Olives
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup artichoke hearts (canned or jarred), drained and roughly chopped
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- ½ cup chicken broth
- 1 tablespoon capers (optional)
Instructions:
- Prep the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them sear better. Place them on a plate or cutting board, and season both sides evenly with salt, pepper, garlic powder, and dried oregano. - Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Cook for about 4–5 minutes on each side, or until they’re nicely golden brown and cooked through. If the breasts are particularly thick, you may need a few extra minutes or can cover the pan to help them cook through. Once done, transfer the chicken to a plate and set aside. - Deglaze and Build Flavor:
In the same skillet, lower the heat to medium. Add the chicken broth, using a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pan. Stir in the lemon zest and lemon juice. Let it simmer for about 1 minute. - Add Veggies & Seasonings:
Add the chopped artichoke hearts, Kalamata olives, and capers (if using) to the skillet. Stir everything together and let it simmer for another 2–3 minutes to heat through and blend the flavors. - Return Chicken to the Pan:
Nestle the chicken breasts back into the skillet, spooning some of the sauce and vegetables over the top. Let it all simmer together for 2–3 minutes so the chicken soaks up those Mediterranean flavors. - Finish & Garnish:
Remove the skillet from heat. Sprinkle the chopped fresh parsley over the top for a pop of color and freshness. - Serve:
Plate the chicken breasts with generous spoonfuls of the artichoke and olive mixture on top. This dish pairs beautifully with couscous, rice, roasted potatoes, or a simple side salad.
Tips:
- For extra flavor, marinate the chicken in lemon juice, olive oil, garlic, and oregano for 30 minutes before cooking.
- If you like it spicy, a pinch of red pepper flakes goes great in the sauce.
- Leftovers are delicious and make a great lunch the next day—just store in an airtight container in the fridge for up to 3 days.