Mediterranean Lemon Chicken Artichokes Olives (Printable)

Zesty chicken dish with Mediterranean flavors of lemon, artichokes, and olives for a light satisfying meal.

# What You 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 tbsp extra-virgin olive oil
10 - 1/2 cup dry white wine (or low-sodium chicken broth)
11 - 1 tsp dried oregano
12 - 1/2 tsp dried thyme
13 - 1/2 tsp smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 2 tbsp fresh parsley, chopped

# How-To:

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. Transfer skillet to the preheated oven. Bake, uncovered, for 20–25 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • The lemon and olives create this incredible bright flavor that somehow tastes like sunshine on a plate
  • Everything cooks in one pan so you get maximum flavor with minimum cleanup
02 -
  • Dry the chicken thoroughly before seating or you wont get that gorgeous golden crust that adds so much flavor
  • Let the skillet come to temperature fully before adding the chicken so it sizzles immediately instead of soaking up the oil
03 -
  • Use a meat thermometer to check doneness rather than cutting into the chicken so you keep all those juices inside
  • Let the dish rest for 5 minutes after baking before serving so the sauce thickens slightly and redistributes

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