Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Introduction
This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish perfect for weeknight dinners or special occasions. Tender chicken thighs are simmered with fragrant herbs, tangy lemon, and savory olives for a deliciously satisfying meal.
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. Place them skin-side down and sear 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 until fragrant and softened, about 2–3 minutes.
- Step 3: Pour in the white wine, scraping the bottom of the pan to loosen any browned bits. Let the wine reduce slightly for 2–3 minutes.
- Step 4: Add the chicken broth, dried oregano, crushed red pepper flakes (if using), artichoke hearts, mixed olives, and lemon slices. Stir to combine.
- Step 5: Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Step 6: Garnish with fresh parsley before serving. Serve hot with your favorite side dishes.
Tips & Variations
- Use boneless chicken thighs for quicker cooking and easier eating.
- Substitute dry white wine with additional chicken broth if you prefer a non-alcoholic version.
- Add a handful of cherry tomatoes for extra color and sweetness.
- For a spicier dish, increase the crushed red pepper flakes or add a pinch of smoked paprika.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they tend to dry out more easily. Reduce the simmering time and monitor closely to keep the meat tender.
What can I serve with this Mediterranean chicken?
This dish pairs well with rice, couscous, or crusty bread to soak up the flavorful sauce. Roasted vegetables or a simple green salad also make great sides.
PrintMediterranean Lemon Chicken with Artichokes & Olives Recipe
This Mediterranean Lemon Chicken with Artichokes & Olives is an easy and flavorful one-pan dish featuring tender, golden chicken thighs simmered with tangy lemon slices, savory artichoke hearts, and briny olives. A perfect balance of bright citrus, aromatic herbs, and rich flavors, this recipe brings a taste of the Mediterranean to your dinner table with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
Aromatics & Vegetables
- 3 cloves garlic, minced
- 1 small onion, sliced
Other Ingredients
- 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)
- 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 pepper. Place them skin-side down in the skillet and sear for about 5 minutes until the skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the sliced onions and minced garlic. Sauté until fragrant and the onions soften, about 2-3 minutes.
- Deglaze the Pan: Pour in the dry white wine, scraping the bottom of the pan to lift any browned bits. Allow the wine to reduce slightly, enhancing the depth of flavor.
- Simmer with Ingredients: Add the chicken broth, dried oregano, crushed red pepper flakes (if using), drained artichoke hearts, mixed olives, and lemon slices to the skillet. Stir to combine.
- Cover and Cook: Return the seared chicken thighs to the skillet, placing them into the sauce. Cover the skillet and simmer gently for about 20 minutes, or until the chicken is cooked through and tender.
- Garnish & Serve: Once done, sprinkle fresh parsley over the chicken and serve hot, preferably with rice, couscous, or crusty bread to soak up the delicious sauce.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture, but boneless can be used for quicker cooking.
- Use dry white wine for authentic flavor, or substitute with extra chicken broth for a non-alcoholic version.
- Adjust crushed red pepper flakes to your preferred level of spiciness or omit them for a milder dish.
- Serve with your choice of side such as rice, quinoa, couscous, or steamed vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: Mediterranean chicken, lemon chicken, chicken with artichokes, chicken with olives, easy dinner recipe, stovetop chicken recipe
