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 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

Introduction

This Mediterranean Lemon Chicken with Artichokes and Olives is a bright and flavorful dish that brings the taste of the coast to your kitchen. Tender chicken thighs simmered with tangy lemon, savory olives, and tender artichokes make for a simple yet impressive meal perfect for any night of the week.

The image shows a close-up of golden-brown cooked chicken pieces resting in a sauce filled with green olive slices, whole dark olives, and artichoke halves. The chicken has a crispy, slightly charred surface with herbs sprinkled on top. The artichoke layers are pale green with a soft texture, sitting partially submerged in the oily, herb-flecked sauce. The green olives are shiny and sliced, adding round shapes throughout the dish. The mix of warm brown, green, and yellow tones along with fresh herbs creates a rich and inviting look. The dish is placed 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 black pepper. Place the chicken skin-side down in the skillet and sear for about 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.

Step 2: In the same skillet, add the sliced onion and minced garlic. Cook for 2-3 minutes until fragrant and softened.

Step 3: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, about 2 minutes.

Step 4: Add the chicken broth, dried oregano, crushed red pepper flakes (if using), artichoke hearts, mixed olives, and lemon slices to the skillet. Stir to combine.

Step 5: Return the chicken thighs to the skillet, skin-side up. Cover the pan and simmer on low heat for about 20 minutes, or until the chicken is cooked through and tender.

Step 6: Sprinkle fresh parsley over the dish before serving. Serve hot with your favorite side.

Tips & Variations

For extra crispy skin, finish the chicken under a broiler for 2-3 minutes after simmering.

Substitute boneless chicken thighs or breasts if preferred; just reduce the simmering time to avoid drying out the chicken.

Use lemon juice instead of slices for a more concentrated citrus flavor throughout the sauce.

Add a handful of cherry tomatoes for a burst of color and sweetness.

FAQs

Can I use canned olives or should they be fresh?

Canned or jarred olives work best for this recipe since fresh olives are typically very bitter and require curing. Use a mix of green and black olives for the best flavor balance.

Is it necessary to use white wine?

No, white wine adds depth and brightness but can be substituted with extra chicken broth if you prefer a non-alcoholic version. The dish will still be flavorful and delicious.