Description
This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, easy-to-make dish that combines tender chicken thighs with tangy lemon, briny olives, and tender artichoke hearts. Made in a skillet with simple ingredients and aromatic herbs, it delivers bold Mediterranean flavors perfect for a weeknight dinner or special occasion.
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 & Vegetables
- 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
Liquids & Seasonings
- ½ cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
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 the chicken skin-side down in the hot skillet and sear for about 5 minutes until the skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the sliced onions and minced garlic. Cook over medium heat until fragrant and softened, about 2-3 minutes, stirring occasionally to prevent burning.
- Deglaze the Pan: Pour in the dry white wine (or chicken broth if preferred), scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Allow the liquid to reduce slightly, simmering for 2-3 minutes until slightly thickened.
- 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 all ingredients evenly.
- Cover and Cook: Return the seared chicken thighs to the skillet, nestling them into the broth and vegetables. Cover the skillet with a lid and simmer gently over medium-low heat for about 20 minutes, or until the chicken is cooked through and tender.
- Garnish & Serve: Remove the lid, sprinkle fresh parsley over the top, and serve the chicken hot with the flavorful sauce and vegetables spooned over the top.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture, but boneless can be used for a quicker cooking time.
- Dry white wine can be substituted with chicken broth if preferred or to make the dish non-alcoholic.
- The crushed red pepper flakes are optional and can be omitted for a milder flavor.
- Serve with crusty bread, rice, or couscous to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean chicken, lemon chicken, artichoke recipe, olive chicken, skillet chicken, easy chicken dinner, healthy Mediterranean meal
