Mediterranean Lemon Chicken with Artichokes and Olives (Printable Version)

A vibrant, zesty chicken dish with Mediterranean flavors of lemon, artichokes, and olives.

# 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 Make:

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.
07 - 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.
08 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • The combination of bright lemon and briny olives creates layers of flavor that feel fancy but come together in under an hour
  • Everything cooks in one skillet so you spend less time cleaning and more time actually eating
02 -
  • Don't skip the searing step even though you're baking it anyway—that golden crust is where half the flavor lives
  • Let the chicken rest for at least 5 minutes after baking or all those delicious juices will run out onto the cutting board instead of staying in the meat
03 -
  • Use an ovenproof skillet that's at least 10 inches across so everything fits in a single layer without overcrowding
  • If you don't have an ovenproof skillet, sear the chicken in a regular pan then transfer everything to a baking dish for the oven

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