Mediterranean Lemon Chicken Artichokes Olives (Printable Version)

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

# What You'll 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

# Method:

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.

# Chef's Tips:

01 -
  • The briny olives and bright lemon create this incredible flavor contrast that wakes up your whole palate
  • Everything cooks in one skillet so you get maximum flavor with minimal cleanup
  • It comes together in under an hour but tastes like something that simmered all afternoon
02 -
  • Crowding the skillet while searing will steam the chicken instead of browning it so work in batches if needed
  • Let the chicken rest for a few minutes after baking so the juices redistribute and stay in the meat
  • The olives are already salty so taste the finished dish before adding extra salt
03 -
  • Room temperature chicken sears more evenly so take it out of the fridge 20 minutes before cooking
  • If your skillet handle is not oven safe wrap it in foil before putting it in the oven

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