Mediterranean Lemon Chicken with Artichokes & Olives

🍋 Mediterranean Lemon Chicken with Artichokes & Olives

🕒 Total Time: 40–45 minutes

🍽️ Serves: 4

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🌿 Ingredients

🍗 For the Chicken

• 4 boneless skinless chicken breasts (or thighs for juicier results)

• 2 tbsp extra-virgin olive oil

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme or herbes de Provence

• ½ tsp paprika

• Sea salt & black pepper, to taste

• Juice & zest of 1 large lemon

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🫒 For the Sauce

• 1 tbsp olive oil

• 1 small onion, finely sliced

• 1 cup artichoke hearts, quartered (jarred in water or frozen, drained)

• ½ cup pitted Kalamata olives (or green olives for a milder flavor)

• ½ cup (120 ml) low-sodium chicken broth

• ¼ cup (60 ml) dry white wine (optional; can replace with more broth)

• 1 tbsp capers (optional, for briny depth)

• 1 tbsp fresh parsley, chopped

• Lemon wedges, for serving

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🍋 Optional Additions

• ½ tsp crushed red pepper flakes for a little heat

• A handful of baby spinach stirred in at the end for color and nutrients

• Crumbled feta cheese on top for creamy saltiness

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👩‍🍳 Instructions

1. Marinate the Chicken

1. In a bowl, whisk together olive oil, garlic, oregano, thyme, paprika, salt, pepper, lemon juice, and zest.

2. Add chicken and toss to coat.

3. Marinate for 15–30 minutes (or overnight for deeper flavor).

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2. Sear the Chicken

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

2. Add chicken and sear 3–4 minutes per side until golden (it doesn’t need to be fully cooked yet).

3. Remove and set aside on a plate.

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3. Build the Sauce

1. In the same skillet, lower heat to medium and add onion. Sauté 2–3 minutes until softened.

2. Add artichoke hearts, olives, and garlic; cook another minute until fragrant.

3. Pour in chicken broth and white wine (if using), scraping up any browned bits from the pan.

4. Stir in capers (if using).

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4. Simmer Everything

1. Return the chicken to the pan.

2. Spoon some sauce and veggies over the top.

3. Cover and simmer gently for 10–12 minutes, until the chicken is cooked through and the sauce slightly reduces.

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5. Finish & Serve

1. Stir in fresh parsley and taste for seasoning — add salt, pepper, or more lemon juice as needed.

2. Serve warm with extra lemon wedges and a drizzle of olive oil.

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🍽️ Serving Suggestions

Pair this bright and savory dish with:

• Herbed couscous, quinoa, or orzo

• Roasted potatoes or cauliflower

• A side of Greek salad or grilled vegetables

• Pita bread to soak up the lemony sauce

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🌿 Mediterranean Tips & Variations

• Add a few sun-dried tomatoes for a deeper, sweet-salty balance.

• Swap chicken for white fish (like cod or halibut) — cook gently in the same sauce.

• For a creamy twist, stir in 2 tbsp Greek yogurt or labneh at the end (off heat).