🍋 Mediterranean Lemon Chicken with Artichokes & Olives

Tender chicken • Bright lemon • Briny olives • Herb-infused sauce

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📝 Ingredients (Serves 4)

For the chicken

• 4 boneless or bone-in chicken breasts/thighs

• 2 tbsp extra virgin olive oil

• 1 tsp paprika

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• Salt & black pepper

For the pan sauce

• 1 medium onion, sliced

• 4 cloves garlic, minced

• 1 cup marinated artichoke hearts (halved)

• 1/2 cup pitted green or kalamata olives

• 1 cup cherry tomatoes (optional, adds nice sweetness)

• Zest of 1 lemon

• Juice of 2 lemons

• 1 cup low-sodium chicken broth

• 1–2 tbsp olive oil

• 1 tsp honey (optional—balances the lemon)

• 1/4 tsp chili flakes (optional)

Finishing

• Fresh parsley

• Lemon slices

• Optional: crumbled feta or shaved Parmesan

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🍳 Instructions

1. Season and Sear the Chicken

1. Pat chicken dry.

2. Rub with olive oil, paprika, oregano, thyme, salt, and pepper.

3. Heat 1–2 tbsp olive oil in a large skillet over medium-high.

4. Sear chicken 4–5 minutes per side until golden (doesn’t need to be fully cooked).

5. Transfer to a plate.

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2. Build the Mediterranean Sauce

In the same pan:

1. Add onions and sauté 2–3 minutes.

2. Add garlic and cook 30 seconds.

3. Add artichokes, olives, and cherry tomatoes; sauté 1–2 minutes.

4. Pour in chicken broth, lemon juice, lemon zest, and honey.

5. Stir and scrape browned bits from the pan.

6. Add chili flakes if using.

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3. Return Chicken & Simmer

1. Nestle chicken back into the sauce.

2. Cover and simmer 12–15 minutes (or bake at 375°F / 190°C for 20 minutes).

3. Reduce until sauce slightly thickens and flavors deepen.

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4. Finish

Top with:

• Fresh chopped parsley

• Lemon slices

• Optional feta for a creamy salty finish

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🍽️ Serving Ideas (Mediterranean Style)

Serve over:

• Lemon herb couscous

• Orzo with spinach & olive oil

• Roasted potatoes

• Cauliflower rice

• Warm pita and Greek salad