🍋 Mediterranean Lemon Chicken with Artichokes & Olives
Ingredients
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700 g chicken thighs or breasts (bone-in or boneless)
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3 tablespoons extra-virgin olive oil
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Zest of 1 lemon
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Juice of 1 large lemon
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4 cloves garlic, minced
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1 teaspoon dried oregano
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½ teaspoon dried thyme
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½ teaspoon paprika
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Salt & freshly ground black pepper, to taste
Vegetables & Add-ins
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1 cup artichoke hearts (jarred or canned, drained)
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½ cup Kalamata olives, pitted
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½ cup cherry tomatoes (optional)
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½ cup chicken broth or dry white wine
Garnish
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Fresh parsley or basil, chopped
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Lemon slices
Instructions
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Marinate the Chicken
In a bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
Coat chicken well and marinate 20–60 minutes (or overnight for deeper flavor). -
Sear the Chicken
Heat a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Remove and set aside. -
Build the Sauce
In the same skillet, add artichokes, olives, tomatoes, and broth/wine. Simmer 2–3 minutes. -
Finish Cooking
Return chicken to skillet. Cover and simmer on low 15–20 minutes, until chicken is cooked through and sauce thickens slightly. -
Serve
Garnish with parsley and lemon slices. Spoon sauce over chicken.
🌿 Mediterranean Serving Ideas
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With roasted potatoes or orzo
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Over quinoa or couscous
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With a crisp green salad
💚 Why This Recipe Works
✔ Bright lemon flavor
✔ Heart-healthy olive oil
✔ Lean protein
✔ Naturally gluten-free
🔄 Variations
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Baked version: Bake at 190°C (375°F) for 35–40 minutes
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Spicy: Add chili flakes or harissa
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Dairy-free: Naturally dairy-free
