Mediterranean lemon chicken with artichokes and olives is a bright, flavorful, and healthy dish inspired by classic Mediterranean cuisine. Juicy, tender chicken is cooked with lemon, garlic, artichokes, olives, and aromatic herbs, creating a savory and tangy dish perfect for a simple weeknight dinner or a special occasion.
Why You’ll Love This Recipe
- Bright & flavorful – A delicious mix of citrus, garlic, and briny olives.
- One-pan meal – Minimal cleanup and easy preparation.
- Healthy & nutritious – Packed with protein, healthy fats, and Mediterranean flavors.
- Great for meal prep – Reheats beautifully for leftovers.
- Pairs well with many sides – Serve with rice, quinoa, or crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic, minced
- Lemon juice & zest
- Chicken broth or white wine
- Honey (optional, for balance)
- Artichoke hearts (canned or jarred, drained)
- Kalamata or green olives
- Cherry tomatoes (optional, for sweetness)
- Fresh herbs (parsley, oregano, or thyme)
- Salt & black pepper
- Red pepper flakes (optional, for heat)
Directions
Step 1: Prepare the Chicken
- Season chicken with salt, pepper, and lemon zest.
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Step 2: Cook the Aromatics
- In the same pan, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth (or white wine), scraping up browned bits.
- Stir in lemon juice, honey (if using), and red pepper flakes.
Step 3: Simmer with Vegetables
- Return the chicken to the skillet.
- Add artichoke hearts, olives, and cherry tomatoes.
- Cover and simmer for 10-15 minutes, until the chicken is fully cooked.
Step 4: Serve & Garnish
- Sprinkle with fresh herbs and extra lemon zest.
- Serve with rice, couscous, quinoa, or warm pita bread.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Creamy Version – Stir in Greek yogurt or feta cheese at the end.
- Extra Veggies – Add spinach, zucchini, or roasted red peppers.
- Grilled Option – Marinate the chicken and grill instead of pan-searing.
- Slow Cooker – Cook on LOW for 6 hours for extra tenderness.
- Spicy Kick – Add more red pepper flakes or harissa paste.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals.
- Freezing: Freeze for up to 2 months; thaw overnight before reheating.
FAQs
Can I use bone-in chicken?
Yes! Adjust the cooking time, as bone-in chicken takes longer.
What type of olives work best?
Kalamata or green olives add the best briny flavor, but any will work.
Can I use fresh artichokes instead of canned?
Yes! Steam or roast fresh artichokes before adding them.
What can I serve with this dish?
Rice, quinoa, couscous, or crusty bread pair beautifully.
Can I make this dish dairy-free?
Yes! Just skip any cheese additions.
How do I keep the chicken juicy?
Don’t overcook! Simmer gently and let it rest before serving.
Is this recipe gluten-free?
Yes! Just make sure any broth or added ingredients are certified gluten-free.
Can I make this in advance?
Yes! It tastes even better the next day after flavors meld.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors.
Can I use lemon slices instead of lemon juice?
Yes! Sliced lemons add extra citrus aroma while cooking.
Conclusion
Mediterranean lemon chicken with artichokes and olives is a fresh, zesty, and satisfying dish that’s perfect for any occasion. With one-pan convenience and bold flavors, this meal is sure to become a favorite. Try it today and enjoy a taste of the Mediterranean!
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Mediterranean Lemon Chicken with Artichokes & Olives
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Main Course
- Method: One-Pan Sauté
- Cuisine: Mediterranean
Description
This Mediterranean Lemon Chicken is a bright, zesty, and savory dish loaded with tender chicken, tangy artichokes, briny olives, and a flavorful lemon-garlic sauce. It’s easy to make in one pan, perfect for a weeknight dinner or a special gathering. Serve it with rice, couscous, or crusty bread to soak up the delicious sauce!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 bone-in, skin-on thighs for extra flavor)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp smoked paprika (or regular paprika)
For the Sauce:
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1/2 cup white wine (or chicken broth for a non-alcoholic version)
- 1 cup chicken broth
- Juice of 1 lemon (plus extra lemon slices for garnish)
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
For the Add-Ins:
- 1 cup canned or jarred artichoke hearts (drained and quartered)
- 1/2 cup green or Kalamata olives (pitted and halved)
- 2 tbsp capers (optional, for extra briny flavor)
- Fresh parsley or basil (for garnish)
Instructions
Step 1: Prepare the Chicken
- Season the chicken with salt, pepper, oregano, and paprika.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Step 2: Make the Sauce
- In the same pan, add 1 tbsp olive oil, then sauté the onion and garlic until softened (about 2-3 minutes).
- Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 1-2 minutes to reduce.
- Add chicken broth, lemon juice, zest, Dijon mustard, and red pepper flakes. Stir to combine.
Step 3: Simmer & Finish the Dish
- Return the chicken to the pan, nestling it into the sauce.
- Add the artichokes, olives, and capers around the chicken.
- Cover and simmer over medium-low heat for 10-15 minutes, until the chicken is cooked through (internal temp 165°F/75°C).
- Garnish with fresh parsley or basil and lemon slices before serving.
Serving Suggestions
- Serve with couscous, quinoa, or orzo for a Mediterranean touch.
- Pair with roasted potatoes or crusty bread to soak up the sauce.
- Add a side of Greek salad or grilled vegetables for a refreshing contrast.
Notes
- Want a creamy version? Stir in ¼ cup heavy cream or Greek yogurt at the end.
- Prefer it spicier? Add extra red pepper flakes or a pinch of cayenne.
- More veggies? Toss in spinach, cherry tomatoes, or bell peppers for extra color.
- Meal prep friendly! Make ahead and reheat—it tastes even better the next day!