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
Scale
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!