Description
A vibrant Mediterranean Lemon Chicken recipe featuring tender chicken breasts cooked with artichokes, green olives, and a zesty lemon sauce. This flavorful dish is seared then simmered to perfection, delivering a bright and savory meal perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Cooking Ingredients
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 1 cup green olives, pitted
- 1 cup artichoke hearts, drained and quartered (fresh or jarred)
- 1/2 cup chicken broth
- 1/4 cup white wine (optional, or use more chicken broth)
- 2 cloves garlic, minced
Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts evenly on both sides with salt, pepper, oregano, thyme, and garlic powder to infuse them with aromatic Mediterranean flavors.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear for 4-5 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set it aside.
- Sauté the Garlic: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic to keep the flavors fresh.
- Add the Broth and Wine: Pour in the chicken broth and white wine, using a wooden spoon to scrape up any flavorful browned bits from the pan’s bottom. Bring this mixture to a gentle simmer to meld the flavors.
- Combine the Ingredients: Stir in the sliced lemon, green olives, and artichoke hearts, incorporating all the ingredients evenly into the sauce.
- Cook the Chicken: Nestle the seared chicken breasts back into the skillet among the sauce and vegetables. Cover the skillet and let it simmer for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and tender.
- Finish and Serve: Garnish the chicken with freshly chopped parsley. Serve the Mediterranean lemon chicken with the artichoke and olive sauce over rice, quinoa, or a bed of greens for a delicious and complete meal.
Notes
- If white wine is not preferred, substitute with an equal amount of chicken broth.
- Use fresh lemon slices to add vibrant citrus flavor and garnish.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- Artichoke hearts can be fresh or jarred; drain well before adding.
- This dish pairs wonderfully with grains like rice or quinoa, or served atop mixed greens for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
