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Mediterranean Lemon Chicken with Artichokes & Olives

A zesty delight featuring juicy chicken marinated in lemon juice, savory artichokes, and briny olives, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup artichoke hearts (canned or frozen, drained)
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup diced onion
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • as needed Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper on both sides.
  2. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown. Remove them from the skillet and set aside.
  3. In the same skillet, add onions and garlic. Sauté until translucent and fragrant, about 3-4 minutes.
  4. Pour in the chicken broth, lemon juice, and lemon zest. Scrape the skillet to incorporate all the brown bits from searing the chicken.
  5. Return the chicken to the skillet and add the artichokes and olives. Stir gently to coat the chicken in the flavorful sauce.
  6. Cover and let it simmer on low heat for another 5-10 minutes until the chicken is cooked through (the internal temperature should reach 165°F).
  7. Transfer the chicken to a serving plate and spoon the artichoke and olive mixture over the top. Garnish with fresh parsley if desired.

Notes

For a more vibrant flavor, use fresh lemon juice instead of bottled. This dish freezes well for up to three months.