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Mediterranean Lemon Chicken with Artichokes & Olives

A flavorful dish featuring succulent chicken thighs, tangy lemon, savory olives, and hearty artichokes, perfect for family gatherings or busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs
  • 1 cup artichoke hearts (canned or frozen, drained if canned)
  • 1/2 cup green olives (pitted and sliced)
  • 1 piece lemon (juiced and zested)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley (for garnish, optional)

Method
 

Preparation
  1. Season the chicken thighs with salt, pepper, and dried oregano, ensuring they are evenly coated.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, lay the chicken thighs in the skillet and sear for about 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
Cooking
  1. In the same skillet, add the remaining olive oil, then add minced garlic and sauté for about a minute until fragrant, being careful not to burn it.
  2. Stir in the artichoke hearts and green olives, cooking for an additional 2 minutes. Add the lemon juice and zest to blend all the flavors.
  3. Return the seared chicken to the skillet, spooning over the artichoke and olive mix. Reduce the heat to low, cover, and simmer for 10-15 minutes until the chicken is cooked through and flavors meld beautifully.
Serving
  1. Serve warm, garnished with fresh parsley if desired. Enjoy your meal!

Notes

For substitutions, zucchini or bell peppers can be used in place of artichokes. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge and reheat before serving.