Name: Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless, if preferred); 2 tbsp olive oil; Salt and black pepper, to taste; 3 cloves garlic, minced; 1 small onion, sliced; 1 tsp dried oregano; ½ tsp crushed red pepper flakes (optional); 1 can (14 oz) artichoke hearts, drained and quartered; ½ cup mixed olives (green and black); 1 lemon, thinly sliced; ½ cup dry white wine (or chicken broth); 1 cup chicken broth; Fresh parsley, for garnish

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Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, flavorful dish perfect for a weeknight dinner or special occasion. Tender chicken thighs simmered with bright lemon, briny olives, and tender artichokes create a deliciously balanced meal that’s simple to prepare.

The image shows a rustic bowl filled with two pieces of golden-brown roasted chicken breasts on top, each with caramelized, slightly crispy skin sprinkled with green herbs. Surrounding the chicken are large green and dark brown olives scattered around the bowl, alongside halved artichoke hearts with pale green layered leaves and a soft texture. The bowl has an earthy look and sits on a white marbled surface. The overall dish looks juicy with a mix of shiny, smooth olives and textured artichokes in contrast to the roasted meat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs (or boneless, if preferred)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, sliced
1 can (14 oz) artichoke hearts, drained and quartered
½ cup mixed olives (green and black)
1 lemon, thinly sliced
½ cup dry white wine (or chicken broth)
1 cup chicken broth
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear skin-side down for about 5 minutes until golden brown. Flip and cook for another 3 minutes, then remove the chicken from the skillet and set aside.
Step 2: In the same skillet, add the sliced onion and minced garlic. Cook for about 2-3 minutes until softened and fragrant.
Step 3: Pour in the dry white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it reduce slightly, about 2 minutes.
Step 4: Add the chicken broth, oregano, crushed red pepper flakes (if using), artichokes, olives, and lemon slices to the pan. Stir to combine.
Step 5: Return the chicken thighs to the skillet, skin-side up. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
Step 6: Sprinkle fresh parsley over the top for garnish and serve hot with your favorite side dishes like rice, quinoa, or a green salad.

Tips & Variations

For extra crisp skin, sear the chicken without moving it too much and use a cast iron skillet if you have one.
Substitute artichoke hearts with fresh ones if available, adjusting cooking time accordingly.
Use either boneless or bone-in chicken thighs depending on preference—bone-in offers better flavor and juiciness.
Omit red pepper flakes if you prefer a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For best texture, avoid reheating multiple times.

How to Serve

The image shows a cooked dish with two pieces of golden-brown chicken on top. The chicken pieces have a slightly crispy texture and are seasoned with black pepper and herbs, topped with fresh green thyme sprigs and small bits of roasted onion and red pepper. Surrounding the chicken are colorful layers of vegetables, including bright yellow artichoke halves, shiny red cherry tomatoes, and a mix of olives in dark purple, green, and brown tones. The dish is served in a round ceramic pan, with a shiny, oily broth around the ingredients that enhances their rich colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and be less juicy than thighs. Adjust cooking time accordingly and watch carefully to avoid drying out.

What can I serve with this dish?

This chicken pairs well with rice, quinoa, couscous, or a fresh green salad to soak up the flavorful sauce.