Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, flavorful one-pan dish featuring tender chicken thighs simmered with tangy lemon slices, briny olives, and tender artichoke hearts. Infused with garlic, onion, oregano, and a splash of white wine, this recipe offers a perfect balance of Mediterranean-inspired flavors that’s easy to prepare and perfect for a wholesome family meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or boneless, if preferred)
- 2 tbsp olive oil
- Salt and black pepper, to taste
Aromatics & Flavorings
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
Vegetables & Add-ins
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup mixed olives (green and black)
- 1 lemon, thinly sliced
Liquids
- ½ cup dry white wine (or chicken broth)
- 1 cup chicken broth
Garnish
- Fresh parsley, for garnish
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the hot skillet. Sear for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the sliced onion and minced garlic. Cook for 2 to 3 minutes until the onion softens and the garlic becomes fragrant, stirring occasionally to prevent burning.
- Deglaze the Pan: Pour in the dry white wine (or chicken broth if preferred) and use a spatula to scrape up any browned bits stuck to the bottom of the pan. Let the liquid reduce slightly for about 2 minutes to concentrate the flavor.
- Simmer with Ingredients: Add the chicken broth, dried oregano, and crushed red pepper flakes if using. Stir in the artichoke hearts, mixed olives, and lemon slices to distribute evenly in the skillet.
- Cover and Cook: Return the seared chicken thighs to the skillet placing them skin-side up above the simmering liquid and vegetables. Cover the skillet with a lid and reduce the heat to medium-low. Simmer gently for approximately 20 minutes, or until the chicken is fully cooked through and tender.
- Garnish & Serve: Once cooked, sprinkle freshly chopped parsley over the chicken and vegetables for a vibrant finish. Serve the Mediterranean lemon chicken hot, paired beautifully with sides like rice, quinoa, or a fresh green salad.
Notes
- Bone-in chicken thighs provide more flavor and juiciness, but boneless thighs can be used for quicker cooking.
- If white wine is not available, extra chicken broth can substitute without impacting the essence of the dish significantly.
- Adjust the crushed red pepper flakes according to your heat preference or omit for no spice.
- For a gluten-free meal, confirm that the chicken broth and olives do not contain added gluten ingredients.
- This dish is best served immediately but can be refrigerated for up to 2 days and gently reheated.
Keywords: Mediterranean lemon chicken, chicken thighs recipe, artichoke hearts, olives, one-pan chicken dish, lemon chicken skillet, easy Mediterranean dinner
