Mediterranean Lemon Chicken with Artichokes and Olives Recipe
This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, flavorful dish featuring tender chicken thighs simmered with tangy lemon, briny olives, and tender artichoke hearts. Infused with garlic, onion, oregano, and a hint of white wine, it’s a perfect one-pan meal that brings a taste of the Mediterranean to your table in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
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 & Vegetables
- 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
Liquids & Seasonings
- ½ cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
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 skin-side down in the skillet. Sear for about 5 minutes until the skin becomes golden brown, then flip and cook the other side for 3 minutes. Remove chicken from the skillet and set aside.
- Sauté Aromatics: Using the same skillet, add the sliced onion and minced garlic. Cook them for 2-3 minutes, stirring occasionally, until they are softened and fragrant.
- Deglaze the Pan: Pour in the dry white wine or chicken broth to the skillet. Scrape the bottom of the pan with a spatula to lift any browned bits. Let the liquid reduce slightly for approximately 2 minutes.
- Simmer with Ingredients: Add the chicken broth, dried oregano, crushed red pepper flakes (if using), artichoke hearts, mixed olives, and lemon slices to the skillet. Stir gently to combine all ingredients.
- Cover and Cook: Return the chicken thighs to the skillet, placing them skin-side up. Cover the skillet with a lid and let everything simmer on medium-low heat for about 20 minutes, or until the chicken is fully cooked and tender.
- Garnish & Serve: Once cooked, sprinkle freshly chopped parsley over the top for a bright finish. Serve the chicken hot with your choice of side dishes such as rice, quinoa, or a fresh green salad.
Notes
- You can substitute boneless chicken thighs if preferred, adjusting cooking time slightly as needed.
- Dry white wine adds depth of flavor, but chicken broth is an excellent non-alcoholic alternative.
- For extra heat, increase crushed red pepper flakes to taste.
- Make sure to drain artichoke hearts well to avoid excess liquid in the skillet.
- This dish pairs beautifully with light grains or steamed vegetables for a balanced Mediterranean meal.
Keywords: Mediterranean chicken, lemon chicken, artichoke hearts, olives, stovetop chicken recipe, quick chicken dinner