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

Jump to Recipe

Introduction

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish perfect for a weeknight dinner or special occasion. Tender chicken thighs simmer in a bright lemon sauce with briny olives and tender artichokes, creating a delightful balance of savory and tangy flavors.

The image shows a black pan filled with three browned, triangular chicken breasts as the main layer, each lightly seasoned with herbs and spices on top. Surrounding the chicken are whole green and dark purple olives mixed with sliced artichoke hearts, which have a light beige color with visible leaf layers. The dish appears to be cooked in a light sauce that covers the bottom of the pan, giving a slight shine to the ingredients. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Pat chicken thighs dry and season both sides with salt, black pepper, and half the dried oregano. Let rest a few minutes while you prepare the aromatics and drain the artichokes and olives.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 5–7 minutes. Flip and brown the other side for 3–4 minutes. Remove chicken and set aside.
Step 3: Add sliced onion to the same pan and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30–45 seconds until fragrant.
Step 4: Pour in white wine (or extra broth) and scrape up any browned bits from the pan. Add chicken broth, remaining oregano, crushed red pepper flakes if using, artichokes, and olives. Stir to combine, then nestle the chicken back in and top with lemon slices.
Step 5: Bring to a gentle simmer, reduce heat to medium-low, cover, and cook for about 20 minutes or until chicken reaches 165°F (74°C). Uncover during the last 5 minutes to allow the sauce to thicken slightly.
Step 6: Garnish with fresh parsley and serve warm, spooning the artichokes, olives, and sauce over the chicken.

Tips & Variations

Using bone-in chicken thighs adds depth of flavor, but boneless thighs can be used for quicker cooking.
Try marinated artichokes for an extra tangy touch in the sauce.
Adjust the amount of crushed red pepper flakes to control the heat level to your preference.
Serve with crusty bread or over couscous to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent drying out. If the sauce thickens too much when cold, add a splash of water or broth while reheating to loosen it.

How to Serve

The image shows three pieces of cooked chicken thighs with a golden-brown crust. They sit in a shallow layer of olive oil or sauce, surrounded by whole green and black olives and small artichoke hearts. The chicken has some sprinkled herbs on top, adding a touch of green. The olives are shiny and smooth, while the artichoke hearts have a soft, layered texture. All of this is on a white marbled surface. 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 work, but they may cook faster and can dry out more easily. Adjust cooking time accordingly and consider brining the breasts for extra juiciness.

What can I substitute for white wine?

You can replace white wine with extra chicken broth or a splash of white grape juice mixed with a bit of vinegar for acidity.