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Mediterranean Lemon Chicken with Artichokes and Olives Recipe

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★★★★★

4.6 from 104 reviews

Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, flavorful dish featuring golden seared chicken thighs simmered in a tangy sauce of lemon, white wine, artichokes, and mixed olives. This easy skillet recipe combines savory herbs and bright citrus for a hearty yet fresh Mediterranean-inspired meal perfect for weeknight dinners or entertaining.

Ingredients

Scale

Chicken

  • 4 pieces bone-in, skin-on chicken thighs (or boneless)
  • Salt and black pepper, to taste
  • 1 tsp dried oregano, divided

Sauce and Aromatics

  • 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)

Instructions

  1. Season the Chicken: Pat chicken thighs dry with a paper towel and season both sides evenly with salt, black pepper, and half of the dried oregano. Allow the chicken to rest for a few minutes while you prepare the aromatics and drain the artichokes and olives.
  2. Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear without moving for 5 to 7 minutes until the skin is golden brown and crisp. Flip the chicken and brown the other side for 3 to 4 minutes. Remove the chicken and set aside.
  3. Sauté Aromatics: In the same pan, add the sliced onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 to 45 seconds until fragrant, being careful not to burn the garlic.
  4. Deglaze and Build Sauce: Pour in the white wine or extra chicken broth and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Add the chicken broth, remaining oregano, crushed red pepper flakes if using, artichokes, and mixed olives. Stir all ingredients together well.
  5. Simmer the Chicken: Nestle the seared chicken thighs back into the skillet, placing them on top of the sauce mixture. Arrange lemon slices over the chicken. Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Cover and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). In the last 5 minutes of cooking, uncover the pan to allow the sauce to reduce and thicken slightly.
  6. Garnish and Serve: Sprinkle freshly chopped parsley over the cooked chicken and sauce. Serve the chicken warm, spooning the artichokes, olives, and sauce over it for a complete, flavorful Mediterranean meal.

Notes

  • Bone-in chicken thighs provide more flavor but take slightly longer to cook than boneless.
  • If you prefer less heat, omit the crushed red pepper flakes.
  • Use extra-virgin olive oil for deeper flavor when searing the chicken.
  • Marinated artichokes can be used instead of canned for added tang.
  • This dish pairs well with couscous, rice, or crusty bread to sop up the flavorful sauce.
  • Leftovers keep well refrigerated for up to 3 days.

Keywords: Mediterranean chicken, lemon chicken, artichoke chicken, olives, chicken thighs, easy dinner, skillet chicken, healthy Mediterranean recipe

Find it online: https://heutigemahlzeiten.com/mediterranean-lemon-chicken-with-artichokes-and-olives-recipe/