Mediterranean Lemon Chicken with Artichokes & Olives

If you’ve ever wished dinner could feel like a seaside escape without leaving your kitchen, this Mediterranean Lemon Chicken with Artichokes & Olives is your answer. Juicy chicken thighs simmer in a bright, aromatic sauce with lemon slices, briny olives, tender artichokes, and garlic, creating a dish that’s sun-kissed, cozy, and elegant all at once. It’s the kind of meal that works just as beautifully for a relaxed family dinner as it does for a casual get-together with friends—simple enough for a weeknight, impressive enough to feel special.

Why You’ll Love This Recipe

• Bursting with fresh Mediterranean flavors that taste light yet satisfying
• One-pan recipe that keeps cleanup easy and stress-free
• Family-friendly, but sophisticated enough for guests
• Perfect balance of citrusy, savory, and herbaceous notes
• Great for meal prep and reheats beautifully the next day

Ingredients

• Bone-in, skin-on chicken thighs – Juicy, flavorful, and perfect for simmering; boneless thighs work too for faster cooking
• Extra-virgin olive oil – Forms the rich, silky base of the sauce
• Garlic cloves – Add deep aroma and classic Mediterranean character
• Small onion – Brings gentle sweetness and depth
• Artichoke hearts – Tender, slightly tangy, and wonderfully hearty
• Mixed olives (green and black) – Briny contrast that defines the dish
• Fresh lemon, thinly sliced – Brightens and lifts every bite
• Dry white wine or extra chicken broth – Deglazes the pan and adds acidity; broth keeps it alcohol-free
• Chicken broth – Builds a savory, spoonable sauce
• Dried oregano – Earthy, classic Mediterranean herb flavor
• Crushed red pepper flakes (optional) – Adds a subtle warmth
• Salt and black pepper – Season carefully since olives are salty
• Fresh parsley – Finishes the dish with color and freshness

How to Make Mediterranean Lemon Chicken with Artichokes & Olives

Prep the Chicken

Pat the chicken thighs dry and season both sides with salt, black pepper, and half of the dried oregano. Let them rest briefly while you prepare the aromatics. Dry chicken equals better browning, so don’t skip this step.

Sear for Flavor

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear until deeply golden, about 5–7 minutes. Flip and cook the other side for 3–4 minutes. Remove the chicken and set aside. This step locks in flavor and gives the sauce extra richness.

Build the Sauce

In the same pan, add sliced onion and sauté until softened and lightly golden. Stir in the garlic and cook just until fragrant—about 30 seconds. Pour in the white wine or broth and scrape up all those flavorful browned bits from the pan.

Simmer Everything Together

Add chicken broth, remaining oregano, crushed red pepper flakes, artichokes, and olives. Stir gently, then nestle the chicken back into the pan and layer lemon slices over the top. Bring to a gentle simmer, reduce heat, cover, and cook for about 20 minutes until the chicken reaches 165°F (74°C).

Finish and Serve

Uncover for the last 5 minutes to slightly reduce the sauce. Garnish generously with fresh parsley and serve warm, spooning the sauce, artichokes, and olives over the chicken.

Tips for Success

• Use a heavy skillet or Dutch oven for even heat and better browning
• Taste the sauce before adding extra salt; olives add plenty of seasoning
• For extra brightness, squeeze fresh lemon juice just before serving
• Let the dish rest a few minutes before serving so flavors settle

Equipment Needed

• Large skillet or Dutch oven (both work beautifully)
• Tongs for flipping the chicken
• Knife and cutting board for prep

Recipe Variations

• Spicy Mediterranean Lemon Chicken – Increase red pepper flakes or add sliced chili peppers
• Boneless & Quick Version – Use boneless chicken thighs or breasts and reduce simmer time
• Herb-Forward Twist – Add fresh thyme or rosemary for deeper herbal notes
• Low-Carb Option – Serve over cauliflower rice or zucchini noodles

Serving Suggestions

Serve this lemon chicken with fluffy rice, couscous, or creamy mashed potatoes to soak up the sauce. Crusty bread is perfect for dipping, and a simple cucumber-tomato salad on the side keeps things fresh and balanced.

FAQs

Can I make this recipe ahead of time?
Yes, this dish tastes even better the next day as the flavors deepen. Store in the refrigerator for up to 3 days.
Can I freeze Mediterranean lemon chicken?
You can, but the texture of the artichokes and olives may soften slightly. Freeze for up to 2 months.
What can I use instead of olives?
Capers are a great alternative if you want a similar briny flavor.
Is this recipe spicy?
Only mildly, and the heat is optional. Simply skip the red pepper flakes if you prefer no spice.
Can I use chicken breasts?
Yes, but reduce cooking time to avoid drying them out.

Final Thoughts

This Mediterranean Lemon Chicken with Artichokes & Olives proves that weeknight dinners don’t have to be boring. With its bright citrus aroma, savory sauce, and comforting warmth, it’s a dish that brings people together and turns an ordinary evening into something memorable. Try it once, and don’t be surprised if it becomes a regular in your dinner rotation—then come back and share how you made it your own.

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