Description
Bright, herbaceous, and sun-kissed, this Mediterranean Lemon Chicken with Artichokes & Olives tastes like a seaside holiday while staying simple enough for a weeknight. Tender chicken thighs simmer with garlic, lemon, briny olives, and artichokes for an easy yet elegant dinner.
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 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 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken thighs dry and season both sides with salt, black pepper, and half the oregano. Let rest briefly.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden (5–7 minutes). Flip and cook 3–4 minutes more. Remove and set aside.
- Add sliced onion to the pan and sauté 2–3 minutes until softened. Stir in garlic and cook 30–45 seconds until fragrant.
- Deglaze with white wine (or broth), scraping up browned bits. Add chicken broth, remaining oregano, red pepper flakes, artichokes, and olives.
- Return chicken to the pan, top with lemon slices, bring to a gentle simmer, cover, and cook about 20 minutes until chicken reaches 165°F (74°C).
- Uncover during the last 5 minutes to slightly reduce the sauce.
- Garnish with fresh parsley and serve warm.
Notes
- Squeeze fresh lemon juice over the dish just before serving for extra brightness.
- Serve with rice, couscous, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean