Mediterranean Lemon Chicken with Artichokes & Olives is a dish that perfectly captures the soul of Mediterranean cooking: simple ingredients, bold natural flavors, and techniques that allow each component to shine. This recipe combines tender, golden-seared chicken with briny olives, earthy artichokes, fragrant herbs, and fresh lemon to create a meal that is both comforting and vibrant.
What makes this dish special is its balance. The acidity of lemon cuts through the richness of olive oil and chicken, while the olives add salinity and depth. Artichokes bring a gentle bitterness and soft texture that complements the juicy chicken. Everything comes together in a single pan, making it ideal for both weeknight dinners and elegant entertaining.
This recipe is intentionally detailed, guiding you through not just how to cook it, but why each step matters, so you can master the technique and adapt it confidently in your own kitchen.
Ingredients
For the Chicken
-
4 boneless, skinless chicken breasts (or thighs, see variations)
-
2 tablespoons extra-virgin olive oil
-
Zest of 1 lemon
-
Juice of 1 lemon (about 3 tablespoons)
-
2 teaspoons dried oregano
-
1 teaspoon garlic powder
-
½ teaspoon salt
-
½ teaspoon freshly ground black pepper
For the Mediterranean Sauce
-
2 additional tablespoons extra-virgin olive oil
-
4 cloves garlic, minced
-
1 small yellow onion, finely chopped
-
1 cup chicken broth (low sodium recommended)
-
½ cup dry white wine (optional but recommended)
-
1 teaspoon dried thyme
-
½ teaspoon red pepper flakes (optional, for gentle heat)
-
1 cup marinated artichoke hearts, drained and halved
-
¾ cup green olives (Castelvetrano, Manzanilla, or Kalamata), pitted
-
1 tablespoon capers, rinsed (optional)
-
1 tablespoon honey or sugar (optional, to balance acidity)
For Finishing
-
2 tablespoons fresh parsley, finely chopped
-
Extra lemon wedges, for serving
-
Flaky sea salt, to taste
Equipment Needed
-
Large skillet or sauté pan (preferably cast iron or stainless steel)
-
Tongs
-
Zester or fine grater
-
Cutting board and knife
Preparation Overview
Before you begin cooking, take a few moments to prepare all ingredients. This dish moves quickly once the chicken is seared, and having everything ready ensures the sauce comes together smoothly.
-
Pat the chicken dry with paper towels.
-
Zest and juice the lemon.
-
Drain and prepare the artichokes and olives.
-
Mince garlic and chop onion.
This mise en place approach is essential for Mediterranean-style cooking, where timing and layering of flavors are key.
Step-by-Step Instructions
Step 1: Season the Chicken
In a medium bowl, combine the olive oil, lemon zest, lemon juice, dried oregano, garlic powder, salt, and black pepper. Whisk until emulsified.
Add the chicken breasts and coat them thoroughly with the marinade. Massage the seasoning into the meat to ensure even coverage.
Why this matters:
Lemon zest contains aromatic oils that infuse the chicken with citrus flavor without overwhelming acidity. The olive oil helps the seasoning adhere while promoting even browning.
Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering but not smoking, carefully add the chicken breasts.
Sear the chicken for 5–6 minutes per side, without moving it too much, until a golden-brown crust forms. The chicken does not need to be fully cooked at this stage.
Transfer the chicken to a plate and tent loosely with foil.
Key tip:
Do not overcrowd the pan. If necessary, sear in batches to ensure proper browning instead of steaming.
Step 3: Build the Flavor Base
Lower the heat to medium. In the same pan (do not clean it), add the chopped onion and sauté for 3–4 minutes, scraping up the browned bits from the bottom of the pan. These bits, known as fond, are essential for a rich sauce.
Add the minced garlic and cook for 30 seconds, just until fragrant.
Stir in dried thyme and red pepper flakes.
Step 4: Deglaze and Simmer
Pour in the white wine (if using) and let it simmer for 2–3 minutes, allowing the alcohol to cook off and the flavors to concentrate.
Add the chicken broth and bring the mixture to a gentle simmer.
Taste the sauce and adjust seasoning if necessary. If the sauce tastes too sharp, add the honey or sugar to balance the acidity.
Step 5: Add Artichokes and Olives
Stir in the artichoke hearts, olives, and capers. Let the sauce simmer for 3–5 minutes so the flavors meld.
The sauce should be fragrant, savory, and slightly tangy at this point.
Step 6: Return the Chicken
Nestle the seared chicken breasts back into the skillet, along with any accumulated juices. Spoon some sauce over the top of each piece.
Reduce heat to low, cover, and simmer for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 7: Finish and Serve
Remove the pan from heat. Sprinkle freshly chopped parsley over the dish and add a final squeeze of lemon juice if desired.
Let the chicken rest in the sauce for 5 minutes before serving.
Serving Suggestions
This dish is incredibly versatile and pairs well with a variety of sides:
-
Grains: Couscous, orzo, farro, or lemon rice
-
Vegetables: Roasted asparagus, zucchini, or green beans
-
Bread: Crusty sourdough or warm pita to soak up the sauce
-
Salads: Greek salad or arugula with lemon vinaigrette
For a low-carb option, serve with cauliflower rice or sautéed spinach.
Variations and Customizations
Use Chicken Thighs
Boneless, skinless chicken thighs are juicier and more forgiving. Increase cooking time by 5 minutes.
Make It Creamy
Add ¼ cup heavy cream or Greek yogurt at the end for a creamy Mediterranean-style sauce.
Add Tomatoes
Stir in ½ cup cherry tomatoes or sun-dried tomatoes for added sweetness and color.
Vegetarian Version
Replace chicken with roasted cauliflower steaks or chickpeas and vegetable broth.
Storage and Reheating
-
Refrigerator: Store leftovers in an airtight container for up to 4 days.
-
Freezer: Freeze for up to 2 months, though the texture of artichokes may soften slightly.
-
Reheating: Warm gently on the stovetop over low heat, adding a splash of broth if needed.
Final Thoughts
Mediterranean Lemon Chicken with Artichokes & Olives is more than just a recipe—it’s a celebration of fresh, wholesome ingredients and time-tested cooking techniques. It’s the kind of dish that tastes even better the next day, filling your kitchen with aromas that transport you straight to a seaside village.