Mediterranean Lemon Chicken Artichokes (Print Version)

A vibrant, zesty chicken dish with Mediterranean flavors of lemon, artichokes, and olives for a light, satisfying meal.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 1 medium red onion, thinly sliced
03 - 3 garlic cloves, minced
04 - 1 cup marinated artichoke hearts, drained and quartered
05 - 1 cup cherry tomatoes, halved

→ Flavorings & Pantry

06 - 1 large lemon, zested and juiced
07 - 1/3 cup pitted green olives, halved
08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 cup dry white wine (or low-sodium chicken broth)
11 - 1 tsp dried oregano
12 - 1/2 tsp dried thyme
13 - 1/2 tsp smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
03 - In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown. Remove and set aside.
04 - In the same skillet, add onion and sauté 2 minutes. Add garlic and cook 1 minute more.
05 - Add artichoke hearts, cherry tomatoes, both types of olives, and lemon zest. Stir to combine.
06 - Return chicken to the skillet, nestling it among the vegetables. Pour in white wine and lemon juice. Transfer skillet to the preheated oven. Bake, uncovered, for 20–25 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Tips:

01 -
  • The white wine and lemon create a bright, pan sauce that you will want to drink with a spoon
  • Everything cooks in one skillet so cleanup is almost nonexistent
  • The flavors actually get better overnight if you are lucky enough to have leftovers
02 -
  • Do not skip the searing step because those browned bits on the bottom of the pan become essential to the final sauce
  • Let the chicken rest for at least 5 minutes before serving so the juices redistribute and stay where they belong
03 -
  • Use room temperature chicken for even cooking and better searing
  • Let the skillet get properly hot before adding the oil so nothing sticks

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