Introduction
This Mediterranean Lemon Chicken with Artichokes & Olives is bursting with bright, zesty flavors and tender, juicy chicken. Infused with lemon, oregano, and thyme, it’s a refreshing and satisfying dish that brings a taste of the Mediterranean right to your table. Serve it with a side of rice or a crisp green salad for a complete meal that’s sure to impress.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (14 oz) artichoke hearts, drained and halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, salt, and pepper to make a marinade.
- Place chicken breasts in a resealable bag or shallow dish, pour marinade over them, and seal or cover. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Heat a little olive oil in a large oven-safe skillet over medium-high heat. Remove chicken from marinade and sear for 3-4 minutes on each side, until golden brown.
- Add artichoke hearts and Kalamata olives to the skillet, arranging them around the chicken.
- Transfer skillet to the oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
- Remove from oven and sprinkle with fresh parsley before serving.
Variation
- Grilled Lemon Chicken with Artichokes and Olives: Instead of baking, grill the marinated chicken breasts over medium-high heat for about 6-7 minutes on each side, or until cooked through. Serve the grilled chicken with a side of sautéed artichokes and olives, drizzling any remaining marinade over the top for extra flavor.
- Mediterranean Chicken Thighs: Swap the chicken breasts for bone-in, skin-on chicken thighs for richer flavor and juicier meat. Sear the thighs skin-side down until golden and crispy before transferring to the oven. Increase baking time to 30-35 minutes to ensure thorough cooking.
- Creamy Mediterranean Chicken: Add 1/2 cup of heavy cream or Greek yogurt to the skillet after searing the chicken. Stir well to combine with the marinade and create a creamy, luscious sauce that pairs wonderfully with the zesty lemon and briny olives.
Cooking Notes
- For an extra burst of flavor, serve with lemon wedges on the side.
- Great served over rice, quinoa, or with roasted vegetables.
- Make it a one-pan meal by adding cherry tomatoes and sliced red onions to the skillet before baking.
Serving Suggestions
- Over a Bed of Rice or Quinoa: Serve the Mediterranean Lemon Chicken on a fluffy bed of rice or quinoa to soak up the flavorful sauce. Jasmine or basmati rice works particularly well, while quinoa adds a slightly nutty contrast.
- Paired with Roasted Vegetables: Roast some cherry tomatoes, bell peppers, and red onions alongside the chicken for a colorful and vibrant plate. The roasted vegetables enhance the Mediterranean theme and add a touch of sweetness.
- With Warm Pita and Tzatziki: Serve with warm pita bread and a dollop of tzatziki on the side. The creamy, tangy sauce complements the citrusy chicken and adds a cool, refreshing contrast.
Tips
- Balancing the Acidity: The lemon flavor is prominent, so adjust the amount of lemon juice and zest based on your preference. Taste the marinade before adding it to the chicken to ensure it’s not overly sour.
- Making It Ahead: This dish is great for meal prep! Marinate the chicken the night before and keep it in the fridge. When ready to cook, simply sear and bake. The flavors will be even more robust the next day.
- Fresh Herbs for Extra Freshness: Adding a handful of fresh herbs like basil or dill just before serving gives the dish a bright, fresh pop of flavor that perfectly complements the roasted chicken and tangy olives.
Prep Time:
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 38 g
- Sodium: 620 mg
Frequently Asked Questions
-
Can I use bone-in chicken instead of boneless chicken breasts?
Yes, you can use bone-in chicken thighs or drumsticks for this recipe. Just increase the baking time to 30-35 minutes or until the internal temperature reaches 165°F (75°C). The bone adds more flavor and keeps the chicken moist. -
What can I use instead of Kalamata olives?
If you’re not a fan of Kalamata olives, you can substitute them with green olives, Castelvetrano olives, or even black olives. Each variety brings a unique flavor profile, so choose according to your preference. -
How can I make the dish more creamy?
To add creaminess, stir in 1/2 cup of heavy cream or Greek yogurt after searing the chicken. Let it simmer for a minute before adding the artichokes and olives. This will create a rich, luscious sauce that pairs beautifully with the citrusy marinade. -
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken overnight for even deeper flavors and cook it the next day. Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or on the stovetop.
Conclusion
Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish that’s easy to prepare and perfect for a family dinner or a special occasion. The combination of tender chicken, zesty lemon, and briny olives creates a mouthwatering experience that’s sure to impress. Pair it with your favorite side dishes to make it a complete meal.
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Mediterranean Lemon Chicken with Artichokes & Olives
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Mediterranean Lemon Chicken with Artichokes & Olives is bursting with bright, zesty flavors and tender, juicy chicken. Infused with lemon, oregano, and thyme, it’s a refreshing and satisfying dish that brings a taste of the Mediterranean right to your table. Serve it with a side of rice or a crisp green salad for a complete meal that’s sure to impress.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (14 oz) artichoke hearts, drained and halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix lemon juice, lemon zest, minced garlic, olive oil, oregano, thyme, salt, and pepper to make a marinade.
- Place chicken breasts in a resealable bag or shallow dish, pour marinade over them, and seal or cover. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Heat a little olive oil in a large oven-safe skillet over medium-high heat. Remove chicken from marinade and sear for 3-4 minutes on each side, until golden brown.
- Add artichoke hearts and Kalamata olives to the skillet, arranging them around the chicken.
- Transfer skillet to the oven and bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
- Remove from oven and sprinkle with fresh parsley before serving.
Notes
- For an extra burst of flavor, serve with lemon wedges on the side.
- Great served over rice, quinoa, or with roasted vegetables.
- Make it a one-pan meal by adding cherry tomatoes and sliced red onions to the skillet before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with artichokes and olives
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg
Keywords: Mediterranean Chicken, Lemon Chicken, Artichoke Chicken, Olive Chicken