Introduction
Mediterranean cuisine is celebrated for its vibrant flavors, wholesome ingredients, and health benefits. This Mediterranean Lemon Chicken with Artichokes & Olives is a dish that embodies everything wonderful about this region’s cooking. Tender chicken is marinated in a zesty lemon and garlic sauce, then simmered with briny olives, tender artichokes, and fragrant herbs. The result is a perfectly balanced dish bursting with flavor and nutrition.
This dish is inspired by traditional Mediterranean flavors, combining citrusy brightness, savory richness, and a touch of umami from the olives and artichokes. Not only is it delicious, but it’s also incredibly healthy, as it is packed with lean protein, heart-healthy fats, and antioxidant-rich ingredients.
Perfect for weeknight dinners or special gatherings, this one-pan meal requires minimal effort while delivering restaurant-quality results. Whether you serve it with warm pita, fluffy couscous, or a fresh salad, it will be a hit at your dinner table.
Brief Description of the Recipe
This Mediterranean Lemon Chicken with Artichokes & Olives is a simple yet sophisticated dish that comes together in under an hour. The chicken is first marinated in a flavorful mix of lemon juice, garlic, and Mediterranean herbs to enhance its taste. After marinating, it is seared to achieve a golden-brown crust, then simmered with artichokes, olives, and a white wine sauce until tender.
The dish is highly versatile—swap chicken thighs for breasts, use different olives, or add sun-dried tomatoes for extra depth. It’s a meal that requires minimal prep yet delivers a gourmet dining experience. Serve it over rice, quinoa, or roasted vegetables to complement the flavors.
Why This Recipe is a Winner
One of the best aspects of this recipe is its perfect harmony of flavors—tangy lemon, briny olives, and delicate artichokes create a dish that is rich, yet light. It’s a step above your usual chicken recipes, offering a more complex and refined taste without requiring complicated techniques.
Additionally, this meal is naturally gluten-free, low in carbs, and packed with wholesome ingredients, making it suitable for a variety of dietary preferences. The combination of healthy fats from olives and lean protein from chicken makes it a nutrient-dense meal that is both satisfying and good for you.
Personal Anecdote
The first time I made this dish was for a small dinner party, and I was amazed at how effortlessly it came together while still feeling luxurious. The lemony aroma that filled the kitchen was irresistible, and my guests couldn’t stop raving about the flavors. Since then, it has become one of my go-to meals for both casual dinners and special occasions.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup white wine or chicken broth
- 1/2 cup green or kalamata olives, pitted
- 1 cup canned or frozen artichoke hearts, drained
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp capers (optional, for extra brininess)
- 1/4 cup fresh parsley, chopped
- 1/2 tsp honey (optional, to balance acidity)
Step-by-Step Preparation
1. Marinate the Chicken
Start by combining the lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and black pepper in a bowl. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, but ideally up to 4 hours for maximum flavor absorption.
2. Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard the excess) and sear for 3-4 minutes per side until a golden crust forms. This step locks in flavor and adds texture. Remove the chicken from the pan and set it aside.
3. Build the Sauce
In the same skillet, pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits for added flavor. Stir in the olives, artichoke hearts, red pepper flakes, and capers. Let the mixture simmer for about 3 minutes to blend the flavors.
4. Simmer the Chicken
Return the seared chicken to the skillet, nestling it among the artichokes and olives. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. The chicken should be tender and fully cooked with an internal temperature of 165°F.
5. Final Touches
Just before serving, stir in the chopped parsley and a drizzle of honey to balance the acidity. Give the dish a final stir and let it sit for 2 minutes before plating.
Serving Suggestions
- Serve over fluffy couscous, quinoa, or rice for a complete meal.
- Pair with a side of hummus, tzatziki, and warm pita bread.
- Garnish with additional lemon slices and fresh parsley for a vibrant presentation.
- Accompany with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Helpful Tips
- Marinate longer for deeper flavor – The longer the chicken sits in the marinade, the more tender and flavorful it will become.
- Use bone-in chicken for extra juiciness – Bone-in, skin-on chicken adds an extra depth of flavor.
- Deglazing is key – Scraping the browned bits from the pan ensures that the sauce is packed with flavor.
- Balance acidity – Adding a touch of honey or a pinch of sugar helps mellow out the tanginess from the lemon.
- Store leftovers properly – Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
Substitutions and Variations
This Mediterranean Lemon Chicken with Artichokes & Olives is already packed with bold flavors, but it’s also highly adaptable to suit different tastes, dietary needs, and ingredient availability. Here are some easy swaps and creative twists to make this dish your own.
Protein Variations
- Chicken Breasts: If you prefer a leaner option, boneless, skinless chicken breasts work well. Adjust the cooking time slightly to prevent drying out.
- Bone-in Chicken: For a richer flavor, use bone-in, skin-on chicken thighs or drumsticks. They require a slightly longer cooking time but offer more juiciness.
- Seafood Option: Swap chicken for shrimp or white fish such as cod or halibut for a Mediterranean seafood twist. Reduce the cooking time accordingly.
- Vegetarian Alternative: Replace chicken with chickpeas, tofu, or tempeh to create a plant-based version that still absorbs the delicious lemony, garlicky marinade.
Flavor Enhancements
- Add Sun-Dried Tomatoes: For extra depth and sweetness, stir in some chopped sun-dried tomatoes along with the olives and artichokes.
- Different Olives: Kalamata olives offer a bold, briny taste, but green olives bring a milder, slightly nutty flavor.
- Herb Substitutions: Swap dried oregano for fresh rosemary, thyme, or basil for a slightly different herbal note.
- Spice It Up: If you like heat, increase the red pepper flakes or add a pinch of cayenne pepper.
- Sweeter Balance: If you find the dish too tangy, a touch of honey or maple syrup can help balance the acidity from the lemon juice.
Sauce and Liquid Adjustments
- No Wine? No Problem! If you don’t have white wine, replace it with chicken broth or even a splash of apple cider vinegar for acidity.
- Creamy Version: Stir in a dollop of Greek yogurt or coconut milk at the end for a creamy Mediterranean-inspired sauce.
Serving Variations
- Over Pasta: Toss the cooked chicken and sauce with spaghetti, orzo, or penne for a comforting pasta dish.
- With Roasted Vegetables: Serve the chicken alongside roasted zucchini, bell peppers, and eggplant for a true Mediterranean feast.
- In a Wrap: Shred the chicken and serve it in a pita wrap with tzatziki sauce, cucumbers, and feta for a delicious sandwich option.
- On a Salad: Serve the lemony chicken over a bed of mixed greens, cucumbers, and cherry tomatoes for a fresh, healthy salad.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes! Marinate the chicken for up to 24 hours in the fridge. You can also cook it in advance and reheat it gently to maintain tenderness.
2. What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the oven for best results.
3. Can I freeze Mediterranean Lemon Chicken?
Yes! Freeze the cooked chicken with sauce in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
4. What can I use instead of artichokes?
You can substitute artichokes with mushrooms, bell peppers, or zucchini for a different texture and flavor.
5. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch.
6. What type of olives work best?
Kalamata olives provide a rich, briny taste, but you can also use Castelvetrano or green olives for a milder flavor.
7. How can I make this dish spicier?
Increase the red pepper flakes or add a dash of cayenne pepper for more heat.
8. What sides pair well with this dish?
It pairs beautifully with rice, quinoa, couscous, or crusty bread to soak up the flavorful sauce.
9. Can I cook this in a slow cooker?
Yes! Cook on low for 4-6 hours or high for 2-3 hours for a hands-off approach.
10. How do I prevent the chicken from drying out?
Cooking the chicken on medium heat and ensuring it’s not overcooked will keep it juicy and tender.
Ideas for Repurposing Leftovers
1. Mediterranean Chicken Salad:
Shred the leftover chicken and toss it with mixed greens, cucumbers, cherry tomatoes, feta cheese, and a lemon vinaigrette for a fresh and light meal.
2. Pita Sandwiches:
Stuff the chicken into warm pita bread with hummus, sliced cucumbers, and tzatziki sauce for a delicious and quick lunch.
3. Mediterranean Rice Bowl:
Serve the leftover chicken over a bed of rice or quinoa with roasted vegetables and a drizzle of tahini sauce.
4. Pasta Toss:
Mix shredded chicken with cooked pasta, sun-dried tomatoes, olives, and a little extra olive oil for a simple yet flavorful pasta dish.
5. Flatbread Topping:
Chop the chicken into bite-sized pieces and scatter it over a flatbread with mozzarella cheese, tomatoes, and olives. Bake until crispy.
6. Stuffed Peppers:
Use the leftover chicken as a filling for bell peppers along with rice, feta, and herbs. Bake until tender.
7. Omelet Filling:
Incorporate the leftover chicken into an omelet with spinach and feta for a protein-packed breakfast.
8. Mediterranean Tacos:
Serve the shredded chicken in corn tortillas with cabbage slaw, Greek yogurt, and a squeeze of lemon.
9. Soup Addition:
Chop up the chicken and stir it into a broth-based soup with chickpeas, carrots, and spinach.
10. Savory Grain Bowl:
Use the chicken as a topping for a warm grain bowl with farro, roasted vegetables, and a lemon herb dressing.
With so many ways to enjoy leftovers, this dish stays fresh and exciting even after the first serving!
Related Recipes :
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Spinach Artichoke Stuffed Chicken Breast – Another delicious chicken recipe featuring Mediterranean flavors and a creamy spinach-artichoke filling.
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Honey Whipped Feta Cranberry Crostini – Pair your Mediterranean Lemon Chicken with this tangy-sweet appetizer for a complete meal.
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Greek Lemon Chicken and Potatoes – A classic Greek dish featuring juicy chicken and perfectly roasted potatoes infused with lemon and herbs.
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Greek Lemon Roasted Chicken – A simple yet incredibly flavorful roasted chicken recipe with a bright lemony finish.
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Mediterranean Lemon Chicken with Artichokes & Olives
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Mediterranean Lemon Chicken with Artichokes & Olives is a simple yet sophisticated dish that comes together in under an hour. The chicken is first marinated in a flavorful mix of lemon juice, garlic, and Mediterranean herbs to enhance its taste. After marinating, it is seared to achieve a golden-brown crust, then simmered with artichokes, olives, and a white wine sauce until tender.
The dish is highly versatile—swap chicken thighs for breasts, use different olives, or add sun-dried tomatoes for extra depth. It’s a meal that requires minimal prep yet delivers a gourmet dining experience. Serve it over rice, quinoa, or roasted vegetables to complement the flavors.
Ingredients
Scale4 boneless, skinless chicken thighs (or breasts)
2 tbsp olive oil
3 cloves garlic, minced
Juice of 2 lemons
Zest of 1 lemon
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup white wine or chicken broth
1/2 cup green or kalamata olives, pitted
1 cup canned or frozen artichoke hearts, drained
1/2 tsp red pepper flakes (optional, for heat)
1 tbsp capers (optional, for extra brininess)
1/4 cup fresh parsley, chopped
1/2 tsp honey (optional, to balance acidity)
Instructions
Marinate the Chicken: Combine lemon juice, zest, garlic, oregano, smoked paprika, salt, and black pepper. Coat the chicken in the mixture and let it marinate for at least 30 minutes (or up to 4 hours for maximum flavor).
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Build the Sauce: In the same skillet, deglaze with white wine or broth, scraping up the browned bits. Add olives, artichokes, red pepper flakes, and capers.
Simmer: Return the chicken to the pan, reduce heat, cover, and let simmer for 15-20 minutes until fully cooked.
Finishing Touches: Stir in fresh parsley and a touch of honey. Serve warm.
Serving SuggestionsServe with couscous, quinoa, or roasted vegetables
Pair with a side of hummus and warm pita bread
Garnish with extra lemon slices for a bright finishNotes
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 servings | Category: Main Course | Method: Sautéing | Cuisine: Mediterranean | Diet: Gluten-Free
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg