Mediterranean Lemon Chicken with Artichokes & Olives

 

Serves: 4

Preparation:

Cooking Time:

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Featured on Facebook from New Mediterranean Kitchen Recipes

 

 

Ingredients

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4 boneless, skinless chicken breasts (or thighs)

1 tbsp olive oil

1 lemon, sliced thinly

Juice of 1 lemon

3 cloves garlic, minced

1 tsp dried oregano

1/2 tsp dried thyme

Salt and pepper to taste

1 cup marinated artichoke hearts, drained and halved

1/2 cup kalamata olives, pitted and halved

1/2 cup cherry tomatoes, halved (optional)

1/2 cup chicken broth

2 tbsp capers (optional)

Instructions

Preheat Oven:

Preheat oven to 400°F (200°C).

Prepare the Chicken:

Season chicken breasts with salt, pepper, oregano, and thyme.

Heat olive oil in an oven-safe skillet over medium-high heat.

Sear the chicken until golden brown, about 3–4 minutes per side.

Add Vegetables and Broth:

Add garlic to the skillet and sauté for 1 minute.

Pour in chicken broth and lemon juice, then arrange lemon slices on top of the chicken.

Add artichokes, olives, cherry tomatoes, and capers around the chicken.

Bake:

Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F or 74°C).

Serve:

Garnish with fresh parsley and serve with rice, couscous, or roasted potatoes.

Tips:

Use chicken thighs for extra juiciness!

Add red pepper flakes for a little heat.

Serve with a drizzle of balsamic glaze for extra flavor.

Perfect for a quick and elegant dinner!

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