Mediterranean Lemon Chicken Artichokes (Printable)

A vibrant chicken dish bursting with lemon, artichokes, and olives for a fresh Mediterranean taste.

# 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 tablespoons extra-virgin olive oil
10 - 1/2 cup dry white wine or low-sodium chicken broth
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F for roasting.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, oregano, thyme, and smoked paprika, pressing spices into the meat.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown. Remove chicken and set aside on a plate.
04 - Add sliced onion to the same skillet and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
05 - Stir in artichoke hearts, cherry tomatoes, green olives, Kalamata olives, and lemon zest. Combine thoroughly with the aromatics.
06 - Return chicken to the skillet, nestling it among the vegetables. Pour in white wine and lemon juice around the chicken.
07 - Transfer skillet to the preheated oven. Bake uncovered for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - Remove from oven and sprinkle with fresh chopped parsley. Serve warm with crusty bread, rice, or quinoa.

# Tips from dashanddishes:

01 -
  • The pan juices alone are worth making this for—sop them up with whatever bread you have on hand
  • Everything cooks in one skillet so you spend less time washing dishes and more time drinking that leftover wine
02 -
  • Dont skip the searing step even though it feels like extra work—those brown bits stuck to the pan become the base of the sauce
  • If your chicken breasts are really thick pound them to even thickness or they'll dry out at the edges before the center cooks through
03 -
  • Use a stainless steel or cast iron skillet so you can go from stovetop to oven without worrying about handles
  • Let the chicken rest for at least 5 minutes before cutting or all those juices will run out onto your cutting board instead of staying where they belong

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