Last weekend, we had one of those “what’s for dinner?” afternoons where no one could decide, but everyone was hungry. You know the kind—kids asking for something tasty, my husband hinting at something hearty, and me secretly hoping for something fresh and light that didn’t involve three hours in the kitchen.
I stood at the fridge, scanning for inspiration, and my eyes landed on a jar of olives I’d picked up on a whim, a lemon on its last good day, and a can of artichokes I’d been saving for something. That something turned into one of the most satisfying one-pan meals we’ve had all month.
The whole house filled with the aroma of sizzling garlic and thyme as the chicken seared to a golden crisp. That alone had everyone drifting into the kitchen, peeking into the skillet, asking, “Is it ready yet?” I paired it with some fluffy couscous and a crisp cucumber salad, and suddenly dinner felt like a Mediterranean escape—right from our small, slightly chaotic family kitchen.
This dish hit every mark: flavor-packed, easy cleanup, and healthy enough that I didn’t have to make a separate “mom plate.” We all scraped our plates clean, even my youngest, who usually eyes olives like they’re suspicious. I’ve already added this recipe to our meal rotation, and if you’re looking for a weeknight win that doesn’t feel like just another chicken dinner, this one might become a favorite in your house too.
Short Description
This Mediterranean Lemon Chicken with Artichokes and Olives is a one-skillet wonder, packed with bright lemon, tender chicken thighs, briny olives, and earthy artichokes—ready in under an hour and full of bold flavor.
Key Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup mixed olives (green and black)
- 1 lemon, thinly sliced
- 1 ½ cups chicken broth
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Tools Needed
- Large skillet with lid
- Tongs
- Sharp knife
- Cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Place them skin-side down in the hot skillet and sear for about 5 minutes until golden and crisp. Flip and cook for another 3 minutes. Remove and set aside on a plate.
Step 2: Sauté Aromatics
In the same skillet, lower the heat to medium. Add sliced onion and garlic, stirring occasionally for 3–4 minutes until softened and fragrant. Scrape up any browned bits from the pan for added flavor.
Step 3: Simmer with Ingredients
Pour in the chicken broth, then stir in oregano and red pepper flakes. Add the artichoke hearts, olives, and lemon slices. Gently stir to combine, nestling everything around the skillet evenly.
Step 4: Return Chicken & Cook Covered
Place the seared chicken back into the skillet, skin-side up. Cover and let it simmer on medium-low for 20 minutes, or until the chicken is fully cooked and tender. The juices should run clear, and the internal temperature should reach 165°F.
Step 5: Garnish and Serve
Remove from heat and sprinkle with fresh chopped parsley. Spoon the pan juices over each piece before serving.
Why You’ll Love This Recipe
– Uses pantry-friendly ingredients
– One-pan meal = less cleanup
– Heart-healthy and low in carbs
– Great for weeknights or casual dinners with friends
– Customizable with what you have on hand
– Satisfying for both adults and picky eaters
– Feels like comfort food without being heavy
Mistakes to Avoid & Solutions
Overcrowding the skillet: Crowding the pan prevents proper searing. Cook in batches if needed.
Skipping the lemon slices: They add subtle brightness that ties the whole dish together. Don’t leave them out.
Not drying the chicken: Pat chicken dry before searing for crispier skin.
Using marinated artichokes: Go for canned or frozen plain ones to avoid overpowering flavors.
Boiling instead of simmering: High heat can toughen the chicken and make it rubbery. Keep it at a gentle simmer.
Serving and Pairing Suggestions
This dish shines served family-style straight from the skillet. Pair it with:
– Herbed couscous or quinoa
– Warm pita or crusty bread
– A chilled cucumber-tomato salad
– Roasted potatoes or lemon rice
– A crisp white wine like Sauvignon Blanc or Pinot Grigio
Storage and Reheating Tips
To store: Transfer leftovers into airtight containers and refrigerate for up to 3 days.
To freeze: Let cool completely, then freeze in freezer-safe containers for up to 2 months.
To reheat: Warm gently in a skillet over medium heat with a splash of broth or water. Microwave in 1-minute bursts, covered, until heated through.
FAQs
1. Can I use boneless chicken instead of bone-in?
Yes! Boneless thighs or breasts work well, but reduce simmer time to 15–18 minutes to avoid overcooking.
2. What if I don’t have artichokes?
You can substitute with zucchini slices, roasted red peppers, or even mushrooms for a similar texture.
3. Do I need to marinate the chicken first?
Nope—this dish is flavorful enough as-is. But you can marinate it in lemon juice and herbs for 30 minutes if you have extra time.
4. Can I make this in the oven instead of stovetop?
Yes. After searing the chicken and assembling everything in an oven-safe skillet, bake uncovered at 375°F for 25–30 minutes.
5. Are the olives too strong for kids?
Surprisingly, the olives mellow out while simmering. If you’re worried, just use fewer or stick with mild green ones.
Tips & Tricks
Pat chicken dry for maximum sear and crispiness
Slice lemons very thin so they soften while cooking
Use low-sodium chicken broth to control saltiness
Stir in spinach or kale at the end for extra greens
Add a splash of white wine to the broth for extra depth
Garnish with crumbled feta for a creamy finish
Recipe Variations
1. Creamy Mediterranean Chicken
After simmering, stir in ¼ cup heavy cream and 2 tablespoons grated Parmesan. Let it simmer for 3 more minutes for a luscious, creamy sauce.
2. Vegan Option
Swap the chicken for chickpeas and sliced portobello mushrooms. Use vegetable broth and follow the same steps—just skip the searing.
3. Spicy Harissa Twist
Add 1 tablespoon harissa paste to the broth for a bold, smoky heat. Use with caution—it packs a punch!
4. Chicken and Orzo Skillet
Add ¾ cup orzo after the broth and simmer covered for 15–18 minutes until pasta is tender and the broth absorbed.
5. Sheet Pan Version
Arrange all ingredients on a sheet pan. Drizzle with olive oil and bake at 425°F for 30–35 minutes until the chicken is golden and cooked through.
Final Thoughts
Some meals stick around not just because they’re easy or tasty—but because they just work. This Mediterranean Lemon Chicken became that kind of recipe in our home. It’s bright without being fussy, comforting without needing heavy cream or cheese, and most importantly, everyone actually looks forward to it.
It’s one of those dishes you don’t mind making again and again because it adapts, it satisfies, and it somehow manages to feel like a treat every time. If your weeknight dinners need a fresh twist, this skillet chicken might just do the trick—and your family won’t even ask for ketchup.
Mediterranean Lemon Chicken With Artichokes And Olives
Ingredients
- 4 bone-in skin-on chicken thighs (or boneless if preferred)
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion sliced
- 1 can 14 oz artichoke hearts, drained and quartered
- ½ cup mixed olives green and black
- 1 lemon thinly sliced
- 1½ cups chicken broth
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium-high. Season chicken with salt and pepper. Sear skin-side down for 5 minutes until golden, flip, and cook 3 more minutes. Set aside.
- Lower heat to medium. Add onion and garlic, cooking 3–4 minutes until soft. Scrape up browned bits.
- Add broth, oregano, and red pepper flakes. Stir in artichokes, olives, and lemon slices. Mix gently.
- Return chicken to skillet, skin-side up. Cover and simmer on medium-low for 20 minutes, or until cooked through (165°F).
- Turn off heat. Sprinkle with parsley and spoon pan juices over chicken to serve.
