Mediterranean Lemon Chicken With Artichokes And Olives
Mediterranean Lemon Chicken with Artichokes and Olives is a bold, one-skillet dish with juicy chicken, zesty lemon, briny olives, and tender artichokes—ready in under an hour.
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.