Mediterranean Lemon Chicken with Artichokes & Olives

Why You’ll Love This Recipe

• Bold Mediterranean flavors: Lemon, olives, and herbs create a zesty, savory dish.

• One-pan convenience: Fewer dishes, faster cleanup!

• Healthy & wholesome: High in protein, low in carbs, and packed with veggies.

Ingredients

• Boneless, skinless chicken breasts – 4

• Olive oil – 2 tablespoons

• Lemon (zest and juice) – 1

• Dried oregano – 2 teaspoons

• Garlic powder – 1 teaspoon

• Salt – 1/2 teaspoon

• Black pepper – 1/4 teaspoon

• Artichoke hearts (drained and chopped) – 1 cup

• Kalamata olives (pitted and sliced) – 1/2 cup

• Fresh parsley (chopped) – 1/4 cup

• Chicken broth – 1/2 cup

• Capers (optional) – 1 tablespoon

How to Make Mediterranean Lemon Chicken – Step-by-Step Instructions

 Step 1: Prep the Chicken

Pat the chicken breasts dry with paper towels. If they are particularly thick, you can slice them horizontally to create thinner cutlets or pound them to an even thickness for faster, more even cooking.

 Step 2: Make the Marinade

In a bowl, mix together:

• 2 tablespoons olive oil

• Zest and juice of 1 lemon

• 2 teaspoons dried oregano

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Add the chicken to the bowl and coat it thoroughly with the marinade. Let it marinate for at least 15–30 minutes, or cover and refrigerate for up to 8 hours for deeper flavor.

 Step 3: Sear the Chicken (Optional but Recommended)

Heat a skillet over medium-high heat. Sear the chicken for about 2–3 minutes per side, until golden brown. This adds flavor and locks in moisture. (You can skip this step and go straight to baking if short on time.)

 Step 4: Assemble the Dish

Preheat your oven to 375°F (190°C). In a baking dish, arrange the chicken breasts in a single layer. Sprinkle over:

• 1 cup chopped artichoke hearts

• 1/2 cup sliced Kalamata olives

• 1 tablespoon capers (if using)

Pour 1/2 cup chicken broth over the chicken.

 Step 5: Bake the Chicken

Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C) and tender. The lemony broth will bubble up and keep everything juicy.

 Step 6: Garnish and Serve

Remove from the oven and sprinkle with fresh chopped parsley before serving.

Serve hot with a side of:

• Roasted vegetables

• Couscous, rice, or quinoa

• Crusty bread (to soak up the lemony broth)

Storage & Reheating Tips

• Refrigerate leftovers in an airtight container for up to 4 days.

• Reheat gently in a skillet with a splash of broth or water to keep the chicken moist.

• Freeze for up to 2 months – thaw overnight in the fridge before reheating.

Tips & Variations

• Use chicken thighs for a juicier, more flavorful version.

• Add cherry tomatoes for a burst of sweetness and color.

• Try fresh garlic instead of garlic powder for stronger flavor.

• Make it creamy: Stir in a splash of heavy cream before baking for a luxurious twist.

FAQs

Can I make this dish ahead of time?

Yes! You can marinate the chicken and assemble the dish a day in advance. Just bake it when you’re ready to eat.

Is this recipe keto-friendly?

Absolutely. It’s naturally low in carbs and perfect for keto or Mediterranean diets.

Can I use canned artichokes?

Yes, just make sure they’re packed in water or brine and well drained before using.

Final Thoughts

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, healthy, and flavorful dish that’s simple enough for a weeknight but elegant enough to serve to guests. With its classic blend of lemon, herbs, and briny ingredients, it brings the taste of the Mediterranean right to your kitchen.

enjoy!