A flavorful and easy-to-make Mediterranean-inspired dish, featuring juicy chicken thighs simmered with artichokes, olives, and fresh lemon slices. Perfect for a comforting dinner, this recipe combines bright, zesty flavors with savory chicken.
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stove-top
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
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
½ cup dry white wine (or chicken broth)
1 cup chicken broth
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, for garnish
Instructions
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear skin-side down for about 5 minutes until golden brown. Flip and cook for another 3 minutes, then remove and set aside.
Sauté Aromatics: In the same skillet, add the onions and garlic, cooking until fragrant and softened.
Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly.
Simmer with Ingredients: Add the chicken broth, oregano, crushed red pepper, artichokes, olives, and lemon slices. Return the chicken to the skillet.
Cover and Cook: Simmer for about 20 minutes until the chicken is cooked through and tender.
Garnish & Serve: Sprinkle with fresh parsley and serve hot.
Notes
For a less intense lemon flavor, you can use lemon zest instead of slices or reduce the lemon slices in the cooking process.
You can substitute the white wine with chicken broth if preferred.