Description
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.
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.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg