Description
This Mediterranean Lemon Chicken with Artichokes & Olives is a savory and fresh dish that combines tender chicken thighs, artichokes, olives, and lemon slices in a flavorful broth. Perfect for a weeknight dinner or a special meal.
Ingredients
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4 bone-in, skin-on chicken thighs (or boneless if preferred)
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2 tbsp olive oil
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3 cloves garlic, minced
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1 small onion, sliced
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1 can (14 oz) artichoke hearts, drained and quartered
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½ cup mixed olives (green and black)
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1 lemon, thinly sliced
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½ cup dry white wine (or chicken broth)
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1 cup chicken broth
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1 tsp dried oregano
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½ tsp crushed red pepper flakes (optional)
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Salt and black pepper, to taste
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Fresh parsley, for garnish
Instructions
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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.
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Sauté Aromatics: In the same skillet, add the onions and garlic, cooking until fragrant and softened.
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Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly.
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Simmer with Ingredients: Add the chicken broth, oregano, crushed red pepper, artichokes, olives, and lemon slices. Return the chicken to the skillet.
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Cover and Cook: Simmer for about 20 minutes until the chicken is cooked through and tender.
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Garnish & Serve: Sprinkle with fresh parsley and serve hot.
Notes
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If you prefer boneless chicken thighs, use them instead of bone-in for a quicker cook time.
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You can substitute chicken broth for white wine for a non-alcoholic version.
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This dish pairs wonderfully with roasted vegetables or a light salad.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg