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Mediterranean Lemon Chicken with Artichokes & Olives

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This vibrant Mediterranean-inspired dish combines succulent chicken thighs with the tangy flavors of artichokes, olives, and lemon. The savory broth, infused with garlic, oregano, and a touch of red pepper flakes, creates a mouthwatering sauce that’s perfect over rice or couscous

Ingredients

  1. For the Chicken and Sauce:
    • Bone-in, skin-on chicken thighs (4): Alternatively, use boneless thighs for a quicker cook time.
    • Olive oil (2 tbsp): For searing the chicken and sautéing aromatics.
    • Garlic (3 cloves, minced): Adds flavor and fragrance to the dish.
    • Small onion (1, sliced): Sweet and savory base for the sauce.
    • Artichoke hearts (1 can, 14 oz, drained and quartered): Adds a unique, slightly tangy texture.
    • Mixed olives (½ cup, green and black): Brings saltiness and depth of flavor.
    • Lemon (1, thinly sliced): For a refreshing citrus kick.
    • Dry white wine (½ cup): Can be substituted with chicken broth for a non-alcoholic version.
    • Chicken broth (1 cup): The base of the savory sauce.
    • Dried oregano (1 tsp): Provides that distinct Mediterranean aroma.
    • Crushed red pepper flakes (½ tsp, optional): Adds a mild heat to the dish.
    • Salt and black pepper: To taste, for seasoning the chicken and sauce.
    • Fresh parsley: For garnish, adding freshness and color.

Instructions

Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and sear skin-side down for about 5 minutes until golden brown. Flip and cook for another 3 minutes, then remove and set aside.

  1. Sauté aromatics: In the same skillet, add the sliced onions and minced garlic. Sauté until fragrant and softened, about 2 minutes.
  2. Deglaze the pan: Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1-2 minutes.
  3. Simmer with ingredients: Add the chicken broth, oregano, red pepper flakes, artichokes, olives, and lemon slices. Stir to combine.
  4. Cook the chicken: Return the chicken to the skillet, skin-side up. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
  5. Garnish & Serve: Sprinkle fresh parsley over the chicken before serving. Serve hot with rice, couscous, or crusty bread.

Notes

  • For a gluten-free version, simply serve the chicken with gluten-free couscous or rice.
  • The recipe works well with bone-in, skin-on chicken thighs, but boneless thighs will reduce the cooking time.
  • If you prefer a less tangy flavor, reduce the amount of lemon slices or omit the red pepper flakes.

Nutrition

Find it online: https://grandmarecipesflash.com/mediterranean-lemon-chicken-with-artichokes-olives/