Lemon Chicken with Artichokes & Olives

Why You’ll Love This Recipe

This dish offers the perfect balance of tangy lemon, briny olives, and mellow artichokes—all wrapped around juicy, golden-browned chicken. It’s a light yet hearty meal that feels refreshing and comforting at the same time. With minimal prep and one skillet, it’s quick enough for a weeknight dinner but elegant enough to serve at a gathering. Plus, it’s naturally gluten-free and packed with wholesome ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Salt and black pepper
• Olive oil
• Garlic cloves, minced
• Yellow onion, thinly sliced
• Canned or frozen artichoke hearts, drained and halved
• Green or kalamata olives, pitted
• Fresh lemon juice
• Lemon zest
• Chicken broth
• Fresh parsley, chopped (for garnish)
• Optional: white wine for deglazing

Directions

1. Season the Chicken: Pat chicken dry and season both sides with salt and black pepper.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
3. Sauté Aromatics: In the same skillet, add more olive oil if needed. Sauté garlic and onion until soft and fragrant.
4. Deglaze the Pan: Add a splash of white wine (optional) or chicken broth to loosen any browned bits on the bottom of the pan.
5. Add Flavor Elements: Stir in artichoke hearts, olives, lemon juice, lemon zest, and remaining chicken broth.
6. Simmer the Chicken: Return chicken to the skillet. Cover and simmer over low heat for 15–20 minutes, or until the chicken is fully cooked and the flavors have melded.
7. Garnish and Serve: Sprinkle with fresh parsley and serve hot with rice, couscous, or crusty bread.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Use Bone-In Chicken: Adds extra flavor but will require a longer cook time.
• Add Spinach: Stir in fresh spinach during the last few minutes of cooking for extra greens.
• Make it Creamy: Add a splash of cream or a dollop of crème fraîche at the end for a richer sauce.
• Swap the Olives: Use black olives or a mix of green and black for varied flavor.
• Add Herbs: Thyme, oregano, or rosemary can enhance the Mediterranean flair.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or microwave until heated through. Add a splash of broth or water if the sauce has thickened too much. This dish also freezes well—store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work just as well. Be careful not to overcook them, as they can dry out faster than thighs.

Are canned artichokes okay for this recipe?

Absolutely. Just drain and rinse them before adding to the skillet. Frozen artichokes also work well.

What type of olives should I use?

Green olives, kalamata, or a Mediterranean blend work great. Use pitted olives for easier eating.

Can I make this dish ahead of time?

Yes, it reheats beautifully. Prepare the dish in advance and store in the fridge until ready to serve.

Is this dish suitable for a low-carb diet?

Yes, it’s naturally low in carbs and high in protein. Serve with a low-carb side like cauliflower rice or steamed vegetables.

What can I serve with Lemon Chicken with Artichokes & Olives?

Rice, couscous, or crusty bread are perfect for soaking up the flavorful sauce.

Can I add vegetables to this dish?

Yes, bell peppers, spinach, or zucchini can be added for extra nutrients and color.

How do I prevent the chicken from drying out?

Don’t overcook it. Simmer gently and use a meat thermometer to check doneness (165°F internal temperature).

Can I make this in the oven?

Yes. After searing the chicken and combining ingredients, cover and bake at 375°F (190°C) for 25–30 minutes.

Is lemon zest necessary?

It’s optional but highly recommended—it enhances the lemon flavor without extra acidity.

Conclusion

Lemon Chicken with Artichokes & Olives is a light, zesty, and deeply satisfying meal that comes together quickly and delivers bold Mediterranean flavors. With its balance of savory, tangy, and herbaceous notes, this dish is perfect for weeknight meals or special dinners. Simple, wholesome, and packed with flavor—this is a recipe you’ll want to make again and again.

Lemon Chicken with Artichokes & Olives

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Lemon Chicken with Artichokes & Olives is a Mediterranean-inspired one-pan dish featuring tender chicken simmered in a bright, lemony sauce with briny olives and tender artichoke hearts. It’s a light yet flavorful meal perfect for weeknights or elegant gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

1. 1.5 lbs boneless, skinless chicken thighs or breasts
2. Salt and black pepper, to taste
3. 2 tbsp olive oil
4. 3 cloves garlic, minced
5. 1 medium yellow onion, thinly sliced
6. 1 can (14 oz) artichoke hearts, drained and halved
7. 1/2 cup green or kalamata olives, pitted
8. 1/4 cup fresh lemon juice (about 2 lemons)
9. 1 tsp lemon zest
10. 1 cup chicken broth
11. 1/4 cup dry white wine (optional)
12. 2 tbsp chopped fresh parsley (for garnish)

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Instructions

Pat the chicken dry and season both sides with salt and black pepper.

1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
2. In the same skillet, add a bit more oil if needed. Sauté garlic and onion until softened, about 3–4 minutes.
3. Deglaze the pan with white wine (if using) or a splash of chicken broth, scraping up any browned bits from the bottom.
4. Stir in artichoke hearts, olives, lemon juice, lemon zest, and the remaining chicken broth.
5. Return the chicken to the skillet, nestling it into the sauce. Cover and simmer over low heat for 15–20 minutes, until chicken is fully cooked and flavors are well combined.
6. Uncover and simmer a few more minutes to slightly reduce the sauce, if desired.
7. Garnish with fresh parsley and serve hot with rice, couscous, or crusty bread.

Notes

• Use bone-in chicken for more flavor—just increase cooking time slightly.
• Add spinach in the last few minutes for extra greens.
• Add a splash of cream for a richer sauce variation.
• Serve with cauliflower rice for a low-carb option.
• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360
• Sugar: 3g
• Sodium: 780mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 105mg