Print

Lemon Chicken with Artichokes & Olives

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

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