Name: Mediterranean Lemon Chicken with Artichokes & Olives Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 pieces bone-in, skin-on chicken thighs (or boneless) – Bone-in adds flavor; boneless cooks faster; 2 Tbsp olive oil – Use extra-virgin for deeper flavor; 3 cloves garlic, minced – Garlic scent infuses the sauce; adjust as desired; 1 small onion, sliced – Adds sweetness and depth; 1 can (14 oz) artichoke hearts, drained & quartered – Marinated or jarred artichokes also work; 1/2 cup mixed olives (green + black) – Choose your favorite—Kalamata, Castelvetrano, etc.; 1 lemon, thinly sliced – Lemon brightness lifts the entire dish; 1/2 cup dry white wine (or extra broth) – Adds acidity and deglazes the pan; 1 cup chicken broth – Builds the flavorful sauce base; 1 tsp dried oregano – Earthy Mediterranean herb anchor; 1/2 tsp crushed red pepper flakes (optional) – Adds a gentle heat twist; Salt & black pepper to taste – Season carefully—olives are already salty; Fresh parsley, chopped (for garnish) – Adds color, freshness, and herbal flourish

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Introduction

This Mediterranean Lemon Chicken with Artichokes and Olives is a vibrant and flavorful dish perfect for a comforting weeknight dinner or a casual gathering. Tender chicken thighs are simmered with tangy lemon, briny olives, and tender artichokes, creating a savory sauce that’s both bright and satisfying.

The image shows a black skillet filled with three pieces of cooked chicken, each piece browned on top with visible grill marks and sprinkled with small green herbs. Surrounding the chicken are several whole green and dark purple olives, along with sliced artichoke hearts that are pale yellow with a soft texture. The dish is covered in a glossy sauce that fills the skillet and gives everything a shiny, moist look. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces bone-in, skin-on chicken thighs (or boneless)
2 Tbsp olive oil
3 cloves garlic, minced
1 small onion, sliced
1 can (14 oz) artichoke hearts, drained and quartered
1/2 cup mixed olives (green and black)
1 lemon, thinly sliced
1/2 cup dry white wine (or extra chicken broth)
1 cup chicken broth
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Pat chicken thighs dry and season both sides with salt, black pepper, and half the dried oregano. Let rest a few minutes while you prep the garlic, onion, artichokes, and olives.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 5 to 7 minutes. Flip and brown the other side for 3 to 4 minutes, then remove and set aside.
Step 3: Add sliced onion to the same pan and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 to 45 seconds, until fragrant.
Step 4: Pour in white wine (or broth) and scrape up any browned bits from the bottom of the pan. Add chicken broth, the remaining oregano, crushed red pepper flakes (if using), artichokes, and olives. Stir gently.
Step 5: Nestle the chicken back into the pan and top with lemon slices. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Uncover during the last 5 minutes to allow the sauce to reduce slightly. Garnish with fresh parsley and serve warm, spooning the sauce, artichokes, and olives over the chicken.

Tips & Variations

For extra brightness, squeeze fresh lemon juice over the dish just before serving.
Use boneless chicken thighs to reduce cooking time and avoid bone-in flavor if preferred.
Serve with rice, couscous, or crusty bread to soak up the delicious sauce.
Replace mixed olives with your favorites like Kalamata or Castelvetrano for different flavor profiles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The sauce will thicken after refrigeration; add a splash of broth or water when reheating if needed.

How to Serve

A close-up view of a dark pan filled with three golden-brown grilled chicken breasts, each with light charring and sprinkled with chopped green herbs on top. Surrounding the chicken are layers of sliced artichoke hearts showing their pale green and cream colors, scattered whole green olives with a smooth, shiny texture, and a few darker purple olives mixing in. The sauce in the pan is light brown and glossy, coating all ingredients evenly. The background around the pan shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless chicken breasts, but reduce the cooking time to prevent drying out. Keep a close eye when simmering and check for doneness frequently.

What can I use instead of white wine?

If you prefer not to use white wine, extra chicken broth or a splash of lemon juice mixed with broth can be used to add acidity and deglaze the pan while maintaining the flavor balance.