Mediterranean Lemon Chicken with Artichokes & Olives Recipe
This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and flavorful dish featuring juicy, golden-browned chicken thighs simmered in a savory sauce of white wine, chicken broth, garlic, onions, and a delightful medley of artichokes, olives, and bright lemon slices. Finished with fresh parsley, this recipe embodies classic Mediterranean flavors and is perfect for a satisfying family meal served alongside rice, couscous, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Main 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
Instructions
- Season the Chicken: Pat chicken thighs dry and season both sides with salt, black pepper, and half the dried oregano. Let rest a few minutes while prepping aromatics and draining artichokes and olives.
- Sear the Chicken: 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 5–7 minutes. Flip and brown the other side for 3–4 minutes. Remove and set aside.
- Sauté Aromatics: Add sliced onion to the same pan and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30–45 seconds until fragrant.
- Deglaze and Build Sauce: Pour in white wine (or broth) and scrape up browned bits from the pan. Add chicken broth, remaining oregano, crushed red pepper flakes, artichokes, and olives. Stir to combine.
- Simmer the Chicken: Nestle 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 chicken reaches an internal temperature of 165°F (74°C). Uncover during the last 5 minutes to slightly reduce the sauce.
- Garnish and Serve: Sprinkle fresh parsley over the chicken and serve warm, spooning artichokes, olives, and sauce over the chicken. Serve alongside rice, couscous, or crusty bread to soak up the sauce.
Notes
- For an extra pop of brightness, squeeze fresh lemon juice just before serving.
- Serve with rice, couscous, or crusty bread to soak up the savory sauce.
- Bone-in chicken thighs add more flavor and moisture; boneless thighs reduce cooking time.
- Adjust the amount of crushed red pepper flakes based on your spice preference or omit for a milder dish.
Keywords: Mediterranean chicken, lemon chicken, artichoke recipe, chicken thighs, olives, easy dinner, stovetop chicken
