Mediterranean Lemon Chicken with Artichokes & Olives

Introduction: A Taste of the Mediterranean at Home

If you're craving a light yet hearty dish that transports you straight to the coasts of Greece or Italy, Mediterranean Lemon Chicken with Artichokes & Olives is your perfect destination. This one-pan wonder captures the vibrant essence of Mediterranean cuisine — fresh, tangy, earthy, and absolutely irresistible. The lemon infuses the chicken with brightness, while artichokes and olives add that characteristic savory depth.

Whether you're preparing a weeknight dinner or hosting a special meal, this recipe will easily become a go-to favorite. Plus, it’s naturally gluten-free and low-carb, making it a health-conscious choice packed with flavor.

Ingredients You’ll Need

To bring this flavorful dish to life, gather the following ingredients:

For the Chicken:

• 4 boneless, skinless chicken thighs (or breasts, if preferred)
• 2 tablespoons olive oil
• Juice of 1 large lemon (plus zest)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional for heat)

For the Mediterranean Mix:

• 1 cup marinated artichoke hearts (drained and quartered)
• ⅔ cup Kalamata olives (pitted and whole or halved)
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ cup low-sodium chicken broth
• Fresh parsley or basil, chopped (for garnish)

Step-by-Step Instructions

Step 1: Marinate the Chicken

Start by creating a vibrant marinade:

1. In a large bowl or zip-top bag, combine the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and red pepper flakes.
2. Add the chicken and coat well. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours for maximum flavor.

Step 2: Preheat and Prep

1. Preheat your oven to 400°F (200°C).
2. While the chicken is marinating, prepare your vegetables — slice the onions, halve the tomatoes, drain and quarter the artichokes, and pit the olives if needed.

Step 3: Sear the Chicken

1. Heat an oven-safe skillet (cast iron is ideal) over medium-high heat.
2. Remove chicken from marinade (shake off excess but don’t rinse).
3. Sear the chicken for 2–3 minutes on each side until golden brown. This step locks in flavor.

Step 4: Assemble the Dish

1. Lower the heat to medium.
2. Add sliced red onion and cook for 1–2 minutes.
3. Add the cherry tomatoes, artichokes, and olives to the pan.
4. Pour in the chicken broth and stir gently.
5. Nestle the seared chicken on top of the vegetables.

Step 5: Bake to Perfection

Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 6: Garnish and Serve

Once out of the oven:

1. Let the dish rest for 5 minutes.
2. Garnish with chopped fresh parsley or basil.
3. Serve hot with your favorite sides or enjoy it as a complete low-carb meal.

Suggested Pairings

Best Side Dishes

• Lemon Herb Couscous – Absorbs the juices and complements the citrusy theme.
• Garlic Roasted Potatoes – Adds a crispy, comforting contrast.
• Simple Arugula Salad – Peppery freshness enhances the dish without overpowering it.
• Steamed Jasmine Rice or Cauliflower Rice – Ideal for soaking up the broth.

Beverage Pairings

• Dry white wine such as Sauvignon Blanc or Pinot Grigio.
• Sparkling water with a lemon wedge for a refreshing non-alcoholic option.

Why You’ll Love This Recipe

• Bursting with Flavor: Each bite is a balance of tangy lemon, juicy chicken, and savory Mediterranean vegetables.
• Quick and Easy: Simple ingredients, minimal prep, and one pan make this dish weeknight-friendly.
• Healthy and Wholesome: Naturally gluten-free, low in carbs, and full of antioxidants.
• Customizable: Swap in green olives, add capers, or toss in spinach — the possibilities are endless.

Tips for the Best Mediterranean Lemon Chicken

Use Fresh Lemons

Fresh lemon juice and zest are key to achieving that bright, vibrant flavor. Bottled juice won’t do this dish justice.

Choose the Right Chicken Cut

Thighs are juicier and more forgiving in the oven, but breasts work if you prefer a leaner cut. Adjust cooking time accordingly.

Don’t Skip the Sear

A quick sear before baking adds flavor and texture to the chicken and helps lock in moisture.

Add Extra Veggies

For a veggie-packed meal, toss in sliced zucchini, spinach, or bell peppers before baking.

Storage and Reheating

Storing Leftovers

• Let the dish cool completely before storing.
• Refrigerate in an airtight container for up to 4 days.

Reheating

• Reheat in a skillet over medium heat until warmed through, or microwave in 30-second bursts.
• Add a splash of broth if it needs moisture.

Make It Ahead

This is an excellent make-ahead meal:

• Marinate the chicken the night before.
• Prep the vegetables and store them in the fridge.
• Assemble and bake when ready — it’s that easy!

Frequently Asked Questions (FAQs)

Can I use canned artichoke hearts?

Yes! Just make sure they’re drained and not the unseasoned kind. Marinated artichokes bring extra flavor.

Can I make this dish dairy-free and gluten-free?

Absolutely — it already is! No cheese, no cream, and no gluten-containing ingredients.

What other proteins can I use?

Try it with boneless pork chops, turkey cutlets, or even firm tofu for a vegetarian twist.

Can I make this in a slow cooker?

Yes. Sear the chicken first, then cook everything on low for 4–5 hours or high for 2–3 hours.

Final Thoughts

This Mediterranean Lemon Chicken with Artichokes & Olives brings sunshine to your plate. It’s proof that healthy meals don’t have to be boring — in fact, they can be downright delicious. Perfect for clean eating, easy entertaining, or a flavorful break from the usual dinner routine, this recipe will earn a permanent place in your weekly rotation.

So grab your skillet, zest that lemon, and treat yourself to a dish that’s as nourishing as it is satisfying.