Mediterranean Lemon Chicken with Artichokes Recipe
Juicy baked chicken with fresh lemon, garlic, artichokes, and Kalamata olives.
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 lemon thinly sliced
- Juice of 1 lemon
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 1 cup marinated artichoke hearts drained and halved
- ½ cup Kalamata olives pitted and halved
- ½ cup cherry tomatoes halved (optional)
- ½ cup chicken broth
- 2 tablespoons capers optional
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry and season both sides with salt, pepper, oregano, and thyme.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3–4 minutes per side until golden brown.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and fresh lemon juice.
- Arrange lemon slices over the chicken.
- Scatter the artichokes, olives, cherry tomatoes, and capers around the skillet.
- Transfer to the oven and bake for 15–20 minutes, or until the Mediterranean Lemon Chicken with Artichokes Recipe reaches an internal temperature of 165°F (74°C).
- Garnish with chopped parsley and serve immediately with rice, couscous, quinoa, roasted potatoes, or crusty bread.
Notes
- Cherry tomatoes and capers are optional but add extra flavor.
- Serve with roasted vegetables for a complete meal.
- A squeeze of fresh lemon before serving brightens every bite.
- Leftovers taste even better the next day.