Mediterranean Lemon Chicken Artichokes Olives

The first time I made this chicken, my kitchen smelled like a small Greek taverna. Lemon zest hung in the air while the oven did all the work, and I remember thinking how something this beautiful came together in under an hour.

I served this to my sister last spring when she needed a dinner that felt special but didnt leave me exhausted. She asked for seconds before even taking her first bite.

Ingredients

• 4 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook at the same rate
• 1 medium red onion thinly sliced: Red onion becomes sweet and mellow when roasted, unlike sharper white onion
• 3 garlic cloves minced: Let the garlic cook just briefly in the pan so it sweetens rather than burns
• 1 cup marinated artichoke hearts drained and quartered: The oil from marinated artichokes adds extra flavor, so dont pat them completely dry
• 1 cup cherry tomatoes halved: They burst in the oven and create little pockets of sweet juice
• 1 large lemon zested and juiced: Zest before you cut, always, otherwise you lose all the fragrant oils
• 1/3 cup pitted green olives halved: Castelvetrano olives are my favorite here, theyre buttery and mild
• 1/3 cup pitted Kalamata olives halved: These bring the briny punch that balances the bright lemon
• 2 tbsp extra-virgin olive oil: Use the good stuff here since the flavor shines through
• 1/2 cup dry white wine or chicken broth: Something dry and crisp like Pinot Grigio works beautifully
• 1 tsp dried oregano: Rub the herbs between your fingers before sprinkling to wake them up
• 1/2 tsp dried thyme: Thyme pairs so well with chicken, its become a go-to herb for me
• 1/2 tsp smoked paprika: This adds a subtle depth that regular paprika just doesnt provide
• Salt and freshly ground black pepper: Season generously, under-seasoned chicken is such a disappointment
• 2 tbsp fresh parsley chopped: Add this right at the end for a fresh pop of green against the golden chicken

Instructions

Get your oven ready:

Preheat to 400F with the rack in the middle position

Season the chicken:

Pat the chicken dry with paper towels, then rub both sides with salt, pepper, oregano, thyme, and smoked paprika

Sear until golden:

Heat olive oil in a large ovenproof skillet over medium-high and cook chicken 2 to 3 minutes per side until nicely browned

Build the flavor base:

Add the sliced onion to the same skillet and cook 2 minutes, then toss in garlic for another minute until fragrant

Add the Mediterranean mix:

Stir in artichokes, tomatoes, both types of olives, and lemon zest until everything is mingling together

Nestle and deglaze:

Return chicken to the pan, tuck it into the vegetables, and pour in white wine and lemon juice

Finish in the oven:

Bake uncovered for 20 to 25 minutes until chicken reaches 165F and vegetables are tender

Garnish and serve:

Scatter fresh parsley over everything and bring the whole skillet to the table

Save

This recipe became my weeknight savior after I discovered how well the flavors develop when left alone in the oven. Now its the dish I make when I want people to feel taken care of.

Choosing Your Olives

Ive learned that mixing olive varieties creates more interest than sticking to one kind. The buttery mildness of green olives balances the sharp brine of Kalamatas, and together they keep every bite interesting.

The White Wine Question

Some nights I use a crisp Pinot Grigio, others I reach for broth instead. Both work, but wine adds a subtle brightness that makes the lemon sing even more.

Making It Your Own

Chicken thighs stay juicier if you dont mind the extra cooking time. I sometimes add capers for extra brine, or a handful of spinach in the last five minutes.

• Red potatoes can be added for a heartier one-pan meal
• Feta crumbled on top right before serving makes it feel even more indulgent
• Leftovers reheat beautifully and the flavors deepen overnight

Save

Theres something so satisfying about a meal that looks impressive but barely requires any active cooking time. This is the kind of recipe that makes weeknight dinners feel like a small celebration.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully in this dish. They tend to be more juicy and flavorful than breasts, and may require slightly less cooking time since they're more forgiving.

→ What's the best wine to use?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best. If you prefer alcohol-free, substitute with low-sodium chicken broth for similar results.

→ How can I make this dairy-free?

Ensure your artichoke hearts aren't marinated in cheese-based dressings. Most canned artichokes are naturally dairy-free, but always check the label if you're unsure.

→ What sides pair well with this dish?

Crusty bread, rice, or quinoa are excellent for soaking up the flavorful juices. A simple green salad with lemon vinaigrette also complements the Mediterranean flavors nicely.

→ Can I prepare this ahead of time?

You can prep the vegetables and season the chicken ahead of time, but for best results, cook everything fresh. The dish comes together quickly, making it perfect for weeknight dinners.