Mediterranean Lemon Chicken with Artichokes & Olives

Mediterranean Lemon Chicken with Artichokes & Olives
🛒 Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Zest and juice of 1 lemon
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Sauce:
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup pitted Kalamata olives, sliced
1 cup canned or jarred artichoke hearts, drained & halved
1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley, chopped (for garnish)
👩‍🍳 Instructions
1️⃣ Marinate the Chicken
In a bowl, mix olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper.
Coat chicken well.
Let marinate 20–30 minutes (or up to 2 hours in the fridge).
2️⃣ Sear the Chicken
Heat a large skillet over medium-high heat.
Add chicken and cook 5–6 minutes per side until golden.
Remove from pan and set aside.
3️⃣ Make the Mediterranean Sauce
In the same pan, add minced garlic and sauté 30 seconds.
Pour in chicken broth and scrape up any browned bits.
Add olives, artichokes, and red pepper flakes.
Simmer 3–4 minutes.
4️⃣ Finish Cooking
Return chicken to the pan.
Spoon sauce over the top.
Cover and simmer 8–10 minutes until chicken is fully cooked (internal temp 75°C / 165°F).
5️⃣ Garnish & Serve
Sprinkle with fresh parsley.
Add an extra squeeze of lemon if desired.
🍽 Serving Ideas
✔ Serve over rice or couscous
✔ With roasted potatoes
✔ With pasta
✔ Or low-carb with zucchini noodles
💡 Extra Creamy Version
Add 2–3 tablespoons heavy cream or a spoon of Greek yogurt to the sauce at the end.
❄ Storage
Refrigerate up to 4 days
Freeze up to 2 months