Mediterranean Lemon Chicken with Artichokes & Olives

Introduction

Have you ever wondered how a dish can taste like a holiday by the sea—bright, herbaceous, and sun-kissed—while still being simple enough for a weeknight? That’s exactly what Mediterranean lemon chicken does: it challenges the idea that flavorful Mediterranean fare must be complex or time-intensive. In this recipe, tender chicken thighs mingle with artichokes, briny olives, garlic, and lemon slices to create a dish bursting with coastal charm. Let’s dive into how to make this Mediterranean lemon chicken your next easy, elegant favorite.

Ingredients List

Below is a clear, organized table of ingredients—with substitution ideas and sensory touches to bring the flavors alive:

With these ingredients in hand, you’re set for a dish that combines briny, tangy, herby, and citrusy notes—true Mediterranean harmony.

Timing

• Preparation time: ~ 10 minutes (slicing, draining, seasoning)

• Cooking time: ~ 30–35 minutes (searing, simmering, finishing)

• Total time: ~ 40–45 minutes

Compared with many slow-braised Mediterranean chicken recipes (which can take 60+ minutes), this version is about 20–35% faster—perfect for nights when you want flavor without a marathon in the kitchen.

Step-by-Step Instructions

Step 1: Prep & season

Pat chicken thighs dry and season both sides with salt, black pepper, and half the dried oregano. Allow them to rest a few minutes while you prep your aromatics and drain artichokes and olives.

Step 2: Brown 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 the chicken and set aside.
Tip: Don’t overcrowd the pan; give space to let the skin crisp.

Step 3: Sauté onion & garlic

In the same pan, add the sliced onion and sauté for 2–3 minutes until softened. Then stir in the minced garlic and cook another 30–45 seconds until fragrant.

Step 4: Deglaze and build sauce

Pour in the white wine (or extra broth), scraping up browned bits from the bottom of the pan. Add the chicken broth, remaining oregano, crushed red pepper flakes (if using), artichoke hearts, and olives. Stir to combine, then nestle the browned chicken back into the sauce. Scatter lemon slices on top.

Step 5: Simmer & finish

Bring to a gentle simmer, reduce heat to medium-low, cover, and cook ~ 20 minutes—or until chicken is cooked through (internal temperature 165 °F / 74 °C). Uncover in the last 5 minutes to allow the sauce to reduce a bit.
Tip: For extra bright flavor, squeeze an extra splash of lemon juice just before serving.

Step 6: Garnish & serve

Transfer to a platter or serve directly. Garnish with chopped fresh parsley. Spoon artichokes, olives, and sauce over the chicken to highlight those Mediterranean notes.

Nutritional Information

Here’s an estimated breakdown per serving (assuming 4 servings):

• Calories: ~ 380–420 kcal

• Protein: ~ 25–30 g

• Carbohydrates: ~ 8–10 g

• Fat: ~ 22–25 g (mostly from olive oil, chicken skin, and olives)

• Fiber: ~ 2–3 g

• Sodium: variable, depending on olives and broth — watch salt in self-salted ingredients

Because this dish leans on quality fats (olive oil, olives) and whole ingredients, it fits well into balanced, flavor-forward eating.

Healthier Alternatives for the Recipe

• Use skinless, boneless chicken thighs or breasts to reduce fat—just shorten cooking time.

• Swap half the chicken broth for low-sodium broth to cut sodium.

• Use more vegetables like zucchini, cherry tomatoes, or bell peppers to bulk up fiber and vitamins.

• Replace some or all white wine with extra broth or a bit of lemon juice for acidity if avoiding alcohol.

• For a lower-sodium twist, rinse the olives and artichokes or use low-sodium versions.

• Add fresh herbs like thyme, basil, or dill for extra flavor without added salt.

Serving Suggestions

• Serve over fluffy couscous, rice pilaf, or orzo to soak up the vibrant sauce.

• Pair with roasted Mediterranean vegetables—eggplant, bell pepper, zucchini—for a wholesome plate.

• Complement with a crisp Greek salad dressed in lemon and olive oil to echo the flavors.

• Offer toasted garlic bread or warm pita to mop up the sauce.

• Personal tip: I like to serve extra lemon wedges on the side so guests can brighten the dish further to their taste.

Common Mistakes to Avoid

• Not fully browning the chicken: If skipped, the dish lacks depth. Searing gives flavor and texture.

• Overcooking artichokes or olives: They soften easily—add them mid-sauce to protect texture.

• Too much salt early: Since olives and broth already carry sodium, add salt carefully toward the end.

• Covering the pan throughout: That traps moisture and prevents sauce reduction—uncover near the end.

• Lemon slices cooked too long: They can turn bitter if cooked excessively—place them atop and don’t overcook.

Storing Tips for the Recipe

• Refrigeration: Let cool, then store in an airtight container in the fridge for up to 3–4 days.

• Reheating: Warm gently on the stove over low-medium heat, adding a splash of broth or water to loosen sauce if needed. Microwaving may overcook chicken.

• Freezing: You can freeze the chicken and sauce separately (if possible) for up to 2 months. Thaw overnight and reheat gently.

• Make-ahead tip: You can do early prep—slice onions, drain artichokes and olives, and season chicken in advance—to speed assembly when cooking day comes.

Conclusion

This Mediterranean lemon chicken with artichokes & olives marries tangy citrus, briny olives, garlic richness, and savory herbs into a dish that feels elegant and uplifting yet remains accessible for a home cook. With roughly 40–45 minutes from start to finish, it’s well suited for both busy weeknights and casual dinner parties. I hope you’ll give this recipe a try, leave your feedback in the review section or comments, and subscribe for even more Mediterranean-inspired and wholesome recipes. Enjoy every citrusy, briny bite!

FAQs

Q: Can I use boneless chicken breasts instead of thighs?
Absolutely. Choose thinner cuts or pound them to an even thickness. Reduce cooking time to avoid drying—check internal temp of 165 °F / 74 °C.

Q: What if I don’t keep white wine in the house?
Simply replace the white wine with additional chicken broth plus a splash of lemon juice. The acidity helps deglaze and lift flavors.

Q: Can this recipe be made in an oven or slow cooker?
Yes. In the oven: after browning, transfer to a baking dish, pour in the sauce, and roast at 350 °F (175 °C) for ~25–30 minutes until cooked. In a slow cooker: layer ingredients, cook on low for 4–5 hours, but finish under broil briefly to crisp the chicken skin.

Q: How do I reduce sodium, especially from olives and canned components?
Rinse olives and artichokes in cold water to wash off excess brine. Use low-sodium broth, and postpone adding salt until final tasting.

Q: Can I add other vegetables to make it one-pan?
Yes—add quicker-cooking vegetables like zucchini slices, cherry tomatoes, or bell peppers in the last 10–15 minutes so they stay vibrant and not overcooked.

If you prepare this, I’d love to hear how it turned out—please leave a comment, star rating or your own twist. Enjoy the flavor journey to the Mediterranean!

Mediterranean Lemon Chicken with Artichokes & Olives

Have you ever wondered how a dish can taste like a holiday by the sea—bright, herbaceous, and sun-kissed—while still being simple enough for a weeknight? That’s exactly what Mediterranean lemon chicken does: tender chicken thighs mingle with artichokes, briny olives, garlic, and lemon slices to create a dish bursting with coastal charm. Let’s dive into how to make this easy, elegant favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 servings

Calories 400 kcal

Equipment

• Skillet or Dutch Oven
• Tongs
• Knife and cutting board

Ingredients

  

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
• to taste salt & black pepper Season carefully—olives are already salty
• fresh parsley, chopped (for garnish) Adds color, freshness, and herbal flourish

Instructions

 

• 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.
• 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 (5–7 minutes). Flip and brown the other side for 3–4 minutes. Remove and set aside.
• 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.
• Pour in white wine (or broth) and scrape up browned bits. Add chicken broth, remaining oregano, crushed red pepper flakes, artichokes, and olives. Stir, then nestle chicken back in and top with lemon slices.
• Bring to a gentle simmer, reduce heat to medium-low, cover, and cook ~20 minutes, or until chicken is fully cooked (165°F / 74°C). Uncover last 5 minutes to reduce sauce slightly.
• Garnish with fresh parsley and serve warm with the artichokes, olives, and sauce spooned over the chicken.

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 sauce.

Keyword artichokes and olives, lemon chicken, Mediterranean chicken