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.
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.