Mediterranean Lemon Chicken with Artichokes & Olives
Introduction
Mediterranean Lemon Chicken with Artichokes & Olives is a bright, savory dish that blends zesty citrus with briny, earthy flavors. This one-pan recipe delivers tender, juicy chicken paired with the vibrant tastes of the Mediterranean coast—perfect for weeknights or entertaining guests.
Origin and Cultural Significance
The Mediterranean region, known for its heart-healthy cuisine, emphasizes fresh herbs, olive oil, lean proteins, and vegetables. This dish draws influence from Greek and Southern Italian traditions, where lemon, olives, and artichokes are culinary cornerstones. It reflects the region’s emphasis on simple, wholesome meals bursting with flavor and nutrition.
Ingredients Quantity (Serves 4)
- Boneless, skinless chicken thighs or breasts: 1.5 lbs (about 4 pieces)
- Canned artichoke hearts (drained & halved): 1 can (14 oz)
- Kalamata olives (pitted): 1/2 cup
- Garlic: 3 cloves, minced
- Lemon: 1 (zested and juiced)
- Olive oil: 2 tablespoons
- Chicken broth (low sodium): 1/2 cup
- Dried oregano: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Fresh parsley (chopped): 2 tablespoons, for garnish
Optional Additions
- Cherry tomatoes (adds sweetness and color)
- Capers (extra briny punch)
- Feta cheese crumbles (added creaminess)
- Red pepper flakes (for heat)
- Spinach (stir in just before serving)
Tips for Success
- Sear chicken first to lock in juices and build flavor.
- Use fresh lemon juice and zest for maximum brightness.
- Don’t overcook artichokes—add them later to preserve texture.
- Let the sauce reduce slightly to intensify the flavor.
- Deglaze the pan with broth or white wine for depth.
Instructions
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