Mediterranean Lemon Chicken with Artichokes & Olives

• total time: 22 minutes

Ingredients

4 boneless, skinless chicken breasts (or thighs) 🍗

1 tbsp olive oil 🫒

1 lemon, sliced thinly 🍋

Juice of 1 lemon 🍋

3 cloves garlic, minced 🧄

1 tsp dried oregano 🌿

1/2 tsp dried thyme 🌿

Salt and pepper to taste 🧂

1 cup marinated artichoke hearts, drained and halved 🍽️

1/2 cup kalamata olives, pitted and halved 🫒

1/2 cup cherry tomatoes, halved 🍅 (optional)

1/2 cup chicken broth 🥣

2 tbsp capers (optional) 🌿

Directions

Preheat Oven:

Preheat oven to 400°F (200°C). 🔥

Prepare the Chicken:

Season chicken breasts with salt, pepper, oregano, and thyme. 🌿🧂

Heat olive oil in an oven-safe skillet over medium-high heat. 🫒

Sear the chicken until golden brown, about 3–4 minutes per side. 🔥🍗

Add Vegetables and Broth:

Add garlic to the skillet and sauté for 1 minute. 🧄

Pour in chicken broth and lemon juice, then arrange lemon slices on top of the chicken. 🍋🥣

Add artichokes, olives, cherry tomatoes, and capers around the chicken. 🍽️🫒🍅

Bake:

Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F or 74°C). 🔥🍗

Serve:

Garnish with fresh parsley and serve with rice, couscous, or roasted potatoes. 🌿🍚🥔

Tips:

Use chicken thighs for extra juiciness! 🍗

Add red pepper flakes for a little heat. 🌶️

Serve with a drizzle of balsamic glaze for extra flavor. 🍷

Perfect for a quick and elegant dinner! ✨