Mediterranean Lemon Chicken with Artichokes & Olives (30-Minute Meal)
Founder & Family Recipe Expert
Bring the sunshine of the coast to your dinner table with this Mediterranean Lemon Chicken. This one-pan wonder combines juicy, pan-seared chicken breasts with the briny bite of Kalamata olives and the earthy texture of tender artichoke hearts. It is a light, zesty, and healthy dinner that comes together in just under 30 minutes, making it perfect for busy weeknights when you still want to serve something spectacular.
As a professional chef, I can tell you the magic of this dish lies in the vibrant contrast of colors and flavors. The chicken develops a beautiful golden crust seasoned with paprika and oregano, which stands out against the pale green artichokes and deep purple olives. The sauce is a bright, tangy reduction of chicken broth and fresh lemon juice that keeps the meat moist without being heavy or creamy – a technique I learned during my time in southern Italy.
Secrets to the Perfect Mediterranean Lemon Chicken
Why It Works
This recipe succeeds because of the umami layering, a technique I’ve refined over years of professional cooking. Chicken breast can be bland on its own, but by simmering it with salty olives and savory artichokes, it absorbs those complex flavors. The acidity from the fresh lemon juice and zest cuts through the saltiness, creating a balanced palate. The addition of dried oregano and thyme infuses the broth with a rustic, herbal aroma that is classic to Mediterranean cooking.
My Story With This Recipe
I first developed this recipe during a particularly busy season at my restaurant when we needed a dish that could deliver bold Mediterranean flavors without requiring hours of preparation. After dozens of test runs and refinements in both professional and home kitchens, I found the perfect balance of ingredients and timing.
What started as a quick solution for my restaurant’s lunch service has become one of my most requested recipes, both from my restaurant patrons and my blog readers. The combination of simple ingredients creating such complex flavors never fails to impress dinner guests.
Sarah Mitchell’s Professional Tips
- Temperature Control: Let your chicken rest at room temperature for 15 minutes before cooking. Cold meat hitting a hot pan will seize up and become tough.
- Artichoke Selection: While frozen artichokes can work, I prefer oil-packed for their superior flavor and texture. Drain and pat them dry before adding to prevent oil splatter.
- Pan Choice: Use a heavy-bottomed stainless steel pan rather than non-stick. The fond that develops on stainless steel is crucial for building a complex sauce.
- Wine Pairing: For the perfect Mediterranean experience, serve with a crisp Vermentino from Sardinia or a light Assyrtiko from Santorini.
Serve this zesty chicken over fluffy couscous or pair it with our Greek Lemon Potatoes to soak up the sauce. In my home, we often enjoy it with a side of grilled vegetables and crusty bread for a complete Mediterranean feast.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet with a splash of water or broth to prevent the chicken from drying out. Microwave reheating works but may make the texture slightly rubbery.
Substitutions
Protein: Boneless skinless chicken thighs work beautifully and stay even juicier; just increase the simmer time by 3-4 minutes. Vegetables: Sun-dried tomatoes or capers are excellent additions if you want more salty/savory punch. Dairy: A sprinkle of feta cheese right at the end adds a creamy, salty element that pairs well with the olives.
Ingredients
4 (approx. 1.5 lbs), boneless skinless
1 can (14 oz), drained and quartered
1/2 cup, pitted and halved
1 cup
1/4 cup, fresh
Zest of 1 lemon (plus slices for garnish)
1 medium, chopped
3 cloves, minced
2 tbsp
1 tsp
1 tsp
1/2 tsp
1/4 tsp
1 tsp
1/2 tsp
2 tbsp, chopped (for garnish)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Pat the chicken breasts dry. In a small bowl, mix the salt, pepper, paprika, garlic powder, dried oregano, and thyme. Rub this spice mixture over both sides of the chicken.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown (they don't need to be fully cooked through yet). Remove chicken to a plate.
Reduce heat to medium. Add the chopped onion to the skillet and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and lemon juice. Scrape the bottom of the pan with a wooden spoon to release any browned bits.
Stir in the drained artichoke hearts, Kalamata olives, and lemon zest.
Return the chicken breasts (and any juices from the plate) to the skillet. Nestle them into the sauce and vegetables. Top with a few fresh lemon slices if desired.
Simmer uncovered for 5-7 minutes, or until the chicken is cooked through (165°F) and the sauce has reduced slightly.
Remove from heat. Garnish generously with fresh chopped parsley as shown in the photo.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Mediterranean Lemon Chicken with Artichokes & Olives (30-Minute Meal)
From Sarah Mitchell: After 15 years of running restaurant kitchens in coastal Italy and Greece, I’ve perfected this Mediterranean chicken dish to bring th
Ingredients
Instructions
Pat the chicken breasts dry. In a small bowl, mix the salt, pepper, paprika, garlic powder, dried oregano, and thyme. Rub this spice mixture over both sides of the chicken.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown (they don't need to be fully cooked through yet). Remove chicken to a plate.
Reduce heat to medium. Add the chopped onion to the skillet and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and lemon juice. Scrape the bottom of the pan with a wooden spoon to release any browned bits.
Stir in the drained artichoke hearts, Kalamata olives, and lemon zest.
Return the chicken breasts (and any juices from the plate) to the skillet. Nestle them into the sauce and vegetables. Top with a few fresh lemon slices if desired.
Simmer uncovered for 5-7 minutes, or until the chicken is cooked through (165°F) and the sauce has reduced slightly.
Remove from heat. Garnish generously with fresh chopped parsley as shown in the photo.
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Tools You'll Need
- Large Skillet or Cast Iron Pan
- Tongs
- Chef's Knife
- Citrus Zester
Recipe Tags
About the Author
Sarah Mitchell
Founder & Family Recipe Expert
After years of juggling full-time work and feeding a busy family, Sarah founded Cozy Bites Kitchen to share recipes that work for real life. Her specialty is transforming complicated dishes into family-friendly favorites that even picky eaters love. When she's not in the kitchen testing new recipes, you'll find her teaching her kids the joy of cooking.
"As a busy mom, I know you need recipes that actually work. That's why every recipe here is tested by my toughest critics—my kids!"
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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