Mediterranean Lemon Garlic Chicken Recipe

Introduction

This One-Pan Mediterranean Lemon Garlic Chicken is a vibrant, easy weeknight dinner bursting with sunny flavors. Juicy chicken, briny olives, and tender artichokes roast together with a bright lemon-garlic sauce for a fuss-free meal that feels special. For another simple dish with Mediterranean flair, try this Chicken Shawarma With Creamy Garlic Sauce Recipe.

Ingredients

This vibrant dish comes together with bright lemon, briny olives, and tender artichokes, creating a sunny and aromatic Mediterranean meal.

• 3 Tbsp avocado oil (or extra virgin olive oil)
• 1.5 lbs chicken breasts, thin cut or pounded thin
• Sea salt, dried dill, dried oregano, black pepper
• 3 cloves garlic, minced
• ⅓ cup kalamata olives
• ½ cup sun-dried tomatoes
• 1 cup artichoke hearts (jarred or canned, drained)
• 2 tsp fresh lemon zest
• 1 Tbsp fresh lemon juice

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Mediterranean Lemon Chicken with Artichokes & Olives comes together in about 20% less time than many similar braised chicken recipes, thanks to its streamlined one-pan method.

Step-by-Step Instructions

Step 1 — Prep the Chicken & Marinade

Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels. In a bowl, whisk together ¼ cup olive oil, the zest and juice of 2 large lemons, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Place the chicken in a large resealable bag or shallow dish, pour the marinade over it, and coat thoroughly. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.

Step 2 — Brown the Chicken

Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and reserve the marinade. Place the chicken skin-side down in the hot pan. Sear without moving for 6–8 minutes until the skin is deeply golden and crispy. Flip and sear the other side for 3–4 minutes, then transfer to a plate.

Step 3 — Sauté Aromatics & Artichokes

Reduce the heat to medium. To the same skillet, add 1 sliced onion and cook for 4–5 minutes until softened. Add the reserved marinade and 1 (14-ounce) can of drained quartered artichoke hearts. Cook for 2 minutes, scraping up any browned bits from the pan bottom.

Step 4 — Deglaze & Build the Sauce

Pour in ½ cup of low-sodium chicken broth and ¼ cup of dry white wine (or more broth) to deglaze the pan. Let it simmer for 2 minutes. Stir in ½ cup of pitted Kalamata olives and 2 tablespoons of chopped fresh parsley. Taste and adjust seasoning with salt and pepper.

Step 5 — Return Chicken to the Pan

Nestle the seared chicken pieces back into the skillet, skin-side up, along with any accumulated juices. Spoon some of the sauce and vegetables over the top. The chicken skin should remain above the liquid to stay crisp during baking.

Step 6 — Bake to Perfection

Transfer the skillet to a preheated 375°F (190°C) oven. Bake uncovered for 25–35 minutes, or until the chicken is cooked through and registers 165°F (74°C) at the thickest part when tested with an instant-read thermometer.

Step 7 — Rest & Garnish

Carefully remove the skillet from the oven. Let the Mediterranean Lemon Chicken with Artichokes & Olives rest for 5–10 minutes. This allows the juices to redistribute. Garnish with additional fresh parsley and lemon slices before serving.

Nutritional Information

Calories	~420 kcal
Protein	~38 g
Carbohydrates	~12 g
Fat	~22 g
Fiber	~4 g
Sodium	~850 mg

Note: Estimates are per serving for this Mediterranean Lemon Chicken with Artichokes & Olives and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This Mediterranean Lemon Chicken with Artichokes & Olives is wonderfully adaptable. Here are simple swaps to tailor it to your dietary needs without losing its bright, savory character.

• Protein Swap (Chicken to Fish) — Use firm white fish like cod or halibut. It cooks faster, so add it in the last 8-10 minutes for a light, flaky alternative with the same lemony sauce.
• Lower-Carb Option — Omit the potatoes and add extra artichokes and a handful of cherry tomatoes. The dish becomes a vibrant, skillet-based meal perfect for low-carb diets.
• Dairy-Free Adjustment — The recipe is naturally dairy-free if you use olive oil. For a richer sauce, finish with a splash of dairy-free yogurt or coconut cream instead of butter.
• Gluten-Free Assurance — This one-pot Mediterranean Lemon Chicken is inherently gluten-free. Always check labels on chicken broth, olives, and artichoke hearts to ensure no hidden gluten.
• Low-Sodium Version — Use no-salt-added chicken broth, rinse the olives and artichokes thoroughly, and rely on fresh herbs, garlic, and lemon for flavor instead of added salt.
• Vegetarian/Pescatarian Twist — Replace the chicken with chickpeas or cannellini beans for a hearty vegetarian take, or use the fish option above.
• Leaner Protein — Opt for skinless, boneless chicken breasts instead of thighs. Cook them for a slightly shorter time to keep them moist and tender.
• Oil Change — For a different flavor profile, use avocado oil instead of olive oil. It has a high smoke point and a neutral taste that lets the lemon and herbs shine.

Serving Suggestions

• Serve this vibrant Mediterranean Lemon Chicken with Artichokes & Olives over a bed of fluffy couscous or orzo to soak up the delicious lemony sauce.
• For a low-carb option, pair it with roasted cauliflower or a simple arugula salad dressed with lemon vinaigrette.
• This dish is perfect for a casual weeknight dinner but elegant enough for a weekend gathering with friends.
• Brighten up the plate by garnishing with fresh chopped parsley or dill and extra lemon wedges for squeezing.
• Complete the Mediterranean feast by starting with hummus and pita bread and finishing with baklava for dessert.
• For a heartier meal, add crusty bread like focaccia or a baguette on the side to mop up every last bit of the flavorful sauce.

The bright, tangy flavors of this Mediterranean Lemon Chicken make it a versatile centerpiece that pairs beautifully with a variety of sides, from simple grains to fresh salads.

Common Mistakes to Avoid

• Mistake: Using boneless, skinless chicken breasts. Fix: Opt for bone-in, skin-on thighs or breasts; the bones add flavor and the skin protects the meat from drying out during the long braise.
• Mistake: Adding lemon juice too early in cooking. Fix: Stir in fresh lemon juice and zest at the very end to preserve its bright, aromatic quality instead of letting it turn bitter.
• Mistake: Not browning the chicken properly. Fix: Pat the chicken completely dry and sear it in a hot pan until deeply golden; this creates a fond that forms the flavor base of the sauce.
• Mistake: Using canned or marinated artichokes. Fix: Choose frozen or jarred artichoke hearts packed in water; they hold their shape and don’t introduce competing vinegary flavors.
• Mistake: Overcrowding the pan when searing. Fix: Cook the chicken in batches to ensure each piece gets proper contact with the pan for an even, crispy sear.
• Mistake: Adding olives too soon. Fix: Fold in the olives during the last 10-15 minutes of cooking so they warm through and soften slightly without becoming mushy or overly salty.
• Mistake: Skipping the deglazing step. Fix: After searing, pour in a splash of white wine or chicken broth to scrape up the flavorful browned bits from the pan bottom.
• Mistake: Underseasoning the braising liquid. Fix: Taste and adjust the sauce with salt, pepper, and herbs like oregano before adding the chicken back in; it should be well-seasoned on its own.
• Mistake: Rushing the braise on high heat. Fix: Maintain a gentle simmer once the chicken is added; low and slow cooking ensures tender, fall-off-the-bone meat.
• Mistake: Serving immediately without resting. Fix: Let the finished Mediterranean Lemon Chicken rest for 5-10 minutes so the juices redistribute, making every bite succulent.

Storing Tips

• Fridge: Store leftovers in an airtight container for up to 3-4 days. Ensure the chicken has cooled to room temperature before refrigerating.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. For best quality, consume within 1-2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a covered skillet over medium-low heat, adding a splash of water or broth to keep it moist. Alternatively, microwave in 30-second intervals until the internal temperature reaches 165°F (74°C).

For optimal food safety, always refrigerate your Mediterranean Lemon Chicken with Artichokes & Olives within two hours of cooking. When reheating, ensure it is steaming hot all the way through.

Conclusion

This Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant, one-pan wonder that brings the flavors of the coast to your table. We hope you love this easy, healthy dinner as much as we do. Give it a try and let us know how it turned out in the comments below! For another delicious Mediterranean-inspired meal, check out our Greek Chicken Bowl With Tzatziki Chickpeas And Feta Recipe.

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FAQs

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use boneless, skinless chicken breasts. However, thighs are recommended for this Mediterranean Lemon Chicken with Artichokes & Olives as they stay juicier during the longer braising time. If using breasts, reduce the cooking time slightly to prevent them from drying out.

What can I substitute for the artichokes?

If you don’t have artichoke hearts, you can substitute with canned or jarred hearts of palm, which have a similar texture. Alternatively, add extra vegetables like bell peppers or zucchini to your Mediterranean Lemon Chicken with Artichokes & Olives for a different flavor profile.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave, adding a splash of water or broth to keep the chicken moist and the sauce from separating.