Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mediterranean Lemon Garlic Chicken with Artichoke Hearts and Olives

One-pan Mediterranean lemon chicken featuring tender chicken breasts with briny olives, sun-dried tomatoes, artichoke hearts, and fresh lemon flavors, baked to perfection.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 3 Tbsp avocado 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
  • 2 tsp fresh lemon zest
  • 1 Tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F. Sprinkle both sides of each chicken breast with sea salt, dried oregano, and dried dill.
  2. Heat the oil in an oven-safe large skillet over medium-high heat. Carefully place the chicken breast fillets on the hot pan and brown for 3 minutes per side, adding the minced garlic during the last minute.
  3. Remove skillet from heat and add the olives, sun-dried tomatoes, artichoke hearts, lemon zest, and lemon juice to the skillet.
  4. Place in the preheated oven and bake for 15 minutes, or until chicken reaches an internal temperature of 165°F.

Notes

Use an instant-read thermometer for best results on doneness. Thin chicken breasts cook faster; adjust time if thicker. Pairs well with rice, couscous, or roasted vegetables.

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Method: Main Dish
  • Cuisine: Mediterranean

Nutrition

  • Calories: 420
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 28g
  • Saturated Fat: 5g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 105mg