Description
Bright, flavorful Mediterranean Lemon Chicken with artichokes, Kalamata olives, and fresh herbs. This one-pan wonder delivers tender, juicy chicken infused with tangy lemon and savory Mediterranean flavors. Perfect for easy weeknight dinners or elegant entertaining!
Ingredients
4 boneless, skinless chicken breasts (about 1.5–2 lbs)
½ cup fresh lemon juice (about 3 lemons)
⅓ cup extra virgin olive oil
4 cloves garlic, minced
2 tablespoons fresh oregano (or 1 tablespoon dried)
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
1 can (14 oz) artichoke hearts, drained and halved
1 cup Kalamata olives, pitted
1 cup cherry tomatoes, halved
½ cup chicken broth
2 tablespoons olive oil for cooking
Fresh parsley for garnish
Lemon wedges for serving
Instructions
1. Pat chicken breasts dry with paper towels. If uneven thickness, pound to ¾-inch uniform thickness with a meat mallet.
2. In a bowl, whisk together lemon juice, ⅓ cup olive oil, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes. Reserve ¼ cup of marinade for later.
3. Place chicken in remaining marinade, turning to coat. Marinate for 20-30 minutes at room temperature, or up to 4 hours refrigerated.
4. Preheat oven to 400°F (200°C). Remove chicken from marinade and pat dry.
5. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear chicken until golden brown, 3-4 minutes per side. Remove chicken from skillet.
6. Add artichoke hearts, olives, and cherry tomatoes to the skillet. Sauté for 2 minutes, scraping up browned bits.
7. Return chicken to skillet, nestling among vegetables. Pour chicken broth and reserved marinade over everything.
8. Transfer skillet to oven and bake for 15-20 minutes, until chicken reaches internal temperature of 165°F (74°C).
9. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Notes
For extra juicy chicken, use boneless, skinless chicken thighs instead of breasts.
Don’t skip the resting period – it allows juices to redistribute for maximum moisture.
Baste chicken with pan juices every 5 minutes during baking for even more flavor.
Store leftovers in an airtight container with the pan sauce for up to 4 days.
This recipe is naturally gluten-free, keto-friendly, and paleo-compliant.
For meal prep, marinate chicken the night before and cook when ready.
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 385
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Mediterranean Lemon Chicken, lemon chicken recipe, artichoke chicken, one pan chicken, healthy chicken dinner