Mediterranean Lemon Chicken with Artichokes & Olives

A comforting, bright, and flavor-packed one-skillet dish that brings the essence of Mediterranean cooking right to your table.

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Introduction (Approx. 150 words)

Mediterranean cuisine is known for its use of fresh ingredients, olive oil, herbs, and bold yet balanced flavors. This recipe for Mediterranean Lemon Chicken with Artichokes and Olives is a true representation of that vibrant culinary tradition. With golden-seared chicken thighs, tangy artichokes, briny green and kalamata olives, fragrant garlic, fresh herbs, and a luscious lemon sauce, it’s a dish that not only satisfies but also feels nourishing and bright.

It’s perfect for a weeknight dinner yet elegant enough for entertaining. One skillet is all you need, and the flavors get better with time—making it excellent for meal prep. Whether served with couscous, orzo, rice, or crusty bread, this dish never fails to impress. It’s gluten-free, low in carbs, and easily adaptable for dairy-free diets.

Let’s dive into the heart of the Mediterranean, one spoonful at a time.

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Ingredients (Approx. 250 words)

This recipe makes about 4–6 servings.

For the chicken:

• 6 bone-in, skin-on chicken thighs (you can substitute boneless if preferred)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon smoked paprika

• 1 tablespoon olive oil

For the sauce:

• 1 tablespoon olive oil (for sautéing)

• 4 cloves garlic, thinly sliced or minced

• 1 small red onion, finely chopped

• 1 lemon, thinly sliced into rounds (remove seeds)

• 1 teaspoon dried oregano

• 1 teaspoon thyme (or 1 tablespoon fresh thyme leaves)

• ½ cup white wine (or chicken broth)

• ½ cup chicken broth (low-sodium)

• Juice of 1 lemon (about 2 tablespoons)

• 1 (14 oz) can quartered artichoke hearts, drained and patted dry

• ½ cup pitted green olives (like Castelvetrano)

• ½ cup kalamata olives, pitted

• ¼ cup chopped fresh parsley or basil (for garnish)

• Optional: 1 tablespoon capers for added briny punch

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Preparation Steps (Approx. 800 words)

Step 1: Prep the chicken

Start by seasoning the chicken thighs. Pat the chicken dry using paper towels (this helps the skin crisp). Rub the thighs all over with salt, pepper, and paprika. You want an even coating for flavor and color.

Step 2: Sear the chicken

Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, place the chicken skin-side down. Let it sear undisturbed for 5–7 minutes, until the skin is golden brown and crispy. Flip and sear the other side for another 3–4 minutes.

Remove the chicken and set it aside. It won’t be cooked through yet—that’s fine. It will finish in the sauce later.

Step 3: Sauté aromatics

In the same skillet (don’t clean it—those browned bits are flavor!), reduce heat to medium. Add 1 more tablespoon of olive oil and toss in the garlic and red onion. Sauté for about 2–3 minutes until soft and fragrant.

Next, stir in the lemon slices, oregano, and thyme. Let the lemon slices soften and lightly caramelize, about 2 minutes per side. This brings out their natural sweetness and mellows the bitterness of the rind.

Step 4: Deglaze and build the sauce

Pour in the white wine, scraping up the browned bits from the bottom with a wooden spoon. Let the wine simmer for 2–3 minutes, reducing slightly.

Then, add in the chicken broth, fresh lemon juice, drained artichokes, green olives, and kalamata olives. Stir everything together to combine.

Taste the sauce at this point. If you like a more intense briny flavor, stir in a tablespoon of capers.

Step 5: Return chicken to pan and simmer

Nestle the browned chicken thighs back into the skillet, skin-side up. Spoon a bit of the sauce over the top but don’t cover the skin fully—you want it to stay crisp.

Cover the skillet partially with a lid or foil. Reduce heat to low and simmer for 20–25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).

Alternatively, you can place the skillet uncovered into a preheated 375°F (190°C) oven for 20 minutes to finish cooking and crisp the skin more. Just make sure your skillet is oven-safe.

Step 6: Garnish and serve

Once done, remove from heat. Sprinkle chopped fresh parsley or basil on top. For extra color and zing, you can add another squeeze of lemon juice or some zest.

Let the dish rest for 5 minutes before serving to allow flavors to settle.

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Serving Suggestions (Approx. 300 words)

This dish shines on its own, but pairing it with the right side will take it to another level. Here are a few ideas:

Grain Options:

• Lemon couscous – toss with olive oil and fresh herbs.

• Basmati rice or jasmine rice – to soak up the sauce.

• Quinoa – a protein-rich, gluten-free choice.

• Orzo pasta – traditional and satisfying.

Vegetable Sides:

• Grilled zucchini or eggplant

• Steamed green beans with garlic and lemon

• Greek salad with cucumbers, tomatoes, red onions, and feta.

Bread:

• Warm pita or crusty ciabatta to mop up the sauce.

• Garlic naan or focaccia as a Mediterranean twist.

Wine Pairing:

Pair with a dry white wine like Sauvignon Blanc or Pinot Grigio. If you prefer reds, go with a light-bodied option like Pinot Noir.

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Tips & Tricks (Approx. 250 words)

• Crispy skin tip: Always start with dry chicken and hot oil to get a golden, crispy sear.

• Don’t overcrowd the pan when searing the chicken; do it in batches if needed.

• Use fresh herbs if available — especially thyme, parsley, and basil — for brightness.

• Don’t skip the lemon slices; they mellow as they cook and add depth to the sauce.

• Make it creamy: Stir in a tablespoon of crème fraîche or Greek yogurt at the end for a creamy finish.

• Spice it up: Add red pepper flakes or a dash of harissa for heat.

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Variations (Approx. 200 words)

1. Chicken breasts: You can use boneless, skinless chicken breasts if preferred. Sear for 3 minutes per side and reduce cooking time to 15 minutes in sauce.

2. Vegetarian version: Swap the chicken for canned chickpeas or roasted cauliflower and skip the searing step. Still delicious!

3. Dairy twist: Add crumbled feta just before serving for a creamy, salty note.

4. Tomato touch: Add a handful of cherry tomatoes to the sauce as it simmers for a hint of sweetness.

5. Add spinach or kale: Toss in a few handfuls in the last 5 minutes for added greens.

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Storage and Reheating (Approx. 150 words)

Storage:
Leftovers can be stored in an airtight container in the fridge for up to 4 days. The flavors actually intensify overnight, making this an excellent make-ahead dish.

Freezing:
You can freeze the chicken and sauce together for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat gently on the stovetop over low heat or in the microwave. Add a splash of broth if the sauce has thickened too much.

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Final Thoughts (Approx. 150 words)

Mediterranean Lemon Chicken with Artichokes & Olives is more than just a meal—it’s a celebration of flavor, simplicity, and healthful ingredients. Whether you’re trying to incorporate more Mediterranean staples into your diet or simply looking for a delicious chicken recipe to impress your family, this dish delivers on all fronts.

It brings together sweet, savory, tangy, and herbal notes in every bite, and it’s adaptable enough to suit different dietary needs. The magic lies in how these humble ingredients work together to create something truly extraordinary.

So the next time you’re craving something soulful yet light, whip up this comfort-filled Mediterranean chicken skillet—and don’t be surprised if it becomes part of your weekly rotation.