Mediterranean Lemon Chicken with Artichokes and Olives
Directions
- 1Marinate the chicken in a bowl with olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper for 10-15 minutes.
- 2Sear the chicken breasts in a skillet over medium-high heat for 4-5 minutes per side until golden brown.
- 3Remove chicken and set aside; add chicken broth to deglaze the pan.
- 4Stir in artichoke hearts, Kalamata olives, and capers (optional). Simmer for 2-3 minutes.
- 5Return chicken to pan, spoon sauce over, cover, and simmer for 5-7 minutes until fully cooked (165°F).
- 6Garnish with fresh parsley and serve warm with desired sides such as roasted potatoes, quinoa, couscous, or a Greek salad
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup artichoke hearts, drained and chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.25 cup fresh parsley, chopped
- 0.5 cup chicken broth
- 1 tablespoon capers
Equipment
large skillet or panbowl
Tips
- Use Fresh Lemon Juice
- Pound the Chicken Evenly
- Choose High-Quality Olives
- Deglaze for More Flavor
- Add More Herbs
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