Description
A vibrant and flavorful Mediterranean Lemon Chicken recipe featuring tender chicken breasts simmered with artichokes, Kalamata olives, garlic, and fresh lemon. This skillet dish is quick to prepare and perfect for a healthy weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Sauce and Garnish
- 1 lemon, zest and juice
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the skillet: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook the chicken: Season the chicken breasts evenly with salt, pepper, and dried oregano. Place them in the skillet and cook for 6-7 minutes per side until the chicken is golden brown on the outside and fully cooked through. Remove from the skillet and set aside.
- Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, ensuring not to burn it.
- Add vegetables and lemon: Stir in the chopped artichoke hearts, sliced Kalamata olives, lemon zest, and lemon juice, mixing well to combine the flavors.
- Deglaze the pan: Pour in 1/2 cup of chicken broth, scraping the bottom of the skillet to loosen any flavorful browned bits.
- Simmer the chicken in sauce: Return the chicken breasts to the skillet and simmer everything together for another 5-7 minutes until the sauce thickens slightly and the chicken is heated through.
- Garnish and serve: Sprinkle chopped fresh parsley on top before serving for a fresh finish.
Notes
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- Make sure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- If artichoke hearts are canned, drain them well to avoid excess liquid in the skillet.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve this dish with rice, quinoa, or crusty bread to soak up the delicious sauce.
