Mediterranean Lemon Chicken with Artichokes & Olives 🍋🍗🫒
Ingredients
4 boneless, skinless chicken breasts (or thighs) 🍗
1 tbsp olive oil 🫒
1 lemon, sliced thinly 🍋
Juice of 1 lemon 🍋
3 cloves garlic, minced 🧄
1 tsp dried oregano 🌿
1/2 tsp dried thyme 🌿
Salt and pepper to taste 🧂
1 cup marinated artichoke hearts, drained and halved 🍽️
1/2 cup kalamata olives, pitted and halved 🫒
1/2 cup cherry tomatoes, halved 🍅 (optional)
1/2 cup chicken broth 🥣
2 tbsp capers (optional) 🌿
Instructions
Preheat Oven:
Preheat oven to 400°F (200°C). 🔥
Prepare the Chicken:
Season chicken breasts with salt, pepper, oregano, and thyme. 🌿🧂
Heat olive oil in an oven-safe skillet over medium-high heat. 🫒
Sear the chicken until golden brown, about 3–4 minutes per side. 🔥🍗
Add Vegetables and Broth:
Add garlic to the skillet and sauté for 1 minute. 🧄
Pour in chicken broth and lemon juice, then arrange lemon slices on top of the chicken. 🍋🥣
Add artichokes, olives, cherry tomatoes, and capers around the chicken. 🍽️🫒🍅
Bake:
Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F or 74°C). 🔥🍗
Serve:
Garnish with fresh parsley and serve with rice, couscous, or roasted potatoes. 🌿🍚🥔
Tips:
Use chicken thighs for extra juiciness! 🍗
Add red pepper flakes for a little heat. 🌶️
Serve with a drizzle of balsamic glaze for extra flavor. 🍷
Perfect for a quick and elegant dinner! ✨