Description
Mediterranean Lemon Chicken with Artichokes & Olives is a vibrant and zesty dish that brings the essence of the Mediterranean straight to your kitchen. This easy-to-make recipe features tender, juicy chicken breasts baked in a luscious lemon sauce, complemented by artichokes and olives. With its explosion of flavors from garlic, herbs, and citrus, this one-pan wonder is perfect for weeknight dinners or family gatherings. Enjoy it with rice, pasta, or a fresh salad for a wholesome meal that’s sure to impress.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon (juiced and zested)
- 1 can (14 oz) artichoke hearts (drained and quartered)
- 1/2 cup pitted green olives (halved)
- 1/2 cup chicken broth
- 1/4 cup white wine (optional)
- 1/2 red onion (sliced)
- 2 cloves garlic (minced)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, oregano, basil, and garlic powder.
- Heat olive oil in an ovenproof skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, sauté red onion and minced garlic for 2 minutes until fragrant.
- Add artichokes and olives; cook for another 2 minutes.
- Pour in chicken broth, white wine (if using), lemon juice, and zest; bring to a simmer.
- Return seared chicken to the skillet and spoon sauce over it.
- Bake in the preheated oven for 20-25 minutes until cooked through (internal temp should be 165°F or 75°C).
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 250g)
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg