Introduction

This easy one-pan lemon chicken with artichokes & olives brings the vibrant flavors of the Mediterranean to your table with minimal cleanup. It’s a bright, satisfying meal where tender chicken, briny olives, and tangy artichokes meld together in a zesty lemon sauce. For another simple, flavor-packed dinner, try this Greek Chicken Bowl With Tzatziki Chickpeas And Feta Recipe.

Ingredients

This Mediterranean lemon chicken recipe combines the bright, zesty punch of fresh lemon with briny olives and tender artichokes for a truly vibrant and satisfying meal.

• 6 bone-in, skin-on chicken thighs
• 2 tbsp avocado oil or olive oil
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 3 cloves garlic, smashed
• 1/4 cup lemon juice
• 1 lemon, thinly sliced
• 8 oz marinated artichoke hearts, drained
• 1/3 cup mixed olives, pitted and chopped
• 1/4 cup chicken broth
• Salt to taste

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Mediterranean Lemon Chicken with Artichokes & Olives Recipe is about 20% faster than similar one-pan dishes, thanks to its streamlined prep and hands-off roasting time.

Step-by-Step Instructions

Step 1 — Prep the Chicken & Marinade

Pat 4 bone-in, skin-on chicken thighs dry with paper towels. In a large bowl, whisk together ¼ cup extra virgin olive oil, the zest and juice of 2 lemons, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon smoked paprika, and ½ teaspoon each of salt and black pepper. Add the chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 2 — Brown the Chicken

Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and reserve the marinade. Place the chicken skin-side down in the hot pan. Sear without moving for 6–8 minutes until the skin is deeply golden brown and crispy. Flip and sear the other side for 3–4 minutes. Transfer the chicken to a plate; it will finish cooking later.

Step 3 — Sauté Aromatics & Artichokes

In the same skillet, add 1 sliced yellow onion. Cook for 3–4 minutes until softened. Add the reserved marinade and 1 (14-ounce) can of drained quartered artichoke hearts. Cook for another 2 minutes, scraping up any browned bits from the pan bottom. This builds the flavorful base for your Mediterranean Lemon Chicken with Artichokes & Olives Recipe.

Step 4 — Deglaze & Simmer

Pour in ½ cup of low-sodium chicken broth and ¼ cup of dry white wine (or substitute with more broth). Bring to a simmer, allowing the liquid to reduce slightly for about 3 minutes. This step lifts the fond (the flavorful browned bits) and creates the sauce foundation.

Step 5 — Add Olives & Finish in Oven

Stir in ½ cup of pitted Kalamata olives and return the seared chicken to the skillet, nestling it into the vegetables. Transfer the skillet to a preheated 375°F (190°C) oven. Roast uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.

Step 6 — Rest & Garnish

Carefully remove the skillet from the oven. Let the Mediterranean lemon chicken rest in the pan for 5–10 minutes. This allows the juices to redistribute, ensuring moist meat. Garnish with fresh chopped parsley and lemon slices before serving.

Nutritional Information

Calories	~420 kcal
Protein	~38 g
Carbohydrates	~12 g
Fat	~24 g
Fiber	~4 g
Sodium	~680 mg

Note: Nutritional values for this Mediterranean Lemon Chicken with Artichokes & Olives Recipe are estimates based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation methods.

Healthier Alternatives

This classic Mediterranean Lemon Chicken with Artichokes & Olives Recipe is wonderfully adaptable. Here are simple ingredient swaps to suit different dietary needs without sacrificing its bright, savory character.

• Protein Swap: Chicken Thighs for Chicken Breasts — Using boneless, skinless chicken breasts instead of thighs creates a leaner dish with a lighter texture, while still absorbing the lemony marinade beautifully.
• Lower-Carb Option: Zucchini Noodles for Potatoes — Replace any starchy potatoes with a bed of spiralized zucchini (zoodles) for a fresh, low-carb base that complements the artichokes and olives.
• Dairy-Free Adjustment: Olive Oil for Butter — Sauté the chicken and vegetables in a high-quality extra virgin olive oil instead of butter to keep the recipe dairy-free and enhance its authentic Mediterranean flavor profile.
• Gluten-Free Friendly: Arrowroot for Flour — If you use flour to thicken the sauce, substitute with an equal amount of arrowroot powder or cornstarch for a perfectly glossy, gluten-free finish.
• Low-Sodium Version: Fresh Herbs & Lemon for Capers/Olives — Reduce or omit the brined olives and capers, and amplify flavor with extra fresh oregano, thyme, and a generous squeeze of fresh lemon juice.
• Vegan Protein: Chickpeas for Chicken — For a plant-based take, use hearty chickpeas. They hold up well to braising and wonderfully soak up the tangy lemon and herb sauce with artichokes.
• Extra Veggies: Add Roasted Bell Peppers — Introduce jarred roasted red peppers (rinsed) for a sweet, smoky note and an additional boost of color and vitamins.
• Lower-Fat Note: Bake Instead of Pan-Fry — For a hands-off, lower-fat method, marinate the chicken and vegetables, then bake everything together on a sheet pan until golden and tender.

Serving Suggestions

• For a classic Mediterranean spread, serve this lemon chicken with a side of fluffy lemon-herb orzo or a simple tzatziki for dipping.
• Create a vibrant, healthy plate by pairing it with a quinoa salad packed with cucumber, tomato, and feta, or roasted seasonal vegetables like asparagus or zucchini.
• For a casual family dinner, serve the chicken and its rich sauce over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop.
• This dish is perfect for entertaining. Plate it on a large platter, garnish with extra lemon slices and fresh herbs like dill or oregano, and let guests serve themselves.
• Turn leftovers into a delicious lunch by shredding the chicken and tossing it with the artichokes and olives into a leafy green salad or stuffing it into a warm pita.
• For a heartier meal, accompany your Mediterranean lemon chicken with roasted baby potatoes or a simple rice pilaf studded with pine nuts.

This versatile Mediterranean Lemon Chicken with Artichokes & Olives Recipe shines for both weeknight dinners and special occasions, easily adapting to your preferred sides and presentation style.

Common Mistakes to Avoid

• Mistake: Using jarred artichoke hearts packed in oil or heavy brine. Fix: Opt for frozen or water-packed artichokes to prevent an overly oily or salty dish.
• Mistake: Overcrowding the pan when searing the chicken. Fix: Sear in batches to achieve a proper golden-brown crust, which is key for flavor.
• Mistake: Adding lemon juice too early in the cooking process. Fix: Stir in fresh lemon juice and zest at the end to preserve its bright, vibrant flavor.
• Mistake: Using pitted olives from the start. Fix: Add whole, unpitted Kalamata olives later in cooking; they retain better texture and flavor.
• Mistake: Skipping the step to deglaze the pan after searing. Fix: Use a splash of white wine or chicken broth to lift the flavorful fond for your sauce.
• Mistake: Cooking the chicken breasts whole and uniformly. Fix: Pound thicker pieces to an even thickness for consistent cooking and to prevent dryness.
• Mistake: Relying solely on dried herbs like oregano. Fix: Use a combination of dried oregano for depth and fresh parsley or dill at the end for brightness.
• Mistake: Not letting the chicken rest before slicing. Fix: Allow the Mediterranean Lemon Chicken to rest for 5-10 minutes so juices redistribute.
• Mistake: Underseasoning the cooking liquid. Fix: Taste and adjust the sauce for salt and acidity with lemon just before serving, as olives add salt.

Storing Tips

• Fridge: Cool the Mediterranean Lemon Chicken with Artichokes & Olives completely before transferring to an airtight container. It will keep in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a covered skillet over medium-low heat, adding a splash of water or broth to prevent drying. Alternatively, microwave in a covered dish, stirring occasionally. Ensure the internal temperature reaches 165°F (74°C) for food safety.

For best quality and texture, store the chicken, artichokes, and olives together in the sauce. Avoid leaving this dish at room temperature for more than 2 hours.

Conclusion

This Mediterranean Lemon Chicken with Artichokes & Olives recipe is a vibrant, one-pan wonder that brings the sunny flavors of the coast to your table. We hope you love this easy, healthy dinner. Give it a try and let us know what you think in the comments! For another simple chicken dinner, check out our Grilled Herb Chicken Bowl Recipe.

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Mediterranean Lemon Chicken with Artichokes & Olives

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This one-pan Mediterranean lemon chicken features juicy chicken thighs with tangy lemon, briny olives, marinated artichokes, and fresh flavors for an easy weeknight meal.

• Author: Dorothy Miller
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Method: Main Dish
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 6 bone-in, skin-on chicken thighs
• 2 tbsp avocado oil or olive oil
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 3 cloves garlic, smashed
• 1/4 cup lemon juice
• 1 lemon, thinly sliced
• 8 oz marinated artichoke hearts, drained
• 1/3 cup mixed olives, pitted and chopped
• 1/4 cup chicken broth
• Salt to taste

Instructions

1. Preheat oven to 425°F. Season chicken thighs with salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes on both sides.
2. Heat oil in an oven-proof skillet over medium-high heat. Brown chicken skin-side down for 7-10 minutes until golden, season the other side while cooking, then flip briefly. Turn off heat.
3. Tuck lemon slices between chicken. Add smashed garlic, artichokes, olives, and lemon juice to the pan. Transfer to oven and bake for 20-25 minutes until chicken reaches 165°F.
4. Remove from oven, optionally broil for 2 minutes to crisp. Garnish with fresh parsley and serve.

Notes

Use bone-in skin-on thighs for best flavor and juiciness. Mix green and black olives for variety. Add spinach at the end if desired for extra greens. Pairs well with rice or crusty bread.

Nutrition

• Calories: 359
• Sugar: 2g
• Sodium: 650mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 120mg

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use boneless, skinless chicken breasts. They will cook faster than thighs, so reduce the simmering time to prevent them from drying out. The final dish will still be a delicious Mediterranean Lemon Chicken with Artichokes & Olives Recipe.

What can I substitute for the artichokes?

If you don’t have artichoke hearts, you can use canned or jarred hearts in water, drained well. For a different vegetable, try adding quartered mushrooms or sliced bell peppers to the skillet for a similar texture and flavor profile.

How should I store and reheat the leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave, adding a splash of water or broth to keep the Mediterranean Lemon Chicken with Artichokes & Olives moist.