Mediterranean Lemon Chicken

This Mediterranean lemon chicken is perfect for home cooks looking for a bright and flavorful weeknight dinner that feels special without taking hours. It balances zesty lemon and briny olives with tender, juicy chicken for a dish that is both comforting and fresh.

I tossed this together after a busy day and loved how the wine and lemon created a vibrant sauce that made dinner feel elevated.

Ingredients

• 4 bone-in, skin-on chicken thighs: provide moisture and crispy skin if you like the texture. If you prefer less fat, boneless thighs work too
• Olive oil: enriches the pan sear and adds a Mediterranean touch. Use a good quality extra virgin if possible
• Garlic and onion: create a fragrant base. Fresh garlic must be firm and plump for the best aroma
• A can of artichoke hearts: adds tang and texture. Pick artichokes packed in water or olive oil for better flavor
• Mixed olives: contribute saltiness and depth. Choose pitted varieties for ease or chop whole olives finely
• Lemon slices: brighten everything with fresh citrus acidity. Use unwaxed lemons and thin slices for the best infusion
• Dry white wine: enhances the sauce with subtle fruity notes. If you avoid alcohol, chicken broth is a fine substitute
• Chicken broth: forms the sauce base. Homemade or low-sodium store-bought yields the best results
• Dried oregano: adds herbal warmth. A fresh batch will have a stronger aroma, so adjust amounts accordingly
• Crushed red pepper flakes: offer a hint of heat but are optional depending on your spice preference
• Salt and black pepper: seasonings should be adjusted at the end to taste for balanced flavors
• Fresh parsley: is for garnish. Look for vibrant green leaves with no yellowing to finish the dish beautifully

Instructions

Sear The Chicken:

Heat olive oil in a large skillet over medium high heat until shimmering. Season the chicken generously with salt and pepper on both sides. Place skin down into the hot oil and cook for about five minutes until the skin is golden and crisp. Flip and cook for another three minutes to brown the other side. Remove the chicken and set aside to keep warm.

Sauté Aromatics:

In the same hot skillet, add the sliced onion and minced garlic. Cook over medium heat for two to three minutes stirring frequently until the onions soften and the garlic is fragrant but not browned. This builds a flavorful base for the sauce.

Deglaze The Pan:

Pour in the dry white wine or chicken broth while scraping the browned bits off the bottom with a wooden spoon. The browned bits carry deep flavor and this step lifts them into the sauce. Let the liquid simmer so it reduces slightly for about two minutes concentrating the taste.

Simmer With Ingredients:

Add the chicken broth, oregano, crushed red pepper flakes if using, artichoke hearts, olives, and lemon slices into the skillet. Stir gently to combine everything evenly.

Cover And Cook:

Place the chicken thighs back into the skillet skin side up so the skin stays crisp. Cover with a lid and reduce heat to low to allow a gentle simmer. Cook for about twenty minutes or until the chicken is cooked through and tender when pierced.

Garnish And Serve:

Sprinkle fresh parsley over the chicken and vegetables just before serving for a pop of color and herbal brightness. Serve hot with sides like rice, quinoa, or a crisp green salad.

I love how the artichoke hearts and olives make this feel like a true Mediterranean treat. It reminds me of a trip to Greece where every meal had that fresh, bright citrus note paired with savory accents. Using lemon slices instead of juice gives a gentle citrus infusion that perfectly balances without being overpowering.

Storage Tips

Cool leftovers quickly and store in an airtight container in the fridge for up to three days. Reheat gently on the stove to prevent drying the chicken.

Ingredient Swaps

Boneless chicken thighs or breasts can be used but adjust cooking time to avoid drying. Kalamata olives work well as a swap for mixed olives and fresh oregano brightens things if you have it handy.

Serving Ideas

Serve alongside herbed couscous or roasted vegetables to keep the Mediterranean vibe. A simple green salad tossed in lemon vinaigrette complements the richness of the chicken.

This recipe brings the fresh flavors of the Mediterranean right to your table with minimal effort and maximum taste.

Frequently Asked Recipe Questions

→ What is the best cut of chicken for this dish?

Bone-in, skin-on chicken thighs provide the best flavor and tenderness, but boneless can be used for convenience.

→ Can I substitute the white wine in the cooking process?

Yes, dry white wine can be replaced with chicken broth for a milder, non-alcoholic option without losing depth.

→ How do the olives and artichokes affect the flavor?

They add briny, slightly tangy notes that complement the lemon and herbs, enhancing the Mediterranean profile.

→ Is it necessary to sear the chicken before simmering?

Searing locks in juices and creates a golden crust, adding texture and richer taste to the final dish.

→ Can I adjust the heat level in this dish?

Yes, red pepper flakes can be added or omitted depending on your preference for spice.