Mediterranean Lemon Chicken

This Mediterranean lemon chicken is a vibrant weeknight dinner that feels fresh and special without extra fuss. It balances tangy lemon with briny olives and tender artichokes, making the chicken moist and bursting with flavor.

I stumbled on this combo when craving something fresh yet comforting in the middle of the week. It quickly became a favorite for family dinners.

Ingredients

• Four boneless skinless chicken breasts: choose firm, pale pink breasts for the best texture
• Olive oil: adds richness and helps with searing so the chicken gets a golden crust
• Salt and pepper: to season evenly bringing out the natural chicken flavors
• Dried oregano: for a classic Mediterranean herb note choose one with a strong aroma
• Dried basil: complements oregano with gentle sweetness pick a vibrant green pack for freshness
• Garlic powder: offers a mellow garlic undertone perfect for easy seasoning
• One lemon for juice and zest: vibrant lemon juice brightens the dish while zest adds a fragrant citrus punch
• One can of artichoke hearts, drained and quartered: rich and slightly tangy they add texture and visual interest
• Half a cup of pitted green olives halved: bring a salty briny pop that contrasts the lemon
• Half a cup of chicken broth: to deglaze and build the sauce use low sodium to control salt
• Quarter cup of white wine: optional but adds subtle acidity and depth
• Half a red onion sliced: a bit of sharp sweetness that softens as it cooks
• Two cloves fresh garlic minced: for a punch of fresh pungency
• Fresh parsley chopped for garnish: refreshing and adds green color

Instructions

Build The Base:

Preheat the oven to 375 Fahrenheit to ensure even cooking. Season the chicken well with salt pepper oregano basil and garlic powder all over so every bite has flavor.

Sear The Chicken:

Warm olive oil in a large ovenproof skillet over medium-high heat. Place the chicken breasts in the hot oil and sear 3 to 4 minutes per side until golden brown. This caramelization boosts flavor and locks in juices. Remove the chicken and set aside.

Cook Aromatics:

In the same skillet add the sliced red onion and minced garlic. Sauté for 2 minutes until the onions soften and the garlic is fragrant. This step builds a flavorful base for the sauce.

Add Veggies:

Stir in the artichoke hearts and halved green olives. Cook another 2 minutes so they warm through and begin to meld their flavors.

Build The Sauce:

Pour in the chicken broth white wine if using lemon juice and lemon zest. Bring the mixture to a simmer so the alcohol cooks off and flavors marry.

Bring It Together:

Return the seared chicken breasts to the skillet nestling them into the sauce and vegetables. Spoon some sauce and toppings over each piece.

Bake Until Done:

Place the skillet in the preheated oven and bake for 20 to 25 minutes until the chicken is cooked through (internal temperature about 165 Fahrenheit) and the sauce is slightly reduced and thickened.

Garnish And Serve:

Remove from the oven and sprinkle fresh chopped parsley over the top for a pop of color and fresh herbal note.

Olives are my favorite ingredient in this dish adding salty bursts that surprise every bite. My family remembers the first time we had this served on a sunny weekend and how the simple ingredients felt like a mini escape to the Mediterranean coast.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat to keep chicken moist and sauce silky.

Ingredient Swaps

Chicken thighs can be used instead of breasts for even juicier meat. Capers can replace green olives for a sharper briny flavor. Vegetable broth is a fine substitute for chicken broth to keep the dish vegetarian (use mushrooms or tofu in place of chicken).

Serving Ideas

Serve with a side of fluffy couscous or steamed rice to soak up the sauce. A crisp green salad or roasted vegetables complement the brightness of the dish. Warm crusty bread is perfect for mopping up all the lemony juices.

This dish brings a bright, fresh centerpiece to any dinner and is sure to impress with minimal effort.

Frequently Asked Recipe Questions

→ What is the best way to sear the chicken breasts?

Use a hot ovenproof skillet and olive oil to sear chicken over medium-high heat. Sear each side for 3-4 minutes until golden brown to lock in juices.

→ Can I substitute the white wine in the dish?

Yes, chicken broth alone works well, but a splash of white wine adds subtle acidity and depth. You may substitute with more broth or a touch of lemon juice if preferred.

→ How do the artichoke hearts and olives enhance the flavor?

Artichoke hearts add a tender, slightly nutty texture, while green olives contribute briny, savory notes that complement the citrus and herbs beautifully.

→ Is it necessary to use fresh parsley for garnish?

Fresh parsley adds a bright, herbaceous aroma and color contrast, but dried parsley can be used sparingly if fresh is unavailable.

→ What temperature and time are ideal for baking the chicken?

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the chicken is fully cooked and the sauce has slightly reduced for concentrated flavors.