Mediterranean Lemon Chicken (Printable Version)

Tender chicken with bright lemon, olives, and artichokes baked to golden perfection.

# Ingredients Required:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Seasonings

02 - Salt to taste
03 - Black pepper to taste
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried basil
06 - 1 teaspoon garlic powder

→ Produce

07 - 1 lemon, juiced and zested
08 - 1/2 red onion, sliced
09 - 2 cloves garlic, minced
10 - Fresh parsley, chopped for garnish

→ Canned Goods

11 - 1 can (400 g) artichoke hearts, drained and quartered

→ Others

12 - 2 tablespoons olive oil
13 - 1/2 cup (75 g) pitted green olives, halved
14 - 120 ml chicken broth
15 - 60 ml white wine (optional)

# Guide to Cooking:

01 - Set oven to 190°C to warm up.
02 - Evenly coat chicken breasts with salt, pepper, oregano, basil, and garlic powder.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown.
04 - Take the chicken out of the skillet and set aside temporarily.
05 - In the same skillet, cook sliced red onion and minced garlic for 2 minutes until fragrant.
06 - Stir in artichoke hearts and green olives, cooking for an additional 2 minutes.
07 - Pour chicken broth, white wine if using, lemon juice, and lemon zest into the skillet. Bring to a simmer.
08 - Place chicken breasts back into the skillet, spooning sauce and vegetables over each piece.
09 - Transfer skillet to the preheated oven and bake for 20-25 minutes until chicken is cooked through and sauce has thickened slightly.
10 - Sprinkle fresh chopped parsley atop before serving.

# Extra Suggestions:

01 - Allow the chicken to rest for 5 minutes after baking to retain juices.

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