Mediterranean Lemon Chicken with Artichokes & Olives
Tender chicken breasts simmered in a zesty lemon broth with earthy artichoke hearts and briny Kalamata olives for a vibrant Mediterranean meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1/2 cup diced onion
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup artichoke hearts, drained
1/2 cup Kalamata olives, sliced
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat; sear chicken for 5-7 minutes per side until golden brown, then remove.
3. Sauté onions and garlic in the same skillet for 3-4 minutes.
4. Add broth, lemon juice, and zest, scraping the pan.
5. Return chicken to the skillet, add artichokes and olives, and stir.
6. Cover and simmer on low for 5-10 minutes until chicken reaches 165°F.
7. Serve garnished with parsley.
Notes
Store leftovers in the refrigerator for up to 4 days.
Can be frozen for up to 2 months.
Serve with roasted potatoes, couscous, or crusty bread.