From the first moment I tasted lemon chicken simmered with artichokes and briny olives in a seaside taverna in Nafplio, Greece, I knew this dish would follow me home. This Mediterranean Lemon Chicken with Artichokes & Olives has become a go-to favorite in my kitchen, a meal I turn to when I want something both comforting and vibrant, simple yet elegant.
That coastal breeze, the laughter of locals sharing stories over late dinners, and the golden sunset glowing through olive branches, that’s the feeling I try to capture in this dish. Over the years, I’ve made it for Sunday suppers, weeknight dinners, and cozy autumn nights. It’s one of those recipes that tastes like effort but comes together in one pan with very little fuss.
If you enjoy dishes like the Green Goddess Chicken Salad or the flavor-packed Greek Honey Mustard Roast Chicken, you’ll love the balance of citrus, herbs, and tender vegetables in this Mediterranean classic. Let’s get started.
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Mediterranean Lemon Chicken with Artichokes & Olives
- Total Time: 45 minutes
- Yield: 4 servings
Description
A one-pan Mediterranean classic featuring tender chicken thighs simmered with bright lemon, briny olives, and marinated artichokes, flavorful, simple, and elegant.
Ingredients
- Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Flavor Base:
- 4 garlic cloves, minced
- 1 small red onion, thinly sliced
- 1 lemon (zest and juice)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Vegetables & Finishing:
- 1 cup marinated artichoke hearts (drained and halved)
- ½ cup green or kalamata olives, pitted
- ¾ cup chicken broth
- Fresh parsley, chopped (for garnish)
- Lemon slices, for finishing
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 6–7 minutes until golden and crisp. Flip and cook another 3–4 minutes. Transfer to a plate.
- In the same skillet over medium heat, add sliced onions and cook for 2–3 minutes until soft. Stir in garlic, oregano, lemon zest, and red pepper flakes. Cook for 30 seconds until fragrant.
- Pour in lemon juice and chicken broth, scraping up browned bits. Add artichokes and olives. Return chicken to skillet skin-side up and spoon some liquid over the top.
- Cover and simmer on low heat for 25–30 minutes, until chicken is fully cooked (internal temp 165°F).
- Remove lid, spoon pan juices over chicken, and garnish with parsley and lemon slices. Serve warm with crusty bread, couscous, or rice pilaf.
Notes
Use fresh lemon juice for brightness. Rinse olives and artichokes if sensitive to sodium. Boneless chicken works too—reduce simmer time by 5–7 minutes. Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients: What You’ll Need
The ingredients in this Mediterranean Lemon Chicken with Artichokes & Olives recipe are easy to find, fresh, and full of flavor. Many are pantry staples, and everything comes together in one skillet.
Chicken
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
Flavor Base
- 4 garlic cloves, minced
- 1 small red onion, sliced thin
- 1 lemon (zest and juice)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional for heat)
Vegetables & Finishing
- 1 cup marinated artichoke hearts (drained and halved)
- ½ cup green or kalamata olives, pitted
- ¾ cup chicken broth
- Fresh parsley, chopped (for garnish)
- Lemon slices for finishing
Tip: If you’re sensitive to sodium, use low-sodium broth and rinse the olives and artichokes briefly.
Instructions: How to Make Mediterranean Lemon Chicken with Artichokes & Olives
This recipe cooks up beautifully in just under 45 minutes. Here’s how to make it step-by-step.
Step 1: Season and Brown the Chicken
Pat chicken thighs dry, then season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken skin-side down and sear for 6–7 minutes until the skin is golden brown and crisp. Flip and cook another 3–4 minutes. Remove chicken to a plate.
Step 2: Build the Flavor Base
In the same skillet, reduce heat to medium. Add sliced onions and cook for 2–3 minutes until softened. Stir in minced garlic, oregano, lemon zest, and red pepper flakes. Cook just until fragrant, about 30 seconds.
Step 3: Deglaze and Layer in Flavor
Pour in the lemon juice and chicken broth, scraping up the browned bits from the bottom. Add artichoke hearts and olives, then return the chicken to the pan, skin-side up. Spoon some liquid over the top.
Step 4: Simmer Until Tender
Cover the skillet and let it simmer on low heat for 25–30 minutes. The chicken should be cooked through (internal temp 165°F) and the flavors fully developed.
Step 5: Finish and Serve
Remove lid, spoon pan juices over the chicken, and sprinkle with fresh parsley. Add thin lemon slices for brightness before serving.
Pair with crusty bread, couscous, or a simple rice pilaf.
Tips for Success
- Don’t rush the browning: A good sear adds flavor and helps lock in moisture.
- Use fresh lemon: Bottled juice won’t give you the same bright, clean taste.
- Adjust salt to taste: The olives and artichokes are salty, so start lightly and build from there.
- Serve it family-style: Bring the pan right to the table. It looks rustic and beautiful just as it is.
If you enjoy rustic comfort meals like our Juicy Baked Chicken Bites or Chicken and Peaches, this one-pan dinner is right up your alley.
Possible Variations
Whether you’re feeding picky eaters or dealing with dietary restrictions, here are some great ways to customize your Mediterranean Lemon Chicken with Artichokes & Olives:
Gluten-Free
This dish is naturally gluten-free. Just double-check that your chicken broth is certified gluten-free.
Dairy-Free
Completely dairy-free and ideal for anyone with sensitivity. Want to add richness? A spoonful of tahini stirred into the broth before simmering adds body.
Boneless Option
You can substitute boneless thighs or breasts. Just reduce cooking time by about 5–7 minutes and make sure not to overcook.
Add More Veggies
Toss in a handful of cherry tomatoes, baby spinach, or thinly sliced zucchini during the last 10 minutes of cooking. They’ll soak up the lemony juices beautifully.
Love flexible recipes? Don’t miss our Quick Chicken Wrap Recipes for easy weeknight inspiration.
Storage and Reheating Tips
This dish stores and reheats wonderfully, perfect for meal prep or leftovers.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce.
Why Readers Love It
This Mediterranean Lemon Chicken with Artichokes & Olives is a reader favorite for a reason. It’s:
- Simple, flavorful, and fast
- Made with pantry-friendly ingredients
- Elegant enough for guests, easy enough for Tuesdays
- Flexible for different diets and preferences
Fans of vibrant flavors and cozy one-pan meals like our Chicken Tortellini Soup Variations or Famous Greek Salads often find themselves adding this to their weekly rotation.
Final Thoughts
Bringing the flavors of the Mediterranean into your kitchen doesn’t require a plane ticket or a complicated shopping list. This Mediterranean Lemon Chicken with Artichokes & Olives captures sunshine and sea breeze in every bite. It’s proof that dinner can be both comforting and exciting, rustic and refined, all in the same skillet.
Try it once, and you’ll see why this dish is one of my most-requested recipes, and maybe it’ll become a favorite in your home too.