Lemon Chicken with Artichokes & Olives,
📝 Recipe Description:
Lemon Chicken with Artichokes & Olives is a light yet flavorful dish featuring juicy chicken breasts infused with zesty lemon, savory olives, and tender artichoke hearts. With Mediterranean herbs and a touch of garlic, it’s a perfect dinner for spring and summer evenings. Serve it over rice, couscous, or with crusty bread to soak up the tangy, herby broth.
🛒 Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup artichoke hearts, drained and chopped (from can or jar)
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth
- 1 tablespoon capers (optional, but adds a nice punch)
🍳 Instructions:
- Prepare the Chicken:
- Pat the chicken breasts dry and season with oregano, garlic powder, salt, and pepper.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and sear for about 4–5 minutes per side, until golden brown (they don’t need to be cooked through yet). Remove and set aside.
- Deglaze & Build the Sauce:
- In the same skillet, pour in chicken broth and scrape up any brown bits.
- Add lemon juice, lemon zest, artichoke hearts, olives, and capers (if using). Stir to combine.
- Simmer & Finish:
- Return the chicken to the pan, cover, and reduce heat to low.
- Simmer for 8–10 minutes or until the chicken is fully cooked (internal temp 165°F/74°C).
- Garnish & Serve:
- Sprinkle with fresh parsley before serving. Serve hot over rice, couscous, pasta, or alongside roasted potatoes.
👨👩👧 Servings:
- Serves 4 people.
🍽️ Tips & Notes:
- Chicken swap: Chicken thighs can be used for extra juiciness.
- Wine it up: Replace some of the chicken broth with white wine for a more complex flavor.
- Make it creamy: Stir in 2 tablespoons of cream or cream cheese at the end for a creamy sauce twist.
- Vegetarian option: Swap chicken with chickpeas and sautéed mushrooms.
- Meal prep: This dish reheats beautifully — great for next-day lunches!
🧠 Nutritional Info (Per Serving – Approximate):
- Calories: 310
- Protein: 30 g
- Carbs: 5 g
- Fat: 18 g
- Saturated Fat: 3 g
- Fiber: 2 g
- Sodium: 670 mg
Note: Nutritional content may vary depending on olive brand and whether capers are added.
🌿 Health Benefits:
- Chicken breast: Lean source of high-quality protein.
- Olives & olive oil: Rich in healthy monounsaturated fats and antioxidants.
- Artichokes: High in fiber, vitamin C, and folate.
- Lemon: Alkalizing and loaded with vitamin C.
- Capers & herbs: Low-calorie flavor boosters with antioxidants.
❓ Q&A:
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container in the fridge for up to 3 days. Reheat gently to keep chicken moist.
Q: Can I bake it instead of simmering?
A: Absolutely. After searing the chicken and mixing the sauce, transfer everything to a baking dish and bake at 375°F (190°C) for 20–25 minutes.
Q: Is it gluten-free?
A: Yes, this dish is naturally gluten-free as long as all your ingredients (especially broth) are gluten-free certified.
Q: What should I serve it with?
A: Great with couscous, quinoa, mashed potatoes, rice, or a simple green salad.
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