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This Mediterranean lemon chicken has revolutionized my weeknight dinner routine with its bright flavors and simple preparation. The combination of tangy lemon, briny olives, and tender artichokes transforms ordinary chicken breasts into a restaurant-worthy meal that feels like a mini vacation to the Mediterranean coast.
I first created this recipe when trying to recreate flavors from our honeymoon in Greece. After several attempts to perfect the sauce, this version has become our family favorite that even my olive-skeptical children now request weekly.
Ingredients
- Boneless skinless chicken breasts: Choose evenly sized pieces for consistent cooking. Look for hormone-free options when possible.
- Olive oil: Use a good quality extra virgin olive oil for authentic Mediterranean flavor.
- Fresh lemon: Both zest and juice bring bright acidity. Choose a heavy lemon with thin skin for maximum juice.
- Dried oregano: This classic Mediterranean herb provides earthy depth. Greek oregano offers the most authentic flavor profile.
- Garlic powder: Provides consistent flavor throughout. Fresh minced garlic works beautifully too if you prefer.
- Artichoke hearts: Use canned or jarred packed in water not oil for a cleaner flavor. Quarter them for more even distribution.
- Kalamata olives: Their distinctive purple hue and rich flavor are worth seeking out. Remove pits if necessary.
- Fresh parsley: Adds color and brightness. Italian flat-leaf variety has more pronounced flavor than curly parsley.
- Chicken broth: Creates the foundation for the silky sauce. Low sodium allows better seasoning control.
- Capers: Optional but highly recommended for authentic Mediterranean flavor. Rinse before using to control saltiness.
Step-by-Step Instructions
- Prep the Chicken:
- Season chicken breasts generously on both sides with salt, pepper, garlic powder and dried oregano. Press the seasonings into the meat to adhere properly. Let sit for 5 minutes to allow flavors to penetrate the meat before cooking.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Add chicken breasts without crowding and cook undisturbed for 5 to 7 minutes until deeply golden. Flip once and cook another 5 to 7 minutes until internal temperature reaches 165°F. The golden crust developed in this step creates essential flavor.
- Make the Sauce:
- Pour chicken broth and freshly squeezed lemon juice into the hot skillet after removing chicken. Use a wooden spoon to scrape all the flavorful browned bits from the bottom of the pan. This deglazed mixture forms the foundation of your sauce. Add artichoke hearts, sliced olives and capers, stirring to combine. Allow sauce to bubble and reduce slightly for 2 to 3 minutes until it starts to thicken.
- Add the Chicken Back:
- Return seared chicken breasts to the pan, nestling them into the sauce mixture. Spoon some of the chunky sauce over each chicken breast, coating them with flavor. Cover and simmer gently for 5 minutes to allow the chicken to absorb the sauce flavors and finish cooking through. The chicken will become more tender and juicy during this final simmer.
- Garnish and Serve:
- Sprinkle fresh chopped parsley liberally over the entire dish for color and fresh flavor. Add lemon zest for increased brightness if desired. Serve immediately, spooning extra sauce over each portion. Provide additional lemon wedges on the side for those who enjoy extra citrus notes.
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The artichoke hearts are truly the hidden gem in this recipe. I discovered their power to absorb flavor while maintaining texture during a cooking class in Italy. My husband, who typically avoids vegetables, always picks them out first and has even requested "just the artichoke part" as a side dish on several occasions.
Make-Ahead Options
This Mediterranean chicken is perfect for meal prep and actually improves with time. Prepare the entire dish up to two days ahead and store in an airtight container in the refrigerator. The flavors will continue developing as the chicken soaks in the lemony olive sauce. Reheat gently on the stovetop or microwave until just warm to prevent the chicken from drying out. Add a fresh sprinkle of parsley just before serving to brighten up the dish again.
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Serving Suggestions
Transform this chicken into a complete Mediterranean feast with thoughtful side dishes. A simple bed of fluffy couscous or orzo pasta makes the perfect base to soak up the flavorful sauce. For a lower-carb option, serve alongside roasted lemon-garlic cauliflower or a classic Greek salad with cucumber, tomato, and feta. Warm pita bread for scooping up extra sauce completes the meal beautifully. This chicken also works wonderfully as part of a larger Mediterranean mezze spread for entertaining.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Chicken thighs work beautifully in place of breasts for a more succulent result. Green olives can substitute for Kalamata if needed. No fresh lemons? Use 3 tablespoons bottled lemon juice plus 1 teaspoon dried lemon peel. Frozen artichoke hearts perform just as well as canned or jarred versions. For a different herb profile, try fresh basil or mint in place of parsley. Vegetarians can even swap the chicken for thick slices of firm tofu or portobello mushrooms while maintaining the Mediterranean flavor profile.
Frequently Asked Questions
- → Can I use bone-in chicken instead of boneless?
Yes, bone-in chicken will add extra flavor, but adjust the cooking time to ensure the chicken is fully cooked.
- → What sides pair well with this dish?
This dish pairs perfectly with couscous, rice, or a side of roasted vegetables for a complete meal.
- → Can I substitute Kalamata olives with another ingredient?
Yes, you can substitute with green olives or leave them out entirely if you prefer a milder flavor.
- → How do I ensure the chicken stays juicy?
Searing the chicken properly and letting it simmer in the sauce will keep it tender and juicy.
- → What can I use instead of capers?
If you don’t have capers, you can use chopped pickles or leave them out for a subtle flavor adjustment.