Mediterranean Lemon Chicken Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 lemon, zest and juice
04 -
2 teaspoons dried oregano
05 -
1 teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
08 -
1 cup artichoke hearts, drained and chopped
09 -
½ cup Kalamata olives, pitted and sliced
10 -
¼ cup fresh parsley, chopped
11 -
½ cup chicken broth
12 -
1 tablespoon capers (optional)
# Instructions:
01 -
Season the chicken breasts with salt, pepper, garlic powder, and dried oregano. Ensure each piece is evenly coated for the best flavor.
02 -
Heat olive oil over medium heat in a large skillet. Add the chicken breasts and cook for 5–7 minutes per side until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
03 -
In the same skillet, add the chicken broth and lemon juice, scraping the bottom of the pan to release any flavorful browned bits. Stir in the artichoke hearts, Kalamata olives, and capers if using. Let the mixture simmer for 2–3 minutes, until the sauce slightly thickens.
04 -
Return the chicken breasts to the pan, nestling them into the sauce. Spoon the sauce over the chicken and let simmer for another 5 minutes, allowing the flavors to meld together.
05 -
Sprinkle the chopped parsley over the chicken and serve hot with extra lemon wedges on the side for an added citrus burst.
# Notes:
01 -
For an added layer of flavor, use fresh oregano instead of dried.