Description
Mediterranean Lemon Chicken with Artichokes and Olives. The moment I first tasted this delightful combination, I was transported to a sun-drenched terrace overlooking the azure sea, where the air is filled with the scent of citrus and herbs. It’s a dish that sings of summer, even in the depths of winter.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 can (14 oz) artichoke hearts, drained and halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup feta cheese, crumbled (optional)
- 1 teaspoon red pepper flakes (optional)
Instructions
- Marinate the chicken by mixing lemon juice, lemon zest, garlic, olive oil, oregano, thyme, salt, and pepper in a bowl.
- Let the chicken marinate for at least 30 minutes, preferably up to 2 hours.
- Heat the remaining olive oil in a large oven-safe skillet over medium-high heat.
- Sear the marinated chicken for 3-4 minutes on each side until golden brown.
- Add artichoke hearts and Kalamata olives to the skillet, arranging them around the chicken.
- Transfer the skillet to a preheated oven to finish cooking.
- Garnish with fresh parsley before serving.
Notes
- Marinate the chicken for maximum flavor.
- Ensure the oven is preheated for even cooking.
- Let the chicken rest for 5 minutes after cooking.
- Leftovers can be stored in an airtight container.
- This dish can be served warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g