Description
A bright and briny one-pan chicken dish with lemon, artichokes, and olives — perfect for a quick yet impressive weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) artichoke hearts, drained and halved
- 1/2 cup Kalamata olives, pitted
- 1 lemon, sliced into rounds
- 2 tablespoons fresh parsley, chopped
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- Reduce heat to medium, add garlic and cook for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits. Stir in oregano.
- Return chicken to the skillet. Add artichoke hearts, olives, and lemon slices around the chicken. Cover and simmer for 15–20 minutes until chicken is cooked through.
- Uncover, increase heat, and cook for 2–3 minutes until sauce slightly thickens. Garnish with parsley and serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean