Description
A vibrant and flavorful one-pan dish featuring tender chicken breasts simmered in a tangy lemon sauce with artichoke hearts, Kalamata olives, and aromatic herbs. Perfect for a quick weeknight dinner or a special occasion.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 (14 oz) can quartered artichoke hearts, drained
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon slices, for garnish (optional)
Instructions
- Season chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, lemon juice, and lemon zest. Stir in oregano and thyme. Bring to a simmer, scraping up any browned bits from the bottom.
- Return chicken to the skillet. Add artichoke hearts and olives. Cover and simmer for 10-15 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
- Taste sauce and adjust seasoning with salt and pepper if needed.
- Garnish with fresh parsley and lemon slices before serving.
Notes
You can customize the seasonings to taste. Serve with rice, couscous, or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean