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Mediterranean Lemon Chicken with Artichokes & Olives

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A flavorful one-pan Mediterranean chicken dish featuring tender chicken breasts with briny olives, tangy artichoke hearts, sun-dried tomatoes, and bright lemon flavors, baked to perfection.

Ingredients

Scale
  • 3 Tbsp avocado oil
  • 1.5 lbs chicken breasts, thin cut or pounded thin
  • Sea salt, dried dill, dried oregano, black pepper
  • 3 cloves garlic, minced
  • ⅓ cup kalamata olives
  • ½ cup sun-dried tomatoes
  • 1 cup artichoke hearts
  • 2 tsp fresh lemon zest
  • 1 Tbsp fresh lemon juice

Instructions

  1. Preheat oven to 400°F. Sprinkle both sides of each chicken breast with sea salt, dried oregano, and dried dill.
  2. Heat the oil in an oven-safe large skillet over medium-high heat. Carefully place the chicken breast fillets on the hot pan and brown for 3 minutes per side, adding the minced garlic during the last minute.
  3. Remove skillet from heat and add the olives, sun-dried tomatoes, artichoke hearts, lemon zest, and lemon juice to the skillet.
  4. Place in the preheated oven and bake for 15 minutes, or until chicken reaches an internal temperature of 165°F. Use a meat thermometer to check doneness.

Notes

Use thin-cut chicken breasts for even cooking; pound thicker ones to ½-inch thickness. An instant-read thermometer ensures perfect results. Substitute chicken thighs for breasts if preferred, adjusting cook time slightly.

Nutrition

Find it online: https://www.rapidrecipes.blog/mediterranean-lemon-chicken-artichokes-olives/