Mediterranean Lemon Chicken with Artichokes & Olives

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🍋🫒 Mediterranean Lemon Chicken with Artichokes & Olives

Tender, golden chicken simmered in a vibrant lemony sauce with briny olives, artichokes, and juicy tomatoes — a one-skillet Mediterranean classic bursting with flavor.

If you love fresh, bold flavors that feel both wholesome and indulgent, this Mediterranean Lemon Chicken with Artichokes & Olives deserves a permanent place in your recipe rotation. Inspired by the sunny cuisines of Greece and southern Italy, this dish balances bright citrus, savory herbs, and briny accents in a way that’s comforting yet refined.

Perfect for busy weeknights or relaxed dinner parties, this recipe comes together in one skillet and finishes in the oven, allowing the chicken to soak up all the delicious Mediterranean flavors while staying juicy and tender.

🌿 Why You’ll Love This Recipe

  • One-skillet meal with minimal cleanup

  • Bright, fresh Mediterranean flavors

  • Juicy chicken with crispy skin

  • Naturally gluten-free & protein-rich

  • Elegant enough for guests, easy enough for weeknights

🛒 Ingredients

For the Chicken

  • 4 bone-in, skin-on chicken thighs (or boneless skinless if preferred)

  • 2 tablespoons olive oil

  • 1 lemon, sliced into thin rounds

  • 4 garlic cloves, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme or Italian seasoning

  • ½ teaspoon paprika

  • Salt and black pepper, to taste

For the Mediterranean Skillet Sauce

  • 1 (14 oz) can artichoke hearts, drained and halved

  • ½ cup cherry tomatoes

  • ⅓ cup pitted kalamata olives

  • 1 tablespoon capers (optional, for extra briny depth)

  • Juice of 1 lemon

  • ½ cup low-sodium chicken broth or dry white wine

For Garnish & Serving

  • Fresh parsley, chopped

  • Optional: crumbled feta cheese

🍳 Step-by-Step Instructions

Step 1: Season the Chicken

Pat the chicken thighs dry with paper towels — this helps achieve crispy skin. Season generously with salt, pepper, paprika, oregano, and thyme, rubbing the seasoning evenly over both sides.

Step 2: Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is deeply golden and crisp. Flip and cook for another 3 minutes, then remove chicken and set aside.

Tip: Don’t overcrowd the pan — proper searing locks in moisture and flavor.

Step 3: Build the Flavor Base

In the same skillet, reduce heat slightly and add minced garlic. Sauté for 30–60 seconds until fragrant.

Add lemon slices, cherry tomatoes, olives, and artichoke hearts. Cook for 2 minutes, stirring gently to coat everything in the flavorful pan juices.

Step 4: Deglaze the Pan

Pour in lemon juice and chicken broth (or white wine), scraping up any browned bits from the bottom of the skillet — this is where the flavor lives.

Bring the sauce to a gentle simmer.

Step 5: Assemble & Bake

Nestle the chicken thighs back into the skillet, skin-side up, spooning some of the sauce over the top.

Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

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