My garden lemon tree wasn’t much to look at when we planted it decades ago—just a twiggy little thing with more hope than promise. Over the years, it became this reliable old friend, offering fragrant, sun-kissed lemons each spring. That’s how this dish came into regular rotation in my kitchen.
I remember one evening, I was cooking for my daughter and her partner, both fans of bright, bold flavors. The artichokes were leftover from an antipasto tray, the olives were briny odds and ends in the fridge, and a few lemons sat proudly on the counter, freshly picked.
What started as a bit of improvisation quickly became a family favorite. The aroma of garlic and oregano filled the kitchen, and the sizzling of chicken skin crisping in olive oil felt comforting and familiar. My husband took one bite and said, “This tastes like a vacation.” We’ve never looked back since.
It’s a meal that brings warmth to the table, even on a weekday. I make it when I want something both hearty and light, savory and fresh. It reminds me of travels we never quite took, dinner under olive trees we’ve only imagined, and the kind of simple, good cooking that always brings people together.
Short Description
This Mediterranean Lemon Chicken with Artichokes and Olives is a bright, rustic one-pan dish packed with tender chicken, tangy artichokes, briny olives, and zesty lemon slices. It’s simple, satisfying, and full of bold, healthy flavor.
Key Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup mixed olives (green and black)
- 1 lemon, thinly sliced
- 1 ½ cups chicken broth
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Tools Needed
- Large skillet with a lid
- Tongs
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Cooking Instructions
Step 1: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Pat the chicken dry and season both sides with salt and black pepper. Sear skin-side down for about 5 minutes until deeply golden. Flip and cook the other side for 3 minutes. Transfer to a plate—don’t worry if it’s not fully cooked yet.
Step 2: Sauté the Aromatics
In the same skillet, add the sliced onion and minced garlic. Reduce heat to medium and sauté for 3–4 minutes until the onions are soft and translucent and the garlic is fragrant but not browned.
Step 3: Simmer with Ingredients
Pour in the chicken broth, scraping the bottom of the pan to lift the flavorful bits. Stir in oregano and red pepper flakes (if using). Add artichoke hearts, olives, and lemon slices. Gently stir to combine.
Step 4: Cover and Cook
Return the seared chicken thighs to the skillet, skin-side up. Reduce heat to a simmer, cover the pan, and let it cook for 20 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F).
Step 5: Garnish and Serve
Remove from heat and sprinkle with chopped fresh parsley. Serve hot, spooning the flavorful broth and veggies over the chicken.
Why You’ll Love This Recipe
– Packed with bold, Mediterranean flavors
– One-pan cleanup makes it weeknight-friendly
– High in protein and low in carbs
– Juicy, tender chicken with a zesty, savory sauce
– Great for meal prep or feeding a small crowd
Mistakes to Avoid & Solutions
1. Using wet chicken skin
Wet skin won’t crisp. Pat the chicken dry with paper towels before searing.
2. Overcrowding the pan
If needed, sear in batches to avoid steaming.
3. Skipping the deglaze
Those brown bits on the pan are full of flavor. Scrape them into the broth after searing.
4. Adding lemon too early
Avoid letting lemon slices burn. Add them after the broth to prevent bitterness.
5. Using bland broth
Choose a high-quality or homemade broth for the best flavor base.
Serving and Pairing Suggestions
Serve over couscous, rice, or lemony orzo for a complete meal
Pair with crusty sourdough or warm pita bread to soak up the juices
Add a crisp green salad with cucumbers and feta for freshness
A glass of white wine, like Sauvignon Blanc or Pinot Grigio, pairs beautifully
Great for a casual dinner party or family-style Sunday meal
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days
Freeze in single portions for up to 2 months (leave out lemon slices if freezing)
Reheat on the stovetop over low heat with a splash of broth or water to keep it moist
Microwave gently in 30-second intervals, covering loosely to prevent drying out
Do not boil when reheating—gentle heat helps preserve texture and flavor
FAQs
1. Can I use boneless chicken thighs or breasts?
Yes! Boneless thighs work great, just reduce simmering time by about 5 minutes.
2. Can I substitute canned artichokes with fresh or frozen?
Absolutely. Use cooked fresh artichokes or thawed frozen ones—just ensure they’re tender before adding.
3. What if I don’t like olives?
You can skip them or replace them with capers for a similar briny bite.
4. Can I make this dish ahead of time?
Yes. It reheats well and flavors deepen overnight. Perfect for meal prep or dinner parties.
5. Is this dish gluten-free?
Yes, as long as your chicken broth is certified gluten-free.
Tips & Tricks
Let the chicken come to room temp for 20 minutes before searing for even cooking
Use a mix of green and black olives for complexity
Add a splash of white wine before the broth for added depth
Don’t crowd the chicken when searing—crisping needs space
Garnish with lemon zest for an extra citrusy kick
Recipe Variations
1. Mediterranean Chicken with Tomatoes and Feta
Swap the artichokes for cherry tomatoes and crumble feta on top before serving. Add chopped fresh basil for a fresh twist.
2. Spicy Harissa Lemon Chicken
Stir 1 tbsp harissa paste into the broth for a spicy North African vibe. Use Kalamata olives and serve with couscous.
3. Creamy Lemon Chicken Skillet
After simmering, stir in ¼ cup of heavy cream or coconut milk to make a richer sauce. Best served over mashed potatoes or creamy polenta.
4. Lemon-Herb Chicken Bake
Transfer the dish to an oven-safe skillet and bake uncovered at 400°F for 15 minutes to crisp the skin and reduce the sauce.
5. Vegetarian Version
Replace chicken with chickpeas and zucchini. Add both in Step 3 and simmer uncovered for 15 minutes.
Final Thoughts
Some recipes find their way into your kitchen through generations. Others arrive on a whim and end up feeling like they’ve always belonged. This lemony, herbed chicken skillet has a certain spirit to it—rustic, sunny, and full of heart. Each time I cook it, I think of long conversations around our old kitchen table, second helpings, and that comforting silence after the first bite when everyone just enjoys. It’s more than just dinner; it’s a little bit of sunshine in a pan.
Cooking like this reminds me how simple ingredients can still surprise us. I hope this recipe brings a bit of joy and warmth into your kitchen the way it has in mine. Make it your own, and don’t be afraid to improvise. Sometimes those “what do I have in the fridge?” nights turn into the best meals of all.
