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Mediterranean Lemon Chicken with Artichokes and Olives

A bright, one-pan baked chicken recipe with golden seared chicken breasts, artichoke hearts, green olives, lemon, and Mediterranean herbs. Ready in 50 minutes and full of fresh, bold flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil extra virgin recommended
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1 small red onion sliced into strips
  • 4 garlic cloves minced
  • 14 oz canned artichoke hearts drained and patted dry
  • 1/2 cup green olives pitted
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine optional, substitute with extra broth
  • 1 lemon juiced
  • 1 lemon zested
  • fresh parsley chopped, for garnish

Equipment

  • Large oven-safe skillet or cast iron pan
  • Cutting board
  • Sharp chef's knife
  • Tongs
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 375°F.
  2. Season chicken breasts on both sides with salt, pepper, dried oregano, dried basil, and garlic powder. Press the spices into the meat.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chicken for 3 to 4 minutes per side until golden brown. Remove and set aside, leaving the browned bits in the pan.
  4. Add sliced red onion and minced garlic to the same skillet. Cook for about 2 minutes until softened and fragrant.
  5. Add artichoke hearts and green olives. Cook for 2 minutes, stirring to combine.
  6. Pour in chicken broth, white wine if using, lemon juice, and lemon zest. Stir and bring to a simmer.
  7. Return chicken breasts to the skillet, nestling them into the sauce. Spoon vegetables and liquid over each piece.
  8. Transfer skillet to the oven and bake for 20 to 25 minutes until chicken reaches 165°F internally and the sauce has slightly reduced.
  9. Remove from oven, rest for a few minutes, then garnish with fresh chopped parsley and serve.

Notes

Use an oven-safe skillet to sear and bake in one pan. Kalamata olives can substitute for green olives. Skip the white wine and use extra broth if preferred. Store leftovers in an airtight container for up to 4 days. Add fresh parsley after reheating for best color.