Description
A bright and tangy one-pan chicken dish featuring tender artichokes, briny olives, and a lemon-herb sauce. Perfect for a healthy weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14 oz) can artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/2 cup chicken broth
- 1 tablespoon capers, drained (optional)
Instructions
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, oregano, cumin, salt, and pepper. Place chicken breasts in a resealable bag or shallow dish, pour the marinade over, and refrigerate for at least 30 minutes (or up to 4 hours).
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Remove chicken from marinade (reserve the leftover marinade) and sear for 4–5 minutes per side until golden brown. Transfer chicken to a plate.
- In the same skillet, add the reserved marinade, artichoke hearts, olives, cherry tomatoes, and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom.
- Return the chicken to the skillet, nestling it into the sauce. Reduce heat to medium-low, cover, and simmer for 15–18 minutes until chicken is cooked through (internal temperature 165°F).
- Sprinkle with fresh parsley and capers if using. Serve hot over rice, couscous, or with crusty bread.
Notes
For a creamier sauce, stir in 2 tablespoons of heavy cream or Greek yogurt at the end. This dish also works well with boneless chicken thighs; adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 375
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 12g
- Protein: 42g