Introduction
Bright, tangy, and full of savory depth, this Mediterranean Lemon Chicken with Artichokes & Olives is the kind of simple yet elegant dish that turns any dinner into a Mediterranean escape. Juicy chicken thighs are pan-seared and then simmered in a zesty lemon sauce with tender artichokes, briny olives, and fragrant herbs. Perfect for those searching “healthy Mediterranean recipes,” “one-pan chicken dinners,” or “low-carb lemon chicken skillet.”
Origin and Cultural Significance
This dish draws from the heart of Mediterranean cuisine, where olive oil, citrus, herbs, and preserved vegetables form the culinary backbone. Countries like Greece, Italy, and Morocco often feature preserved lemons, olives, and braised chicken in their cooking. This modern take combines those rustic flavors with the ease of one-pan cooking—a nod to both traditional heritage and contemporary kitchen convenience.
Ingredients
6 bone-in, skin-on chicken thighs
Salt and pepper to taste
1 tbsp olive oil
4 cloves garlic, minced
1 small onion, thinly sliced
1/2 cup dry white wine or chicken broth
Juice of 1 large lemon
Zest of 1 lemon
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
1 can (14 oz) quartered artichoke hearts, drained
1/2 cup pitted Kalamata olives
2 tbsp capers (optional)
2 tbsp chopped fresh parsley or dill (for garnish)
Lemon wedges (for serving)
Instructions
