Description
A bright and zesty one-pan chicken dish bursting with Mediterranean flavors, featuring tender chicken, tangy artichokes, and briny olives in a lemon-herb sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup chicken broth
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, oregano, and thyme.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant. Stir in artichokes and olives.
- Pour in lemon juice, lemon zest, and chicken broth. Return chicken to the skillet.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.