Description
A zesty and savory one-pan dish featuring tender chicken, briny olives, and artichoke hearts in a bright lemon and 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 until golden, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant.
- Pour in lemon juice, zest, and chicken broth, scraping up any browned bits from the pan.
- Return chicken to the skillet, add artichoke hearts and olives. Simmer for 10-12 minutes, until chicken is cooked through and sauce has slightly thickened.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.