A bright and savory one-pan dish featuring lemony chicken, tender artichokes, briny olives, garlic, and herbs. Perfect for weeknights or guests!
⭐ Ingredients (Serves 4)
For the Chicken
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4 bone-in or boneless chicken thighs (or breasts)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp dried oregano
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2 Tbsp olive oil
For the Sauce
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4 cloves garlic, minced
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1 cup chicken broth
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1 lemon, sliced
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Juice of 1 lemon
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1 cup canned artichoke hearts (halved)
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½ cup green or kalamata olives
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1 Tbsp capers (optional)
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1 tsp dried thyme (or 4 fresh sprigs)
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1–2 Tbsp fresh parsley for garnish
🍽️ Instructions
1. Season the Chicken
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Pat chicken dry.
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Rub with salt, pepper, paprika, and oregano.
2. Brown the Chicken
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken 4–5 minutes per side until golden.
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Remove from pan.
3. Build the Sauce
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In the same skillet, add garlic and sauté 30 seconds.
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Add broth, lemon juice, thyme, and lemon slices.
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Stir and bring to a simmer.
4. Add Artichokes & Olives
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Add artichoke hearts, olives, and capers (if using).
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Stir gently.
5. Return Chicken to Pan
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Nestle browned chicken into the sauce.
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Cover and simmer 20–25 minutes (or cook at 375°F/190°C for 25 minutes).
6. Finish
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Check seasoning. Add more lemon or salt if needed.
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Garnish with fresh parsley.
🍽️ Serving Suggestions
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Serve over couscous, rice, quinoa, mashed potatoes, or with crusty bread.
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Pair with a crisp white wine like Sauvignon Blanc.
❓ Q&A Section (Common Questions)
Q1: Can I use chicken breasts instead of thighs?
A: Yes! Breasts cook faster—reduce simmering/baking time to 15–18 minutes so they don’t dry out.
Q2: Can I use marinated artichokes instead of plain?
A: Absolutely. They add great flavor—just reduce added salt a bit.
Q3: What olives work best?
A: Kalamata for richness, Castelvetrano for a buttery mild flavor, or green olives for extra brininess.
