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

• 4 bone-in or boneless chicken thighs (or breasts)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp dried oregano

• 2 Tbsp olive oil

For the Sauce

• 4 cloves garlic, minced

• 1 cup chicken broth

• 1 lemon, sliced

• Juice of 1 lemon

• 1 cup canned artichoke hearts (halved)

• ½ cup green or kalamata olives

• 1 Tbsp capers (optional)

• 1 tsp dried thyme (or 4 fresh sprigs)

• 1–2 Tbsp fresh parsley for garnish

🍽️ Instructions

1. Season the Chicken

• Pat chicken dry.

• Rub with salt, pepper, paprika, and oregano.

2. Brown the Chicken

• Heat olive oil in a large skillet over medium-high heat.

• Sear chicken 4–5 minutes per side until golden.

• Remove from pan.

3. Build the Sauce

• In the same skillet, add garlic and sauté 30 seconds.

• Add broth, lemon juice, thyme, and lemon slices.

• Stir and bring to a simmer.

4. Add Artichokes & Olives

• Add artichoke hearts, olives, and capers (if using).

• Stir gently.

5. Return Chicken to Pan

• Nestle browned chicken into the sauce.

• Cover and simmer 20–25 minutes (or cook at 375°F/190°C for 25 minutes).

6. Finish

• Check seasoning. Add more lemon or salt if needed.

• Garnish with fresh parsley.

🍽️ Serving Suggestions

• Serve over couscous, rice, quinoa, mashed potatoes, or with crusty bread.

• 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.