Transport your kitchen to the sun-drenched coasts of Greece or Morocco with this vibrant, flavor-packed dish! Tender, golden-seared chicken simmers in a silky lemon-garlic sauce infused with briny Kalamata olives, tangy artichoke hearts, burst cherry tomatoes, and a hint of red onion for bite. It’s hearty yet light, naturally gluten-free, and comes together in one skillet for easy cleanup. Perfect for weeknight dinners, casual entertaining, or when you crave something fresh and satisfying without hours in the kitchen.

Why This Recipe Shines:

• Bold Mediterranean flavors: bright lemon, savory garlic, earthy oregano, and briny olives/artichokes in perfect harmony.
• Juicy chicken thighs (or breasts) stay moist thanks to the sauce.
• One-pan wonder: sear, build the sauce, simmer—all in the same skillet.
• Healthy-ish & balanced: lean protein, veggies, healthy fats from olive oil and olives.
• Easy to customize: add spice, herbs, or extras for your taste.

Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 40–45 minutes
Approximate Nutrition per Serving: ~420 kcal | 38g protein | 12g carbs | 26g fat | 5g saturated fat | 3g fiber | 4g sugar | 880mg sodium (varies with ingredients)

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs (preferred for juiciness and flavor; or breasts, pounded to even thickness for quick cooking—halal-certified)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt (or sea salt)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano (or Italian seasoning blend)
• ½ teaspoon smoked or sweet paprika (for warm color and subtle depth)
• 3 garlic cloves, minced (or grated for stronger flavor)
• Juice of 2 large lemons (about ¼–⅓ cup; fresh is best!)
• 1 teaspoon finely grated lemon zest (from the same lemons)

For the Mediterranean Medley:

• 1 cup canned or jarred artichoke hearts, drained, rinsed, and halved or quartered
• ½ cup pitted Kalamata olives (whole or halved; their brininess is key!)
• ½ cup cherry or grape tomatoes, halved
• ¼ cup red onion, very thinly sliced (soak in cold water 5 minutes to tame sharpness if desired)
• ½ cup low-sodium chicken broth (or vegetable broth for lighter)
• 1 tablespoon capers, drained (optional, but adds a tangy pop)
• 2–3 tablespoons fresh parsley, chopped (for garnish and freshness)
• Optional extras: Pinch of red pepper flakes for heat, fresh thyme sprigs during simmer, or a splash of white wine with the broth

Step-by-Step Instructions

1. Season the chicken:
   Pat the chicken dry with paper towels—this ensures a golden sear. In a small bowl, mix salt, pepper, oregano, and paprika. Rub this seasoning all over both sides of the chicken.
2. Sear for flavor:
   Heat 2 tablespoons olive oil in a large skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Add the chicken in a single layer (don’t overcrowd; cook in batches if needed). Sear 5–6 minutes per side until deeply golden and crisp-edged. Remove to a plate—the chicken will finish cooking later, so don’t worry if it’s not fully done inside.
3. Build the bright lemon sauce:
   Reduce heat to medium. In the same skillet (keep those flavorful browned bits!), add the minced garlic and sauté 30–60 seconds until fragrant and just golden (don’t burn it!). Pour in the lemon juice, lemon zest, and chicken broth. Use a wooden spoon to scrape up any stuck bits from the pan—this deglazes and adds incredible depth.
4. Add the Mediterranean stars:
   Toss in the artichoke hearts, Kalamata olives, halved cherry tomatoes, sliced red onion, and capers (if using). Stir gently and let everything simmer 3–4 minutes—the tomatoes will start to soften and release juices, and the sauce will begin to reduce slightly.
5. Simmer to perfection:
   Nestle the seared chicken back into the skillet, spooning some sauce over the top. Cover partially (or fully if you prefer more sauce) and simmer on medium-low for 8–10 minutes, until the chicken reaches 165°F (75°C) internal temperature and is tender/juicy. The sauce should thicken a bit and become glossy—taste and adjust with extra lemon juice, salt, or pepper if needed.
6. Garnish and serve:
   Remove from heat and sprinkle generously with chopped fresh parsley. Serve hot straight from the skillet for that rustic vibe!

Serving Suggestions:

• Over fluffy rice, orzo, pearl couscous, or quinoa to soak up the sauce.
• With warm crusty bread or pita for dipping.
• Alongside a simple Greek salad (cucumbers, feta, red onion, olives) or roasted veggies.
• Pair with a chilled white wine like Sauvignon Blanc or Assyrtiko for true Mediterranean flair.

Pro Tips & Variations:

• Thighs vs. breasts: Thighs stay juicier and more flavorful; breasts cook faster but can dry out—use a meat thermometer!
• Extra bright: Add thin lemon slices on top during the final simmer for caramelized edges.
• Spicy twist: Stir in red pepper flakes or harissa paste for North African vibes.
• Make it creamy: Swirl in a tablespoon of Greek yogurt or heavy cream at the end for richness.
• Meal prep: Leftovers keep in the fridge 3–4 days; reheat gently with a splash of broth.
• Veggie boost: Add sliced bell peppers, zucchini, or spinach in step 4.

This dish is sunshine on a plate—zesty, savory, and effortlessly elegant. It’s one of those meals that feels special but comes together quickly. Try it tonight and let the Mediterranean flavors brighten your table! 🍋🌿

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