Mediterranean Lemon Chicken with Artichokes & Olive

 

 

 

 

 

 

 

Ingredients

4 bone-in, skin-on chicken thighs (or boneless if preferred)

2 tbsp olive oil

3 cloves garlic, minced

1 small onion, sliced

1 can (14 oz) artichoke hearts, drained and quartered

½ cup mixed olives (green and black)

1 lemon, thinly sliced

1 ½ cups chicken broth

1 tsp dried oregano

½ tsp crushed red pepper flakes (optional)

Salt and black pepper, to taste

Fresh parsley, for garnish

Instructions

Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear skin-side down for 5 minutes until golden brown. Flip and cook 3 more minutes. Remove and set aside.

Sauté Aromatics:
In the same skillet, add onions and garlic. Cook until softened and fragrant.
Simmer with Ingredients:
Pour in chicken broth. Add oregano, red pepper flakes, artichokes, olives, and lemon slices. Stir to combine. Return chicken to the pan.
Cover and Cook:
Cover skillet and simmer for 20 minutes, or until chicken is fully cooked and tender.

Garnish & Serve:
Sprinkle with fresh parsley. Serve hot with your favorite side.