Description
A vibrant and flavorful Mediterranean Lemon Chicken dish featuring tender, seared chicken breasts baked with artichoke hearts, Kalamata olives, and aromatic herbs. This easy-to-make recipe combines bright lemon zest and juice with classic Mediterranean ingredients for a delicious and healthy meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Zest of 1 lemon
- Juice of 2 lemons
Additional Ingredients
- 1 cup chicken broth
- 1 can (14 oz) artichoke hearts, drained and halved
- 1/2 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C). This ensures the chicken will cook evenly and become perfectly tender during baking.
- Prepare Marinade: In a large mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, lemon zest, and lemon juice until well combined to create a flavorful marinade.
- Marinate Chicken: Add the chicken breasts to the bowl and coat them thoroughly in the marinade. Let the chicken sit for at least 15 minutes or up to an hour in the refrigerator to absorb the flavors.
- Sear Chicken: Heat a large oven-safe skillet over medium-high heat and add a bit of olive oil if needed. Once hot, sear the marinated chicken breasts for 3-4 minutes on each side until golden brown, locking in juices and flavor.
- Add Broth: Carefully pour 1 cup of chicken broth into the skillet, ensuring it comes about halfway up the chicken to keep it moist during baking.
- Add Artichokes, Olives & Herbs: Evenly distribute the drained and halved artichoke hearts and Kalamata olives around the chicken. Sprinkle dried oregano and thyme over the top to infuse Mediterranean herb aromas.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C), signaling it is fully cooked and juicy.
- Rest: Remove the skillet from the oven and allow the chicken to rest for 5 minutes. This resting period lets the juices redistribute for moist, tender meat.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken before serving. Enjoy warm alongside roasted vegetables or a fresh salad for a complete Mediterranean-inspired meal.
Notes
- Marinating for longer enhances the lemon and herb flavors deeply.
- If you don’t have an oven-safe skillet, sear the chicken in a pan, then transfer to a baking dish before baking.
- Use a meat thermometer to ensure chicken is cooked to safe internal temperature without overcooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free meal, ensure no butter is added during searing or serving.
