Description
A vibrant and flavorful dish combining tender chicken with the tangy zest of lemon, savory artichokes, and briny olives, making it the perfect Mediterranean-inspired meal.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 lemon, zest and juice
1 cup artichoke hearts, drained and chopped
1/2 cup Kalamata olives, pitted and sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, and dried oregano. Add to the skillet and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Add the artichoke hearts, olives, lemon zest, and lemon juice to the skillet. Stir to combine.
- Pour in the chicken broth , scraping the bottom of the skillet to release any browned bits.
- Return the chicken to the skillet and simmer for another 5-7 minutes, or until the sauce has thickened slightly and the chicken is heated through.
- Garnish with fresh parsley before serving.
Notes
- This dish pairs well with rice, quinoa, or a side of vegetables.
- Use fresh oregano if available for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 90 mg
