Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 1/2 cup green or Kalamata olives, pitted
- 1 cup artichoke hearts, drained
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp capers (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 tsp honey (optional)
Instructions
- Mix lemon juice, zest, garlic, oregano, paprika, salt, and pepper. Marinate chicken for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat and sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Deglaze pan with broth, scraping browned bits.
- Add olives, artichokes, capers, and red pepper flakes.
- Return chicken to skillet, cover, and simmer 15–20 minutes until cooked through.
- Stir in parsley and honey, then serve warm.
Notes
- White wine can replace broth for deeper flavor.
- Add sun-dried tomatoes for extra richness.
- Great served with rice, quinoa, or roasted vegetables.
- Do not overcook chicken to keep it tender and juicy.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Gluten Free