This bright, savory dish is one of those weeknight winners that feels special without requiring hours in the kitchen. Think tender, thin-cut chicken breasts seared until golden, then finished with a lemon-garlic sauce studded with artichoke hearts, sun-dried tomatoes, and briny kalamata olives. It’s simple, fragrant, and layered with Mediterranean flavor—great over rice, orzo, or a pile of roasted vegetables. The ingredients are straightforward, and the method is fast, making it perfect for busy evenings or a casual dinner that still impresses.

Why you’ll love this recipe

Bright lemon and garlic lift the rich, briny notes of olives and sun-dried tomatoes.
Thin-cut chicken breasts cook quickly and stay juicy when seared properly.
One-pan friendly: minimal bowls, minimal fuss, maximum flavor.
Flexible for serving—try it over couscous, quinoa, rice, or a leafy salad.

Ingredients

Serves 3–4

3 Tbsp avocado oil
1.5 lbs chicken breasts, thin cut or pounded thin
Sea salt, dried dill, dried oregano, black pepper (to taste)
3 cloves garlic, minced
⅓ cup kalamata olives
½ cup sun-dried tomatoes
1 cup artichoke hearts
2 tsp fresh lemon zest
1 Tbsp fresh lemon juice

Taste and texture notes

The thin-cut chicken offers a tender, even bite throughout—no thick centers to worry about. Avocado oil provides a neutral, high-heat-friendly base for a golden sear. Garlic and lemon create a lively, aromatic sauce while sun-dried tomatoes add chewy, concentrated tomato flavor. Kalamata olives bring a salty, fruity tang, and artichoke hearts contribute a soft, slightly nutty texture that pairs beautifully with the chicken.

Make-ahead and serving suggestions

This dish scales well. You can brown the chicken and prepare the sauce ahead of time, then rewarm gently in a skillet before serving. Leftovers keep well in the fridge for up to 3 days—reheat slowly over low heat so the chicken stays moist. Serve with a simple greens salad, steamed vegetables, or a generous scoop of herbed rice or couscous to soak up the sauce. A light drizzle of extra lemon juice before serving brightens the whole plate.

Step-by-step directions

Follow these steps in order to achieve a flavorful, well-balanced result. The directions have been rewritten into clear, concise steps while preserving the original ingredient amounts and the intended sequence.

Prep the chicken: Pat the 1.5 lbs of chicken breasts dry with paper towels. If any pieces are thicker than others, place them between two sheets of parchment or plastic wrap and gently pound until they are uniformly thin so they cook evenly.
Season the chicken: Season both sides of each chicken breast with sea salt, a pinch of black pepper, and a light sprinkle of dried dill and dried oregano. Use enough seasoning to lightly coat the meat, adjusting to your taste.
Heat the oil: Warm a large skillet over medium-high heat. Add 3 Tbsp avocado oil and allow it to heat until shimmering but not smoking—this helps get a good sear on the chicken.
Sear the chicken: Working in batches if needed to avoid crowding, add the seasoned chicken breasts to the hot skillet. Sear each side for about 3–4 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C) or until juices run clear. Remove the cooked chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
Lower the heat slightly: Reduce the skillet heat to medium. If the pan looks dry, add a splash more avocado oil (a teaspoon or so) to prevent sticking and to create the base for the sauce.
Sauté the garlic: Add 3 cloves of minced garlic to the skillet. Sauté for about 30–45 seconds, stirring constantly, until fragrant. Avoid browning the garlic too much—golden and aromatic is the goal.
Add tomatoes and olives: Stir in ½ cup sun-dried tomatoes and ⅓ cup kalamata olives. Toss them with the garlic to warm through and release their flavors into the oil. Cook for 1–2 minutes, stirring frequently.
Incorporate artichokes: Add 1 cup artichoke hearts to the skillet. If they are packed in water or oil, drain them briefly before adding. Stir everything together so the artichokes warm and begin to absorb the pan flavors, about 2 minutes.
Brighten with lemon: Sprinkle in 2 tsp fresh lemon zest and pour 1 Tbsp fresh lemon juice into the skillet. Stir to combine so the lemon lifts and balances the savory elements.
Season and finish: Taste the sauce components and adjust seasoning with sea salt, black pepper, dried dill, or dried oregano as needed. Remember olives and sun-dried tomatoes are already salty, so season conservatively at first, then adjust.
Return the chicken to the pan: Nestle the seared chicken breasts back into the skillet among the artichokes, olives, and sun-dried tomatoes. Spoon some of the pan mixture and juices over the chicken to coat and warm. Let everything cook together for 1–2 minutes so flavors meld and the chicken is thoroughly heated.
Rest and serve: Remove the skillet from heat and let the chicken rest in the pan for a minute or two. Plate the chicken with spoonfuls of the artichoke-olive-tomato mixture on top, and finish with a little extra lemon zest or a final grind of black pepper if desired.

Tips for success

Even thickness is key: Pounding the chicken ensures quick, even cooking and helps prevent dryness.
Don’t overcrowd the pan: Cook in batches if necessary so each piece gets a good sear.
Manage salt carefully: Kalamata olives and sun-dried tomatoes are salty—taste the sauce before adding extra sea salt.
Use fresh lemon: The difference between bottled and fresh lemon is especially noticeable here; fresh lemon zest and juice add a bright, clean finish.
Gentle reheating: If reheating leftovers, warm slowly in a skillet with a splash of water or oil so the chicken doesn’t dry out.

Variations and swaps

Herb-forward: Add a tablespoon of chopped fresh parsley or basil at the end for an herbaceous lift.
Vegetable boost: Stir in baby spinach or kale at the end and cook just until wilted for extra greens.
Different olives: If you prefer a milder olive, swap kalamata for pitted green olives; keep the same ⅓ cup amount.
Make it saucier: Add ¼ cup reserved chicken stock or white wine to the pan after sautéing the garlic to create a more saucy finish—let it reduce slightly before returning the chicken.

Suggested pairings

Creamy mashed potatoes or lemon-herb rice to soak up the juices.
Lightly dressed arugula or mixed greens to brighten the plate.
Toasted pita or warm crusty bread for scooping up every last bite of the flavorful topping.
A crisp white wine or sparkling water with lemon to complement the citrus notes.

Final thoughts

Mediterranean flavors are all about balance—bright citrus, aromatic herbs, briny olives, and concentrated sun-dried tomatoes harmonize with simply cooked chicken. With only a handful of pantry-friendly ingredients and straightforward steps, this recipe proves that weeknight dinners can be both effortless and impressive. Keep this one in your rotation for a fuss-free meal that’s full of personality and color.

Printable recipe card

Mediterranean Lemon Garlic Chicken with Artichoke Hearts and Olives

Ingredients

3 Tbsp avocado oil
1.5 lbs chicken breasts, thin cut or pounded thin
Sea salt, dried dill, dried oregano, black pepper
3 cloves garlic, minced
⅓ cup kalamata olives
½ cup sun-dried tomatoes
1 cup artichoke hearts
2 tsp fresh lemon zest
1 Tbsp fresh lemon juice

Directions (concise)

Pat chicken dry and pound to even thickness if needed. Season with sea salt, black pepper, dried dill, and dried oregano.
Heat 3 Tbsp avocado oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through; remove and keep warm.
Reduce heat to medium. Sauté 3 cloves minced garlic 30–45 seconds. Add ½ cup sun-dried tomatoes and ⅓ cup kalamata olives; cook 1–2 minutes.
Add 1 cup artichoke hearts; warm and stir 2 minutes. Stir in 2 tsp lemon zest and 1 Tbsp lemon juice. Adjust seasoning.
Return chicken to the skillet, spoon sauce over it, and warm everything together 1–2 minutes. Rest briefly and serve.

Enjoy this easy, vibrant Mediterranean Lemon Garlic Chicken with Artichoke Hearts and Olives—an elegant, weeknight-friendly dish that comes together quickly and delivers big on flavor.

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Mediterranean Lemon Garlic Chicken with Artichoke Hearts and Olives

Tender lemon-garlic chicken baked with olives, sun-dried tomatoes, and artichoke hearts for a bright Mediterranean main.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

3 Tbsp avocado oil
1.5 lb chicken breasts thin cut or pounded thin
sea salt to taste
dried dill to taste
dried oregano to taste
black pepper to taste
3 cloves garlic minced
1/3 cup kalamata olives
1/2 cup sun-dried tomatoes
1 cup artichoke hearts
2 tsp fresh lemon zest
1 Tbsp fresh lemon juice

Instructions

Preheat the oven to 350°F (175°C).
Pat the chicken breasts dry with paper towels and slice each in half horizontally if they are not already thin cut so you have thin fillets.
Season both sides of each chicken fillet with sea salt, dried oregano, dried dill, and black pepper.
Heat the avocado oil in a large oven-safe skillet over medium-high heat until shimmering.
Add the chicken to the hot skillet and brown 3 minutes per side; add the minced garlic to the pan during the second side so it softens and becomes fragrant without burning.
Remove the skillet from the heat and scatter the kalamata olives, sun-dried tomatoes, artichoke hearts, lemon zest, and lemon juice around and on top of the chicken.
Transfer the skillet to the preheated oven and bake 15 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
Remove the pan from the oven and let the chicken rest at least 10 minutes before serving to allow the juices to redistribute.
Serve the chicken with the pan juices and Mediterranean topping.