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.
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.
Equipment
- 12-inch oven-safe skillet or large oven-safe skillet
- Tongs or spatula
- Meat Thermometer
- Cutting Board
- Knife
Notes
- Use thin-cut breasts or pound thicker breasts to even thickness.
- Check doneness with an instant-read thermometer.
- Reserve any oil-packed sun-dried tomato oil for extra flavor if desired.