# **Mediterranean Lemon Chicken with Artichokes: A Zesty, Sun-Kissed Feast**
## **Introduction**
Bright, tangy, and herb-infused, **Mediterranean Lemon Chicken with Artichokes** is a light yet flavorful dish that brings the vibrant tastes of the Mediterranean to your table. Tender chicken simmers with briny artichokes, garlic, lemon, and aromatic herbs, creating a refreshing one-pan meal perfect for weeknights or entertaining.
## **Origin & Cultural Significance**
This dish draws inspiration from **Greek and Italian coastal cuisine**, where lemon, olive oil, and artichokes are staples. Artichokes have been cultivated in the Mediterranean since ancient times, often featured in rustic, family-style dishes. The combination of citrus and herbs reflects the region’s love for fresh, simple ingredients that let natural flavors shine.
## **Ingredients & Quantity** *(Serves 4)*
– **Chicken thighs or breasts** – 1.5 lbs (bone-in, skin-on for best flavor)
– **Artichoke hearts** – 1 can (14 oz) or 8 oz frozen, drained
– **Lemons** – 2 (1 juiced, 1 sliced)
– **Garlic** – 4 cloves, minced
– **Extra-virgin olive oil** – 3 tbsp
– **Chicken broth** – ½ cup
– **Dry white wine (optional)** – ¼ cup
– **Kalamata olives** – ½ cup, pitted
– **Fresh oregano or thyme** – 1 tbsp (or 1 tsp dried)
– **Salt & black pepper** – to taste
– **Crushed red pepper flakes** – ½ tsp (optional)
## **Optional Additions**
– **Sun-dried tomatoes** – for a sweet-tart depth
– **Capers** – for extra brininess
– **Feta cheese** – crumbled on top before serving
– **Spinach or asparagus** – stirred in at the end
## **Tips for Success**
✔ **Pat chicken dry** before seasoning for better browning.
✔ **Sear chicken first** to lock in juices and add flavor.
✔ **Use fresh artichokes** if in season—trimmed and quartered.
✔ **Don’t overcook the artichokes** (add them later if using fresh).
✔ **Let the sauce reduce** for a richer, glossy finish.
## **Instructions**
1. **Season chicken** generously with salt, pepper, and half the herbs.
2. **Heat olive oil** in a large skillet over medium-high. Sear chicken until golden (5-6 mins per side). Remove and set aside.
3. **Sauté aromatics:** In the same pan, add garlic and red pepper flakes, stirring for 30 seconds until fragrant.
4. **Deglaze with wine (if using)**, then add broth, lemon juice, olives, and remaining herbs. Bring to a simmer.
5. **Return chicken** to the pan, nestling in artichokes and lemon slices. Cover and simmer for **20-25 mins** (until chicken reaches 165°F).
6. **Uncover and reduce sauce** for 5 mins. Garnish with fresh herbs.
## **Description**
This dish is **bright, savory, and slightly tangy**, with tender chicken soaking up the lemony, garlicky sauce. The artichokes add a delicate earthiness, while olives contribute a salty bite—perfect over **couscous, orzo, or crusty bread**.
## **Nutritional Information (Per Serving)**
– **Calories:** ~350
– **Protein:** 30g
– **Fat:** 18g (healthy fats from olive oil)
– **Carbs:** 12g
– **Fiber:** 4g
## **Conclusion**
A **healthy, restaurant-worthy meal** that’s easy enough for busy nights but impressive for guests. The Mediterranean flavors transport you to a seaside villa with every bite!
## **Recommendation**
– **Pair with:** A crisp Greek salad, roasted potatoes, or a glass of Assyrtiko wine.
– **Meal prep:** Makes great leftovers—flavors deepen overnight!
– **Alternative protein:** Try with shrimp or white fish for a pescatarian twist.
## **Embracing Healthful Indulgence**
– **Leaner option:** Use skinless chicken breasts and reduce oil slightly.
– **More veggies:** Add zucchini or bell peppers for extra nutrients.
– **Low-sodium:** Rinse olives and artichokes, use reduced-sodium broth.