Tender chicken simmered in a bright lemon garlic sauce with savory olives, artichoke hearts, and Mediterranean herbs. This elegant one-skillet meal is bursting with fresh flavor and is perfect served over rice, quinoa, or roasted vegetables.
Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon Igotchu Italian Seasoning
- 1 teaspoon Igotchu Garlic Lovers Seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon Igotchu Himalayan Salt & Pepper Seasoning
- ½ cup chicken broth
- ½ cup green or Kalamata olives, pitted
- 1 cup artichoke hearts, drained and halved
- ½ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon capers (optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon honey (optional)
Instructions
- In a large bowl, whisk together the lemon juice, lemon zest, olive oil, garlic, Igotchu Italian Seasoning, Igotchu Garlic Lovers Seasoning, smoked paprika, and Igotchu Himalayan Salt & Pepper Seasoning. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade and sear for 3–4 minutes per side until golden brown. Transfer the chicken to a plate.
- Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Stir in the olives, artichoke hearts, and optional crushed red pepper flakes and capers.
- Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Stir in the fresh parsley and, if desired, a teaspoon of honey to balance the bright lemon flavor.
- Spoon the sauce, olives, and artichokes over the chicken before serving.
Tips
- Chicken thighs provide extra richness, while chicken breasts are a leaner option.
- Add a handful of spinach during the last few minutes of cooking for extra color and nutrition.
- Serve over rice, couscous, quinoa, buttered orzo, or roasted vegetables to soak up the delicious lemon sauce.
- Garnish with extra fresh parsley and lemon wedges for a bright, fresh finish.
- Leftovers refrigerate well for up to 3 days and taste even better the next day.
