Description
A bright and herb-scented Mediterranean chicken dish featuring lemon-garlic marinated chicken, tender artichoke hearts, briny green olives, and juicy cherry tomatoes, perfect for weeknight dinners.
Ingredients
- 4 boneless chicken breasts
- 2 tbsp olive oil (about 30 ml)
- Juice and zest of 1 lemon
- 3 garlic cloves, minced
- 1 tsp oregano
- 1 tsp thyme
- Salt & pepper, to taste
- 1 can artichoke hearts, quartered
- 1/2 cup green olives, sliced
- 1/2 cup cherry tomatoes, halved
- Fresh parsley, chopped, for garnish
Instructions
- Combine 2 tbsp olive oil, juice and zest of 1 lemon, minced garlic, 1 tsp oregano, 1 tsp thyme, and a pinch of salt and pepper in a bowl to make the marinade.
- Add the chicken breasts and toss to coat, then let them marinate for 30 minutes at room temperature.
- Preheat the oven to 375°F (190°C).
- Remove the chicken from the marinade, reserving the marinade.
- Heat a heavy ovenproof skillet over medium-high heat, searing the chicken for 4–5 minutes per side until golden brown.
- Nestle the quartered artichokes, sliced olives, and halved tomatoes around the chicken in the skillet.
- Pour the reserved marinade over everything, distributing evenly.
- Transfer the skillet to the oven and bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet and let the chicken rest for 5 minutes before garnishing with chopped parsley and serving.
Notes
For a lower-fat option, reduce olive oil to 1 tbsp. This dish is great for weeknights, casual dinner parties, or meal prep.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean