Description
A delightful and wholesome dish combining the bright flavors of lemon with savory artichokes and olives, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 lemon, juiced and zested
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup pitted green olives, halved
- 1/2 cup chicken broth
- 1/4 cup white wine (optional)
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, oregano, basil, and garlic powder.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced red onion and minced garlic. Sauté for 2 minutes until aromatic.
- Stir in the artichoke hearts and green olives. Cook for another 2 minutes.
- Pour in the chicken broth, white wine (if using), lemon juice, and lemon zest, bringing the mixture to a simmer.
- Return the chicken to the skillet, spooning some of the sauce and vegetables over each breast.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is slightly reduced.
- Garnish with fresh chopped parsley before serving.
Notes
For enhanced flavor, marinate the chicken in olive oil, lemon juice, and herbs for a few hours before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg