Description
A vibrant and flavorful dish featuring chicken coated in zesty lemon juice, artichokes, and olives, perfect for quick weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Juice of 2 lemons
- 1 can (15 oz) artichoke hearts, drained and quartered
- 1 cup olives, pitted and sliced (such as Kalamata or green olives)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Season the chicken breasts with salt, pepper, and dried oregano.
- Add the seasoned chicken to the skillet; cook until golden brown, about 5-7 minutes per side.
- Remove the chicken from the skillet and set aside.
- Sauté minced garlic in the same skillet for about 30 seconds until fragrant.
- Pour in lemon juice, followed by the artichoke hearts and olives; stir to combine and simmer for 1 minute.
- Return the chicken to the skillet and simmer for an additional 5 minutes.
- Garnish with freshly chopped parsley before serving.
Notes
Serving suggestions include pairing with couscous or roasted vegetables. Great with a crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean