Just imagine the inviting aroma of lemons and olives wafting through your kitchen—these are the scents of a Mediterranean escape right at your dinner table! This One Pan Lemon Chicken with Artichokes and Olives is my go-to weeknight dinner for those busy evenings when time slips away from me. In just 30 minutes, you can whip up a dish that’s not only delightfully easy but also gluten-free and incredibly satisfying. The juicy chicken melds perfectly with tangy artichokes and briny olives, creating a meal that’s anything but mundane. Plus, the one-pan magic means less cleanup, leaving you with more time to enjoy your delicious creation. Ready to transform your dinner routine? Let’s dive deeper into this flavorful culinary journey!
Why is this recipe a must-try?
Effortless Cooking: With everything cooked in one pan, cleanup is a breeze, making it perfect for busy weeknights.
Mediterranean Delight: The combination of zesty lemon, tender artichokes, and salty olives transports your taste buds to sunny shores.
Versatility: Want a seafood twist? Swap the chicken for shrimp! You can even serve it over quinoa or pasta for a heartier meal.
Health-Conscious Choice: Not only is this dish gluten-free, but it’s also packed with protein and healthy fats, aligning with various dietary needs.
Crowd-Pleasing Flavor: Rich, savory, and slightly tangy, this dish is a guaranteed hit whether you’re entertaining guests or enjoying a cozy family dinner.
Try it alongside a fresh green salad for an added crunch!
One Pan Lemon Chicken Ingredients
• Discover everything you need to create this delightful dish!
For the Chicken
- Boneless, skinless chicken thighs or breasts – This primary protein keeps the dish juicy and flavorful.
For the Sauce
- Olive oil – Ideal for cooking, but feel free to swap with avocado oil for a unique taste.
- Butter – Adds a creamy richness; substitute with vegan butter for a dairy-free option.
- White wine – Brings acidity to the flavors; chicken broth works well if you prefer a non-alcoholic choice.
- Lemon juice – Essential for balancing and brightening the dish; fresh juice is best, though bottled can suffice.
- Olive juice – Infuses a briny taste; caper brine serves as a great alternative if needed.
For the Veggies
- Artichokes – These lend a special texture; canned or frozen varieties are perfect! Mushrooms can be used as a fun twist.
- Olives – They add a Mediterranean flair; choose between green or black based on what you love.
- Spinach – A nutritious boost that enhances color; kale or Swiss chard are suitable substitutes if spinach is not on hand.
For Garnish
- Lemon wedges – Perfect for a pop of flavor; can be omitted if you don’t have them on hand.
This One Pan Lemon Chicken with Artichokes and Olives promises simplicity and satisfaction, making it a fantastic addition to your weeknight dinner repertoire!
Step‑by‑Step Instructions for One Pan Lemon Chicken with Artichokes and Olives
Step 1: Prepare Chicken
Begin by seasoning your boneless, skinless chicken thighs or breasts generously with salt and pepper. In a large skillet, heat a splash of olive oil over medium-high heat until shimmering but not smoking. Sear the chicken pieces for 4-5 minutes on each side until they achieve a golden-brown color. Once browned, remove the chicken from the skillet and set aside to rest.
Step 2: Build Sauce
In the same skillet, add a tablespoon of butter, followed by half a cup of white wine, a splash of lemon juice, and a bit of olive juice. Using a wooden spoon, scrape the browned bits from the bottom of the pan, which will enhance the sauce’s flavor. Simmer the mixture on medium heat for about 3-4 minutes, allowing the ingredients to meld beautifully.
Step 3: Add Veggies
Stir in the artichokes, lemon wedges, and olives into the simmering sauce. Let it cook for another 3-5 minutes, allowing the flavors to blend and the sauce to thicken slightly. Keep an eye on those vibrant colors and enticing aromas—this is where the dish starts to come alive with Mediterranean flair!
Step 4: Finish Cooking Chicken
Return the seared chicken back into the skillet, nestled among the vegetables, and pour any reserved juices over the top. Lower the heat to a gentle simmer and cook for an additional 5-7 minutes. This ensures the chicken cooks through completely, reaching an internal temperature of 165°F while soaking up all the delicious flavors from the One Pan Lemon Chicken with Artichokes and Olives.
Step 5: Incorporate Spinach
With the chicken fully cooked, add a couple of handfuls of fresh spinach to the skillet. Stir gently for 1-2 minutes until the spinach is just wilted and vibrant. Remove the skillet from the heat, letting it rest for a moment before serving—this keeps the chicken juicy while adding a lovely green hue to your dish.
What to Serve with One Pan Lemon Chicken with Artichokes and Olives
Brighten up your dinner table with delightful sides that complement this Mediterranean-inspired dish!
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Creamy Mashed Potatoes: These rich, buttery potatoes provide a wonderfully smooth texture that pairs perfectly with the saucy chicken. Their comfort will warm your heart.
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Crispy Garlic Bread: Crunchy and golden, this bread is the ideal vessel to soak up the delicious lemony sauce. You’ll find everyone reaching for more!
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Mediterranean Quinoa Salad: A fresh mix of quinoa, cucumbers, and feta brings a vibrant, colorful crunch alongside the chicken, balancing richness with lightness.
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Steamed Asparagus: Tender asparagus offers a lovely green contrast and a hint of earthiness that harmonizes beautifully with the artichokes.
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Roasted Vegetables: A mix of bell peppers, zucchini, and carrots drizzled with olive oil elevates flavor with sweetness and pairs excellently with the savory chicken.
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Chilled White Wine: A crisp Sauvignon Blanc enhances the dish’s zesty flavors, offering a refreshing finish to your meal that perfectly completes the experience.
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Fresh Green Salad: A mix of leafy greens, cherry tomatoes, and olives will add a garden-fresh taste, lightening the meal while complementing the Mediterranean theme.
Feel free to mix and match, creating a feast that celebrates the vibrant flavors of this One Pan Lemon Chicken with Artichokes and Olives!
Expert Tips for One Pan Lemon Chicken
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Proper Heating: Ensure your skillet is adequately heated before adding the chicken. This prevents sticking and helps achieve a nice, golden sear.
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Rest Time: Allow the chicken to rest for a few minutes after cooking. This step locks in moisture, keeping your One Pan Lemon Chicken tender and juicy.
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Watch the Spinach: Don’t overcook the spinach! It should be just wilted for optimal texture and vibrant color.
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Use a Thermometer: Check for doneness with a meat thermometer. Chicken should reach an internal temperature of 165°F for safety and best flavor.
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Flavor Depth: Scrape the browned bits from the pan when building the sauce. These bits add incredible depth to your dish and enhance the overall flavor.
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Experiment with Substitutes: Feel free to swap ingredients! For instance, try adding capers for an extra briny punch or substitute chicken with shrimp for a seafood twist.
Storage Tips for One Pan Lemon Chicken
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Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing to prevent condensation.
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Freezer: For longer storage, place the cooled chicken in a freezer-safe container or bag. It will keep well for up to 2 months—just be sure to label it with the date!
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Reheating: When ready to enjoy leftovers, thaw gently in the refrigerator overnight before reheating. Warm it in a skillet over medium heat, adding a splash of water or broth to keep the chicken moist.
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Avoid Texture Loss: If storing, it’s best to keep the spinach separate and add it fresh when you reheat the dish, ensuring every bite of your One Pan Lemon Chicken with Artichokes and Olives is as vibrant as the first serving!
One Pan Lemon Chicken with Artichokes and Olives Variations
Feel free to let your creativity shine as you customize this vibrant dish to suit your palate!
- Shrimp Swap: Replace chicken with shrimp for a delightful seafood twist that cooks even faster.
- Capers Boost: Add capers alongside artichokes to introduce a briny pop that complements the olives wonderfully.
- Quinoa Base: Serve over a bed of quinoa instead of traditional sides for a hearty and nutritious meal.
- Vegetarian Delight: Use chickpeas in place of chicken for a protein-packed vegetarian option that doesn’t skimp on flavor.
- Spice It Up: Add a pinch of red pepper flakes or some diced jalapeños for a subtle kick that balances the citrus zest.
- Creamy Twist: Stir in a dollop of Greek yogurt or a splash of cream at the end for an extra creamy finish.
- Herb Infusion: Fresh herbs like parsley or basil can brighten your dish and add freshness; sprinkle them on before serving.
- Change of Greens: Swap fresh spinach with sautéed kale or Swiss chard for a different texture and added nutrients.
For an easy side, serve this dish alongside Lemon Garlic Chicken or a refreshing green salad to complete your Mediterranean feast!
Make Ahead Options
These One Pan Lemon Chicken with Artichokes and Olives are perfect for busy home cooks looking to save time during the week! You can season the chicken and refrigerate it for up to 24 hours in advance, which enhances the flavor while keeping it juicy. Additionally, you can prepare the sauce (butter, white wine, lemon juice, and olive juice) and store it in an airtight container for up to 3 days. When you’re ready to cook, simply reheat the sauce on medium heat, add the artichokes and olives, then return the seasoned chicken to the skillet. This way, you achieve delectable, restaurant-quality results with minimal effort, making your dinner routine a breeze!
One Pan Lemon Chicken with Artichokes and Olives Recipe FAQs
What type of chicken should I use?
Absolutely! For this recipe, I highly recommend using boneless, skinless chicken thighs or breasts. Thighs tend to remain juicier, but either option will work beautifully. Just make sure they’re evenly sized for consistent cooking!
How do I choose ripe lemons for this dish?
Very! Look for lemons that feel heavy for their size, indicating juiciness. The skin should be smooth and slightly glossy, while any blemishes or dark spots may indicate overripeness. Freshness will enhance the bright citrus flavor in your One Pan Lemon Chicken.
Can I store leftovers, and for how long?
Definitely! You can store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let the dish cool down before sealing the container, as this helps prevent any moisture build-up, which can lead to sogginess.
What’s the best way to freeze this dish?
I’d love to help! First, allow the One Pan Lemon Chicken with Artichokes and Olives to cool completely. Then, transfer it to a freezer-safe container or bag, labeling it with the date. It will keep well for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently in a skillet. Adding a splash of broth will help retain moisture!
How can I avoid overcooking the chicken?
Very good question! Using a meat thermometer is key. Chicken should reach an internal temperature of 165°F to be perfectly cooked. I recommend checking it a few minutes before the end of cooking time. If it’s done early, cover it to retain warmth without cooking it further.
Is this dish safe for people with olive allergies?
Absolutely, but caution is essential! Since olives are a prominent ingredient, you can substitute them with alternatives such as sun-dried tomatoes for a different flavor profile. Always review ingredients and consult with a healthcare provider if allergies are a concern.
One Pan Lemon Chicken with Artichokes and Olives Delight
Ingredients
Equipment
Method
- Begin by seasoning your chicken generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add butter, white wine, lemon juice, and olive juice. Scrape the browned bits from the bottom of the pan. Simmer for 3-4 minutes.
- Stir in the artichokes, lemon wedges, and olives into the sauce. Cook for another 3-5 minutes to blend the flavors and thicken.
- Return the chicken to the skillet and pour any reserved juices over. Lower heat and simmer for an additional 5-7 minutes until chicken reaches 165°F.
- Add the spinach and stir gently for 1-2 minutes until wilted. Remove from heat and let rest before serving.
