Mediterranean Chicken Dish
Bright, herb-scented Mediterranean Chicken Dish with juicy, seared chicken, briny olives, tender artichokes, and burst cherry tomatoes, all finished in the oven for an easy, comforting one-pan meal.
Ingredients
For the Chicken & Marinade
- 4 pieces boneless chicken breasts Skinless, boneless thighs can be used for more flavor.
- 2 tbsp olive oil Can be reduced to 1 tbsp to lower fat.
- 1 piece lemon (juice and zest) Fresh lemon juice is essential for brightness.
- 3 cloves garlic, minced
- 1 tsp oregano Use fresh if available.
- 1 tsp thyme Use fresh if available.
- to taste salt & pepper Adjust to taste.
For the Vegetables & Finish
- 1 can artichoke hearts, quartered Thawed frozen artichokes are an alternative.
- 1/2 cup green olives, sliced Can rinse for low-sodium option.
- 1/2 cup cherry tomatoes, halved
- to taste fresh parsley, for garnish Chopped finely for even distribution.
Instructions
Make the Marinade
- In a bowl 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.
- Add the 4 boneless chicken breasts and toss to coat. Let sit for 30 minutes at room temperature or up to 2 hours in the fridge.
Sear the Chicken
- Preheat the oven to 375°F (190°C). Remove chicken from marinade and reserve the marinade for later.
- Heat a heavy ovenproof skillet over medium-high heat. Add a small drizzle of olive oil if needed.
- Sear chicken 4–5 minutes per side until golden brown.
Add Vegetables and Bake
- Nestle the quartered artichoke hearts, sliced green olives, and halved cherry tomatoes around the seared chicken. Pour the reserved marinade over everything.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, until the chicken reads 165°F (74°C) internally.
Garnish and Serve
- Remove the skillet and let the chicken rest for 5 minutes. Sprinkle with chopped fresh parsley and serve.
Notes
This dish pairs well with couscous, crusty bread, or a simple green salad. Can be made ahead and reheats well.