Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup artichoke hearts, drained and halved
• ½ cup Kalamata olives, pitted
• ½ cup chicken broth
• 1 tablespoon capers (optional)
• ¼ cup fresh parsley, chopped

Instructions:

1. In a bowl, combine the lemon zest, lemon juice, oregano, garlic powder, salt, and black pepper.
2. Coat the chicken breasts with the mixture and let marinate for 15–30 minutes.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Sear the chicken for 4–5 minutes per side until golden brown.
5. Add the chicken broth, artichoke hearts, olives, and capers around the chicken.
6. Reduce the heat to medium-low, cover, and simmer for 15–20 minutes, or until the chicken is fully cooked.
7. Spoon the sauce over the chicken and cook uncovered for 2–3 minutes to slightly reduce the liquid.
8. Sprinkle with fresh parsley before serving.

Prep Time:

15 minutes

Cook Time:

25 minutes

Servings:

4

Serving Suggestions:

Serve with rice, mashed potatoes, roasted vegetables, couscous, or crusty bread to soak up the delicious lemony sauce.

🍋✨ Tender chicken, briny olives, and artichokes come together in a bright Mediterranean-style dish that’s both elegant and easy to make.