Mediterranean Chicken With Artichokes (Print-Friendly Version)
Zesty one-pan chicken with artichokes and asparagus, bursting with Mediterranean flavors.
# What You'll Need:
→ Chicken Marinade
01 -
1½ pounds boneless skinless chicken thighs or breasts
02 -
3 tablespoons olive oil
03 -
2 tablespoons lemon juice
04 -
2 cloves garlic, minced
05 -
1 teaspoon dried oregano
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
→ Vegetables & Sauce
08 -
1 tablespoon olive oil
09 -
1 bunch asparagus, trimmed and cut into 2-inch pieces
10 -
1 can (14 oz) artichoke hearts, drained and halved
11 -
½ cup cherry tomatoes, halved
12 -
¼ cup pitted Kalamata olives
13 -
¼ cup crumbled feta cheese
14 -
1 tablespoon fresh parsley, chopped (for garnish)
# How to Make It:
01 -
In a bowl or zip-top bag, combine chicken, olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss to coat and marinate for at least 20 minutes or up to 8 hours in the fridge.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6–7 minutes per side, or until golden and cooked through. Remove and set aside.
03 -
In the same skillet, add asparagus and cook for 3 minutes. Then add artichokes and cherry tomatoes. Cook for another 3–4 minutes until vegetables are just tender.
04 -
Return chicken to skillet, add olives, and stir everything gently to combine. Cook for 2 minutes to heat through.
05 -
Top with crumbled feta and fresh parsley. Serve warm, optionally with rice, couscous, or crusty bread.
# Additional Tips:
01 -
Chicken can be grilled instead of pan-cooked for extra flavor.
02 -
Use marinated artichokes for added zest and flavor.
03 -
Add spinach or sun-dried tomatoes for extra Mediterranean flair.
04 -
Pairs well with quinoa, orzo, or lemon potatoes.
05 -
Leftovers keep well refrigerated for up to 3 days.