I used to think “healthy eating” meant boring salads and bland, steamed everything. Then I discovered the vibrant, sun-drenched flavors of the Mediterranean diet, and my entire world changed! It’s not about restriction; it’s about celebrating fresh, incredible ingredients that make you feel amazing from the inside out. This lifestyle is full of flavor, joy, and some of the best food you’ll ever eat.
This Lemony Artichoke Mediterranean chicken skillet is the perfect example of what I’m talking about. It’s a complete meal that comes together in one pan, loaded with tender chicken, tangy artichokes, and a bright, garlicky sauce you’ll want to soak up with a piece of crusty bread. It’s the kind of meal that proves healthy eating is anything but boring.
Why You’ll Adore This Easy Weeknight Meal
This recipe has become a staple in my kitchen, and I have a feeling it will in yours, too. It’s one of those perfect one pan Mediterranean meals that checks all the boxes.
- Incredibly Flavorful: The combination of zesty lemon, savory garlic, and briny capers creates a restaurant-quality sauce right in your own kitchen. It’s a true
lemon garlic chicken Mediterranean styledish. - Packed with Nutrients: You’re getting lean protein from the chicken, tons of fiber from the artichokes and spinach, and healthy fats from the olive oil. It’s one of my favorite heart healthy dinner ideas!
- Effortless Cleanup: Everything cooks in a single skillet, which means you can spend more time enjoying your dinner and less time washing dishes.
- Naturally Gluten-Free: With no breading or flour, this is a perfect gluten free Mediterranean chicken dinner that everyone at the table can enjoy.
The Power Trio: What Makes This Dish Sing
The magic of Mediterranean cooking lies in using simple, high-quality ingredients. This dish really lets a few key players shine.
Extra Virgin Olive Oil
This is the heart and soul of Mediterranean cooking! A good quality EVOO doesn’t just keep things from sticking to the pan; it adds a beautiful, slightly peppery flavor that you just can’t get from other oils. It’s also packed with healthy monounsaturated fats and antioxidants.
Bright, Zesty Lemons
Fresh lemon juice and zest are non-negotiable here! They cut through the richness of the sauce and brighten up all the other flavors. That little bit of zest at the end is like a burst of sunshine that brings the whole dish to life.
Tender Artichoke Hearts
Artichokes are a powerhouse of fiber and have a wonderful, meaty texture. They soak up the delicious flavors of the sauce, adding a lovely tang and making the dish feel so satisfying and complete. They’re a fantastic answer to the question, “what to eat on Mediterranean diet.”
My Secrets for Skillet Success
Over the years, I’ve learned a few tricks that take this dish from good to great. These simple steps make all the difference!
- Don’t Crowd the Pan. When you’re searing the chicken, make sure each cutlet has plenty of space. If you overcrowd the pan, the chicken will steam instead of getting that beautiful golden-brown crust. Work in batches if you need to—it’s worth the extra minute!
- Scrape Up Those Browned Bits! After you sear the chicken, you’ll see little browned bits stuck to the bottom of the skillet. That’s pure flavor! When you pour in the white wine, use a wooden spoon to gently scrape them up. This process, called deglazing, builds the foundation for an incredibly rich sauce.
- Use Fresh Everything. While dried herbs are great, using fresh thyme and parsley really elevates the final dish. The same goes for the lemon and garlic—the flavor from fresh ingredients is always brighter and more robust than their bottled or powdered counterparts.
Alright, let’s get to the best part! I know you’re going to love making this gorgeous Mediterranean chicken and artichoke recipe.
Skillet-Braised Lemony Artichoke Chicken
Ingredients
- 1 ½ pounds 680 g boneless, skinless chicken breasts
- 1 ½ teaspoons dried oregano
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons high-quality extra virgin olive oil divided
- 6 cloves garlic thinly sliced
- ¼ cup 60 ml dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 large lemon zested and juiced separately
- 2 14-ounce / 400 g cans quartered artichoke hearts in water, no-salt-added, drained
- 2 tablespoons capers rinsed and drained
- 2 cups 60 g packed fresh baby spinach
- ¼ cup chopped fresh flat-leaf parsley for garnish
Instructions
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Slice each chicken breast horizontally to create two thin cutlets. Place the cutlets between two sheets of parchment paper and gently pound them to a uniform ¼-inch thickness. In a small bowl, combine the oregano, thyme, paprika, kosher salt, and black pepper. Pat the chicken cutlets thoroughly dry with paper towels and season both sides evenly with the spice mixture.
- Sear for Flavor: Heat 2 tablespoons of the extra virgin olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, carefully place the seasoned chicken cutlets in the pan in a single layer (work in batches if necessary to avoid crowding). Sear for 2-3 minutes per side, until a golden-brown crust forms. The chicken will not be fully cooked. Transfer the seared chicken to a plate and set aside.
- Build the Sauce: Reduce the skillet heat to medium. Add the remaining 1 tablespoon of olive oil. Add the sliced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it burn. Pour in the dry white wine to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by about half, about 1-2 minutes.
- Combine and Braise: Turn off the heat. Stir in the lemon juice, rinsed capers, and the drained artichoke hearts. Arrange the seared chicken cutlets back into the skillet, nestled amongst the artichokes. Spoon some of the sauce and garlic over the chicken. Transfer the skillet to the preheated oven and bake, uncovered, for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Finish and Serve: Carefully remove the hot skillet from the oven. Scatter the fresh spinach over the top; the residual heat will cause it to wilt perfectly in about a minute. Garnish the entire dish generously with the reserved lemon zest and freshly chopped parsley. Serve immediately.
Notes
- Serving Suggestion: This dish is outstanding served over a bed of whole-grain farro, quinoa, or whole wheat couscous to soak up the delicious pan sauce. A simple green salad with a light vinaigrette completes the meal.
- Ingredient Quality: Using no-salt-added canned artichokes is crucial for keeping the sodium levels low. If you can only find regular canned artichokes, be sure to rinse them thoroughly under cold water.
- Don't Skip the Sear: Searing the chicken is not just for color; it creates a foundation of flavor in the pan that is essential for a rich, complex sauce without added butter or excess salt.
Nutrition Information
(per serving)- Calories: 346 kcal
- Protein: 39 g
- Fat: 13 g
- Saturated Fat: 2.2 g
- Carbohydrates: 11 g
- Dietary Fiber: 8 g
- Sodium: 321 mg
- Added Sugars: 0 g
I truly hope this delicious Mediterranean chicken skillet shows you just how incredible and satisfying this way of eating can be. It’s all about enjoying beautiful, fresh food that nourishes your body and soul.
Give this recipe a try and let me know what you think in the comments below! I love hearing from you.
