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Overhead view of golden-skinned chicken thighs in a skillet with artichoke hearts, olives, and lemon slices in a glossy sauce.

Mediterranean Skillet Chicken with Artichokes and Lemon

Bone-in chicken thighs seared crisp, then simmered with artichokes, olives, capers, and lemon in one skillet for a quick Mediterranean dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 364
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 bone-in, skin-on chicken thighs (about 200 g each)
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
For the Sauce
  • 4 garlic cloves thinly sliced
  • 1 cup artichoke hearts / 240 g; jarred or canned in water, drained and halved
  • 1 lemon large; half thinly sliced, half juiced (about 3 tbsp juice)
  • 1 cup chicken broth / 240 ml; low-sodium
  • 1/3 cup kalamata olives / 50 g; pitted
  • 2 tbsp capers drained
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley chopped

Method
 

Sear the Chicken
  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat the olive oil in a 30 cm / 12-inch skillet over medium-high heat. Add the chicken skin side down and sear for 6 to 7 minutes without moving it, until the skin is deep golden and crisp.
  3. Flip and sear the other side for 3 minutes, then transfer the chicken to a plate.
Simmer with Artichokes and Lemon
  1. Lower the heat to medium. Add the garlic to the skillet and cook for 30 seconds, until fragrant but not browned.
  2. Add the artichoke hearts, lemon slices, and oregano. Cook for 2 minutes, stirring and scraping up any browned bits from the bottom of the pan.
  3. Pour in the chicken broth and lemon juice, then add the olives and capers. Bring to a simmer.
  4. Return the chicken to the skillet, skin side up, nestling it into the sauce without submerging the skin. Cover and simmer on low for 20 to 22 minutes, until an instant-read thermometer inserted into the thickest part reads 165 F / 74 C.
  5. Uncover the skillet and simmer for another 3 to 4 minutes so the sauce reduces slightly and the skin firms back up instead of staying steamy.
  6. Stir in the parsley, taste the sauce, and add more salt if needed. Serve straight from the skillet.

Notes

  • Pat chicken completely dry before searing for the crispest skin.
  • Don't skip the uncovered finish, or the skin turns soft again.
  • Taste before adding salt, olives and capers bring plenty already.
  • Use a thermometer, chicken is done at 165 F / 74 C, not by time alone.