Ingredients
4 Boneless, skinless chicken thighs (or breasts, though thighs stay juicier)
1 can (14 oz) Artichoke hearts, drained and halved
1 cup Green olives (Castelvetrano are best for that bright green look)
1/2 cup Kalamata olives (for contrast)
3 cloves Garlic, minced
1/2 cup Dry white wine (or chicken broth)
1/4 cup Extra virgin olive oil
Juice and zest of 1 large lemon
2 tbsp Fresh oregano or parsley, chopped
Salt and black pepper to taste
Instructions
Sear the Chicken: Season the chicken generously with salt and pepper. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside (it won’t be fully cooked yet).
Sauté Aromatics: In the same pan, add the minced garlic and sauté for 1 minute until fragrant. Pour in the white wine (or broth) to deglaze the pan, scraping up any brown bits from the bottom.
Assemble the Pan: Return the chicken to the skillet. Nestle the artichoke hearts and both types of olives around the chicken pieces.
The Sauce: Whisk together the remaining olive oil, lemon juice, lemon zest, and half of the fresh herbs. Pour this mixture evenly over the chicken and vegetables.
Simmer/Braise: Lower the heat to medium-low, cover the pan, and simmer for 12–15 minutes (or until the chicken reaches an internal temperature of 74°C).
Optional: If you want that roasted look from the photo, you can pop the skillet under a broiler for 2–3 minutes at the end.
Finish: Garnish with the remaining fresh herbs before serving.
