Mediterranean Chicken with Artichokes, Olives and Oregano

Y’all! This dish right here is literally the sssshhhhiiiiitttt. It’s so good, so fresh, so seasonal, and even fun to prepare. I love when I can channel my cooking/culinary days and really do some work in the kitchen. I’m not talking about making a basic pasta salad or chicken fried rice; I’m talking high heat, searing protein and creating something so delicious and beautiful.

I have to say – if you can’t already tell – I was very proud of myself for inventing this dish. Basically, I look for inspo through other recipes and then figure out how to re-create it to where it’s different and more of my own. I’ve been really trying to live-post on my Instagram story when I am cooking something I am super excited about and eager to share. Fortunately, I got a lot of good feedback from this dish and people were already requesting to see the exact recipe so they could prepare it before I even posted it on my blog. Winner winner, chicken dinner!

For this recipe you will need:

  • 2 chicken breasts & 2 chicken thighs, skin on
  • 2 Tbsp olive oil
  • 1 small shallot, small dice
  • 4 garlic cloves, smashed
  • 1 jar marinated artichoke hearts
  • 1/2 cup kalamata olives
  • 1/2 cup green olives, such as Castelvetrano
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 3 sprigs oregano
  • 1 lemon, juiced
  • Kosher salt & freshly ground black pepper
  1. Start by generously seasoning the chicken breast with salt & pepper on all sides.
  2. Heat 2 Tbsp olive oil in an oven-proof skillet over high heat.
  3. Once the heat is clearly hot & smoky, add the chicken and sear skin-side down.
  4. Sear the chicken until the skin is golden brown and crispy, about 8-10 minutes. *You will know when it’s time to flip the chicken when the skin has naturally released itself from the bottom of the pan. Do NOT rip the chicken skin from the pan.*
  5. Remove the chicken and set aside.
  6. Turn the heat to medium and add the shallot and whole garlic cloves. Cook for 2 minutes.
  7. Degalze the pan with 1/2 cup white wine. Allow the wine to reduce slightly, scraping the brown bits with a wooden spoon from the bottom of the pan.
  8. Add the artichoke hearts, olives, oregano sprigs, lemon juice and chicken broth.
  9. Add the chicken (and it’s juices) back to the skillet and cook until the breasts are at 160 degrees F and the thighs are at 180 degrees F. *Thighs take longer as the area near the bone can still be raw even when meat reads 160 degrees.*
  10. This is an optional step but I removed the chicken from the skillet once it was finished and removed all of the vegetables with a slotted spoon. Discard the oregano sprigs & whole garlic cloves. Add 2 Tbsp unsalted butter to the sauce and simmer over low. The sauce will become super velvety and even more delicious.

We served our chicken over a quinoa which had been tossed with blistered tomatoes, fresh herbs & Parmesan cheese.
You may also serve your chicken with rice, cous cous, orzo, or another form of pasta.

I hope you all LOVE this recipe as much as we did!



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