Lemon Chicken with Artichokes & Olives

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Lemon Chicken with Artichokes & Olives

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Servings: 4

  • Dietary: Low-carb, Keto-friendly, Gluten-free

Ingredients

  • 4-6 Bone-in, skin-on chicken thighs (approx. 1.5 lbs)

  • 1 can (14 oz) Artichoke hearts, drained and halved

  • 1/2 cup Castelvetrano or Kalamata olives, pitted

  • 1 small Red onion, sliced into wedges

  • 3 cloves Garlic, smashed

  • 1 Large lemon (half sliced into rounds, half juiced)

  • 1/2 cup Dry white wine (or extra chicken broth)

  • 1/2 cup Chicken bone broth

  • 2 tbsp Fresh oregano or thyme (plus more for garnish)

  • 2 tbsp Olive oil

  • Salt & Pepper to taste

Instructions

  1. Sear the Chicken: Season chicken thighs generously with salt and pepper. In a large skillet over medium-high heat, add olive oil. Place chicken skin-side down and sear until golden and crispy (about 6–8 minutes). Flip and sear for 2 minutes. Remove chicken and set aside.

  2. Sauté Aromatics: In the same pan, add the red onion wedges. Cook for 3 minutes until softened. Stir in the garlic, artichoke hearts, and lemon slices. Cook for another 2 minutes until the artichokes get a little color.

  3. Deglaze: Pour in the white wine, scraping the bottom of the pan to release all those flavorful browned bits (the fond). Let it reduce by half.

  4. Braise: Add the chicken broth, lemon juice, olives, and fresh herbs. Return the chicken to the pan, nestling the pieces into the liquid but keeping the crispy skin above the water line.

  5. Finish: Simmer on medium-low for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

  6. Garnish: Top with fresh herbs and an extra drizzle of olive oil before serving.

Nutritional Info (Per Serving)

Calories Protein Net Carbs Fat
385 28g 6g 26g

Note: Nutritional values are estimates. Using skinless breasts will significantly lower the fat and calorie count, but may result in a drier dish.

Benefits & Tips

  • Anti-Inflammatory: Artichokes are packed with cynarin and silymarin, which support liver health and digestion.

  • Pro-Tip (The Skin): To keep the skin extra crispy while the bottom braises, pop the whole skillet under the broiler for the final 2 minutes of cooking.

  • The “Salty” Factor: If using Kalamata olives, rinse them first. They are much saltier than Castelvetrano olives and can easily overpower the sauce.

Q&A

Q: Can I use chicken breasts instead?

A: Yes, but decrease the simmering time to 8–10 minutes to avoid toughening the meat.

Q: What should I serve this with?

A: To soak up the sauce, try Orzo pasta, cauliflower rice, or a crusty piece of sourdough bread.

Q: Can I make this ahead of time?

A: It’s best fresh, but it reheats well. Just note that the lemon flavor intensifies overnight, making it more “zingy” the next day.

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