Description
This one-pan lemon chicken recipe makes juicy, tender chicken with the Mediterranean flavors of crisp white wine, tangy artichokes and salty olives for an easy chicken dinner that’s ready in 30 minutes.
Ingredients
Scale
- 1 lb. chicken breasts, thighs or drumsticks
- 2 lemons
- 1 can artichoke hearts, halves or quarters
- 1/3 cup olives, chopped (Tip: I used a mix of green and black olives but you can use whatever olives you prefer)
- 1/2 onion, thinly sliced
- 2 large handfuls of spinach
- 1/4 cup dry white wine
- 1/4 cup chicken broth or water
- 2 tbsp olive juice (Optional but it really adds a nice depth to the sauce!)
- Salt and pepper to taste
Instructions
- Season chicken breasts with olive oil, garlic salt and oregano (Tip: if you don’t have garlic salt, you can use garlic powder and onion powder).
- Juice one lemon, cut the 2nd lemon into rounds or wedges.
- Cook the seasoned chicken in a hot pan until browned on both sides but not cooked through; set aside on a plate.
- If the pan is dry, add a little more oil to the pan and add onions, let cook until fragrant.
- Add lemon juice, white wine, olive juice, and chicken broth, stirring up the browned bit at bottom of pan to make a light sauce.
- Add artichokes and lemon rounds, bring to a boil and then add the chicken along with any accumulated juices on the plate.
- Lower heat and simmer until chicken is cooked through.
- Add olives and spinach and cook until olives are warmed and spinach is just wilted.
- Remove from heat and serve.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner