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This one-pan chicken with artichokes and olives is one of those recipes you’ll come back to again and again. Juicy chicken breast cooks up with tender artichokes, briny olives, garlic, and a splash of lemon for a simple dish that’s packed with bright, Mediterranean-inspired flavor.
This chicken with artichokes and olives recipe is perfect for busy weeknights when you want something healthy but don’t want a sink full of dishes. Everything comes together in one pan in about 30 minutes, making it a go-to for quick, high-protein meals that still feel wholesome and satisfying. For more one-pan meals, try our French onion chicken skillet, healthy marry me chicken skillet, and cream of mushroom chicken skillet next!
Table of Contents
🔍 Quick Look: Chicken with Artichokes and Olives
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 15 minutes
- 🕒 Total Time: 30 minutes
- 🍽 Calories: ~317 kcal per serving
- 👥 Servings: 4 servings
- 🥣 Key Ingredients: Chicken breasts, shallots, garlic, artichoke hearts, olives, lemon juice, chicken broth, feta cheese
- 👩🍳 Cook Method: One-Pan Meal
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Easy & Healthy: It’s an easy and healthy chicken dinner made with chicken breasts and a touch of olive oil.
- One Pan Recipe: Everything cooks together in one pan for a delicious meal with minimal prep and easy cleanup. It’s perfect for busy weeknights!
- Quick: It’s ready in about 30 minutes, making it a quick, high-protein meal.
- Flavorful: It’s packed with bright, briny Mediterranean-inspired flavors from artichoke hearts, olives, lemon, and feta. Try our Mediterranean spaghetti squash recipe, Mediterranean tuna salad, and Mediterranean chickpea salad next!
Key Ingredients
- Chicken: Boneless, skinless chicken breasts, sliced or pounded thin for quick, even cooking.
- Shallot: Adds a mild, slightly sweet flavor that builds the base of the dish.
- Garlic: Brings bold, savory flavor that pairs perfectly with the lemon and olive oil.
- Seasoning: Italian seasoning, salt, and pepper for a simple, well-balanced flavor profile.
- Artichoke Hearts: Add a tangy, slightly briny flavor.
- Olives: Pitted kalamata or Castelvetrano olives for a salty, briny bite that enhances the dish.
- Lemon Juice: Adds bright, fresh acidity and helps lift the flavorful browned bits from the pan.
- Chicken Broth: Low-sodium chicken broth helps keep the chicken juicy.
- Feta: Adds a creamy, salty finish that complements the Mediterranean flavors perfectly.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Italian Seasoning Swap: If you don’t have Italian seasoning, replace it with one teaspoon of dried oregano.
- Chicken Options: For even cooking, slice each chicken breast in half lengthwise, or pound them until thin. Or, you can swap the chicken breasts with boneless, skinless chicken thighs, but keep in mind that they will take slightly longer to cook.
- Olives to Use: I love using Castelvetrano olives in this recipe for their buttery and mild flavor. However, feel free to use the olives you like. Some other options are Kalamata olives, green olives such as Manzanilla, or a blend of mixed olives. Just ensure the olives are pitted, or remove the pits yourself.
- Chicken Broth Substitution: To elevate this dish and add even more flavor, you can swap the chicken broth with white wine. Use 1/4 cup of dry white wine, and cook off the alcohol in the pan.
- Feta Cheese: We used light feta cheese, but you can use fat-free or regular if preferred.
- Shallot Substitution: If you don’t have a shallot, use 1/4 cup of diced white or sweet onion instead.
How To Make One Pan Chicken with Artichokes and Olives
- Drain the artichoke hearts and slice them in half lengthwise. Also, finely chop the shallot.
- Pat dry the chicken breasts, then evenly slice them in half lengthwise or pound them thin. Season both sides of the chicken with Italian seasoning, salt, and pepper.
- Heat a large skillet over medium heat and add half of the olive oil. Add the chicken and cook for 4-5 minutes per side, until golden and cooked through.
- Once done, remove the chicken from the skillet and place it on a cutting board.
- Add the remaining olive oil to the same skillet. Cook the chopped shallots for 2-3 minutes until softened, then add the crushed garlic and sauté for about 30 seconds.
- Pour the lemon juice and chicken broth into the pan, scraping up the browned bits from the bottom of the pan.
- Add the artichoke hearts and pitted olives, then return the chicken to the skillet. Simmer on low for 3-5 minutes.
- Top with crumbled feta cheese and fresh parsley, if desired, and serve warm.
Expert Tips
- Finish with Lemon Zest: Add a little lemon zest at the end with the feta before serving. It makes the whole dish taste brighter and more elevated.
- Slice the Olives: If preferred, you can slice the olives in half or roughly chop them for more evenly distributed flavor throughout.
- Rinse the Olives: If your olives are super salty, give them a quick rinse before adding.
- Add Extra Feta: If you’d like, sprinkle a little more feta on top before serving. It adds a creamy, tangy finish that pairs perfectly with all the flavors.
Serving Suggestions
Serve this chicken with artichokes and olives on its own for a delicious meal. To boost the protein even more, spoon it over rinsed and drained chickpeas or white beans. It also pairs well with roasted vegetables like our air fryer garlic parmesan asparagus for a lighter meal. It’s also great served with warm, crusty bread or pita to enjoy with all the Mediterranean flavors.
Storage Instructions
Store leftover chicken with artichokes and olives in an airtight container in the refrigerator for 2-3 days. When ready to serve, reheat leftovers in the oven or microwave until warmed through.
More One-Pan Recipes to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
One Pan Chicken with Artichokes and Olives
This one-pan chicken with artichokes and olives is an easy, healthy dinner packed with Mediterranean flavors and ready in about 30 minutes!
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, sliced or pounded thin
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1, 14- ounce can of artichoke hearts in water
- 3 ounces Kalamata or Castelvetrano olives, pitted
- 2 tablespoons fresh lemon juice
- 1/2 cup low-sodium chicken broth
- 1 ounce crumbled light feta cheese
- fresh parsley optional
Instructions
- Drain the artichoke hearts and slice them in half lengthwise. Also, finely chop the shallot.
- Pat dry the chicken breasts, then evenly slice them in half lengthwise or pound them thin. Season both sides of the chicken with Italian seasoning, salt, and pepper.
- Heat a large skillet over medium heat and add half of the olive oil. Add the chicken and cook for 4-5 minutes per side, until golden and cooked through, when the internal temperature reaches 165°F.
- Once done, remove the chicken from the skillet and place it on a cutting board. Set aside.
- Add the remaining olive oil to the same skillet. Cook the chopped shallots for 2-3 minutes until softened, then add the crushed garlic and sauté for about 30 seconds until fragrant.
- Pour the lemon juice and chicken broth into the pan, scraping up the browned bits from the bottom of the pan.
- Add the artichoke hearts and pitted olives, then return the chicken to the skillet. Simmer on low for 3-5 minutes until everything is warmed through and the flavors come together.
- Top with crumbled feta cheese and fresh parsley, if desired, and serve warm.
Video
Notes
- Italian Seasoning Swap: If you don’t have Italian seasoning, replace it with one teaspoon of dried oregano.
- Chicken Options: For even cooking, slice each chicken breast in half lengthwise, or pound them until thin. Or, you can swap the chicken breasts with boneless, skinless chicken thighs, but keep in mind that they will take slightly longer to cook.
- Olives: I love using Castelvetrano olives in this recipe for their buttery and mild flavor. However, feel free to use the olives you like. Some other options are Kalamata olives, green olives such as Manzanilla, or a blend of mixed olives.
- Feta: We used light feta cheese, but you can use fat-free or regular if preferred.
- Shallot Substitution: If you don’t have a shallot, use 1/4 cup of diced white or sweet onion instead.
Nutrition
Calories: 317kcal, Carbohydrates: 7.1g, Protein: 39.5g, Fat: 12.9g, Saturated Fat: 2.1g, Cholesterol: 142mg, Sodium: 833mg, Fiber: 2.8g, Sugar: 1.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
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This one-pan chicken with artichokes and olives is one of my favorite easy dinners because it feels impressive but takes hardly any effort. The chicken turns out juicy and flavorful, while the artichokes, olives, garlic, and lemon make everything taste so fresh and delicious. If you need a healthy dinner that comes together in under 30 minutes and doesn’t leave you with a pile of dishes, this recipe is such a good one to keep on repeat!