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!
Servings: 4 servings
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