Lemon-Thyme Chicken with Artichoke Medley
Indulge in the vibrant flavors of our Lemon-Thyme Chicken with Artichoke Medley. Tender boneless chicken breasts are seasoned with aromatic dried thyme and zesty lemon peel, creating a dish full of bright flavors. Paired with sautéed artichoke hearts, olives, and a splash of white wine, this recipe brings a delightful Mediterranean flair to your dinner table. Perfect for a healthy weeknight meal or impressing guests, this dish combines nutrition and taste effortlessly. Enjoy the juicy chicken drizzled with a savory sauce that will tantalize your taste buds!
4
Servings
113
Calories
12
Ingredients
Ingredients
Dried Thyme
2 teaspoons (dried)
Grated Lemon Peel
2 teaspoons (freshly grated)
Salt
1/4 teaspoon
Black Pepper
1/4 teaspoon (freshly ground)
Boneless Skinless Chicken Breast Halves
4 (1/4 lb each) (butterflied if thick)
Olive Oil
4 teaspoons (divided)
Onion
1 large (chopped)
Garlic Cloves
2 (minced)
Water-Packed Artichoke Hearts
1 (14 ounce can) (drained and halved)
White Wine or Reduced-Sodium Chicken Broth
3/4 cup
Pimento-Stuffed Green Olives
1/4 cup (sliced and drained)
Black Olives
1/4 cup (sliced and drained)
Instructions
1
In a small bowl, mix together the dried thyme, grated lemon peel, salt, and black pepper. Rub this seasoning mixture evenly onto the chicken breasts.
2
Heat 2 teaspoons of olive oil in a nonstick skillet over medium heat. Add the seasoned chicken breasts and cook for about 4-5 minutes on each side until they are browned and cooked through. Once done, remove the chicken from the skillet and set aside on a plate.
3
In the same skillet, add the remaining 2 teaspoons of olive oil. Sauté the chopped onion and minced garlic until the onion is tender and translucent, about 3-4 minutes.
4
Stir in the halved artichoke hearts, white wine (or chicken broth), sliced green olives, and black olives. Bring the mixture to a gentle boil.
5
Return the browned chicken breasts to the skillet, cover, and reduce the heat. Simmer for 6-8 minutes, or until the chicken is cooked thoroughly (internal temperature reaches 165°F).
6
Once the chicken is cooked, remove it from the skillet and cover it to keep warm. Increase the heat and let the sauce simmer uncovered for 2-3 minutes, or until most of the liquid has evaporated and the sauce has thickened slightly.
7
Serve the chicken hot, drizzled with the flavorful sauce and garnished with additional lemon zest, if desired.
Nutrition Information
3.75g
Fat
5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Lemon-Thyme Chicken with Artichoke Medley.
How many calories are in one serving?
There are 113 calories per serving.
Is this recipe considered low carb?
Yes, with only 5g of carbohydrates per serving, it is tagged as a low carb recipe.
How much protein does this chicken dish provide?
Each serving provides 12.5g of protein.
What are the primary herbs and spices used?
The primary seasonings are dried thyme, grated lemon peel, salt, and black pepper.
How many servings does this recipe make?
This recipe makes 4 servings.
What kind of chicken is required?
You need 4 boneless skinless chicken breast halves, weighing about 1/4 lb each.
Can I substitute white wine in the sauce?
Yes, you can use reduced-sodium chicken broth as a substitute for white wine.
What type of artichokes are used in this medley?
The recipe calls for one 14-ounce can of water-packed artichoke hearts, drained and halved.
What types of olives are included?
The dish includes both pimento-stuffed green olives and black olives.
How much fat is in this recipe?
There are 3.75g of fat per serving.
How long should I brown the chicken initially?
The chicken should be cooked for about 4-5 minutes on each side until browned.
What is the target internal temperature for the chicken?
The chicken should reach an internal temperature of 165 degrees Fahrenheit.
How do I prepare the seasoning rub?
Mix the dried thyme, grated lemon peel, salt, and pepper in a small bowl and rub it evenly onto the chicken.
How do I thicken the sauce?
After removing the cooked chicken, increase the heat and simmer the liquid uncovered for 2-3 minutes until it thickens.
Is there garlic in this recipe?
Yes, the recipe uses 2 minced garlic cloves.
What type of oil is used for sauteing?
Olive oil is used, specifically 4 teaspoons in total.
How long do I simmer the chicken with the vegetables?
Simmer the chicken covered for 6-8 minutes once returned to the skillet.
What onion preparation is needed?
You need one large onion, chopped.
Is this recipe suitable for a quick weeknight meal?
Yes, it is tagged as a quick meal and a healthy weeknight option.
Can I garnish the dish?
Yes, you can garnish with additional lemon zest if desired.
Should I butterfly the chicken breasts?
If the chicken breasts are thick, it is recommended to butterfly them.
What is the texture of the onion before adding artichokes?
The onion should be sauteed until it is tender and translucent.
What is the total number of ingredients?
There are 12 ingredients in this recipe.
Does this recipe contain fiber or sugar information?
The provided data does not list specific values for fiber or sugar.
Is a specific type of skillet recommended?
The instructions recommend using a nonstick skillet.
Is the salt amount high?
The recipe uses a modest 1/4 teaspoon of salt for the entire dish.
What cuisine style does this dish represent?
This dish has a Mediterranean flair.
How do I treat the olives before adding them?
The green and black olives should be sliced and drained.
Can this dish be served to guests?
Yes, it is described as perfect for impressing guests while remaining nutritious.