This Mediterranean Lemon Butter Chicken is quick and easy, and the flavor is outstanding with its creamy lemon butter sauce.
Mediterranean Lemon Butter Chicken is not only quick and easy but the flavor is outstanding. It combines chicken with lemon and butter, artichoke hearts, olives and thyme. One bite and you’re whisked away on a Mediterranean cruise.
The temperate isles of the Mediterranean are home to the sun, the sea and totally delicious dishes. This is where lemons and olives and artichokes grow as well as acres and acres of herbs like thyme, rosemary, sage and oregano.
With such a wonderful growing climate, the chefs of the Mediterranean create some of the most delicious and healthy dishes in the world.
This Mediterranean Lemon Butter Chicken is no exception. And the bonus is that this dish is so easy to make.
Ingredients for Mediterranean Lemon Butter Chicken
- Chicken Thighs
- Flour
- Smoked Paprika
- Sea salt
- Butter
- Garlic
- Manischewitz Low Sodium Chicken Broth
- Fat free Half-and-Half
- Lemon juice
- Thyme
- Artichokes
- Olives
How to Make Mediterranean Lemon Butter Chicken
Mediterranean Lemon Butter Chicken is really easy and involves only four steps. First, I like to use chicken thighs in this recipe because they add a richer flavor, but you can easily substitute chicken breasts.
Whichever you use, just season the chicken well with smoked paprika and sea salt and sprinkle each side with flour. I’ve mentioned before that I like to use Wondra. Because of its fine texture, there’s no clumping.
The second step is to simply brown the chicken for about 2 minutes on each side in butter. Then remove it from the pan to a separate plate.
The third step is to use that same pan, with all its wonderfully flavored browned pieces, and a bit more butter to it along with some minced garlic and cook it for a minute or two.
Add Manischewitz Low Sodium Chicken Broth to deglaze the pan and stir up all those luscious browned bits from the bottom of the pan. Then mix in some cream, lemon juice and thyme, and add the chicken back into the pan along with the artichokes and olives.
The fourth step is to place the frypan into a preheated 400 degree oven for 30 minutes. When the internal temperature registers 165 degrees, it’s ready to serve. Pretty easy.
And not only is it totally delicious, but if you’re into healthy recipes, this one’s a winner. Even with that that richness, it’a only 270 calories per serving. Healthy and Delicious! That’s what we continually aim for!
For more creative chicken recipes, check these out:
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Mediterranean Butter Chicken
Ingredients
- 4 Chicken thighs, skinless and boneless
- 2 Tbsp Flour Prefer Wondra
- 1 Tsp Smoked Paprika
- 1/2 Tsp Sea Salt Prefer Himalayan Pink
- 1/2 Tsp Pepper
- 2 Tbsp Butter No salt
- 2 Cloves Garlic Minced
- 1/2 Cup Chicken broth, low sodium
- 1/4 Cup Half and half cream, fat free
- 1 Small Lemon Juiced
- 2 Tsp Thyme leaves Or 3/4 Tsp dried thyme
- 4 Artichoke hearts, canned. Cut each artichoke in half
- 12 Manzanilla Olives Pitted Kalamata olives can substitute
Instructions
- Preheat oven to 400 degrees F
- In a small mixing bowl add flour, smoked paprika, sea salt and pepper. Mix well and sprinkle mixture evenly on each side of the chicken thighs.
- In a large oven proof pan 1 1/2 Tbsp butter. Cook, stirring constantly 1 minute. Add chicken breasts and brown them 2 minutes on each side. Remove to a separate plate.
- Add remaining 1/2 Tbsp butter to pan drippings and add garlic cloves. Allow to cook 1-2 minutes. Stir in chicken broth to deglaze pan as you stir up the browned bits. Then add half and half, lemon juice and thyme and continue stirring to combine. At this point, add the chicken thighs back into the pan along with artichoke halves and olives.Note: I used Trader Joe's Artichoke Hearts
- Place frypan in oven and bake for 30 minutes. Internal temperature should register 165 degrees F
Nutrition
Similar Recipes:
Lemon Butter Chicken with Artichokes
Stuffed Chicken Breasts with Spinach and Artichokes
For some reason by the time they were done baking in the oven @ 400 degrees for 30 minutes, there was no liquid left, and the chicken was dry. I did follow the directions completely however.
Should I use more chicken broth next time?
Hey, Paula…
Thank you for checking in. I have made this multiple times and as the photo shows there is so much liquid. I can only think that perhaps your oven runs hotter than mine. Try it again and yes, give it a bit more liquid. The most important thing is to be sure that your temp registers 165 degrees. The thing is the flavor of this dish is amazing, so I hope you try it again.
Can I use a cast iron Pan? Also, what did you have for a side?
Hi Kimberly, Yes you certainly could use a cast iron skillet. It does get a bit hotter, so I probably would adjust the oven temp down a bit. Perhaps 375 for 30 minutes. Just check the internal temp of the chicken to be sure it registers 165 degrees. As far as a side. This dish with the chicken and veggies is really perfect as is. But maybe add hot French bread to sop up all the delicious juices. Or maybe a rice dish like my Holiday Wild Rice. Or even my Risotto with Peas.
This recipe is AMAZING!!! I have 4 daughters, some picky, all with different tastes and favorites. This dish is a hit with all of them! I overload it with the artichokes and olives, as that is the biggest wow factor for a couple of them. It is on our rotating favorites list!
Thank you Kristin! So glad you like it!
OH, my! This is a wonderful recipe! Easy and very flavorful, Love the blend of ingredients.
How kind of you, Gary. So glad you like it!
This sounds delicious! Have you tried this with marinated artichoke hearts? I’m curious! I can’t wait to try this out!
Hi Kirstie,
I think the vinegar of the marinade may throw off the taste. But you may even like the tang better. Let me know.
Pam
What would the adjustments be for using chicken breasts instead of thighs? Also would non dairy creamer be ok?
Thank you in advance!
Hi Julie,
Interesting question on the non dairy creamer. It will certainly give this Mediterranean Lemon Butter Chicken a different twist, but I say why not? I probably would lean toward Almond milk. When you make it, let me know how it turns out. As far as the adjustments on the chicken breast vs the thighs, it depends on how thick your chicken breasts are. If you are using the boneless half breast like you find at Trader Joe’s, plan on extending the cooking time another 10 minutes. Another thought is pounding the chicken thinner as I did with my Lemon Chicken with Capers. https://twocupsofhealth.com/lemon-chicken-capers/ Either way just test the internal temperature to 165 degrees to be sure they are fully cooked.
Best, Pam
Best, Pam