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You are here: Home / Poultry / Mediterranean Lemon Butter Chicken

Mediterranean Lemon Butter Chicken

November 8, 2021 by Pam

Mediterranean Lemon Butter Chicken is quick and easy, and the flavor is outstanding in its creamy lemon butter sauce with lemons, olives and artichokes.

Mediterranean Lemon Butter Chicken

Looking for something that’s quick and easy and yet company worthy? Look no further. This delicious recipe is really is a no-fail dish.

Mediterranean Lemon Butter Chicken combines chicken with lemon, butter, artichoke hearts, olives and thyme. One bite and you’re whisked away on a Mediterranean cruise.

Mediterranean Lemon Butter Chicken

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.  

Plus this dish holds beautifully. Since it rests in its own broth, there’s no worries about it dying suddenly before you can serve it to your guests.

Mediterranean Lemon Butter Chicken

 

 

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.

Seasoned and floured chicken thighs ready to be browned 

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.

Mediterranean Lemon Butter Chicken

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. 

Garlic sauce with fresh thyme simmering on the stove

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.

Mediterranean Lemon Butter Chicken before baking

 

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. 

Mediterranean Lemon Butter Chicken

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:

Chicken Marsala with Thyme

Easy Chicken Cordon Bleu

If you like this recipe, please leave a comment below and pin us on Pinterest!

Mediterranean Lemon Butter Chicken
Print Recipe
4.33 from 61 votes

Mediterranean Lemon Butter Chicken

This Mediterranean Lemon Butter Chicken is only quick and easy, but the flavor is outstanding with its creamy lemon butter sauce.
Prep Time5 mins
Cook Time34 mins
Total Time39 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: , Butter Chicken, Mediterranean Lemon Butter Chicken
Servings: 4 servings
Calories: 266kcal

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

Serving: 1Serving | Calories: 266kcal | Carbohydrates: 12g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 800mg | Potassium: 342mg | Fiber: 2g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 2mg

Similar Recipes:

Lemon Butter Chicken with Artichokes

Stuffed Chicken Breasts with Spinach and Artichokes

Dublin Pub Chicken

Filed Under: Poultry, Dinners Tagged With: artichoke recipes, Butter Chicken, butter chicken recipe, Chicken recipes, Easy, lemon butter chicken, Mediterranean Lemon Butter Chicken, Mediterranean recioes, two cups of health

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Reader Interactions

Comments

  1. Paula Frazier

    February 3, 2020 at 4:00 pm

    3 stars
    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?

    • Pam

      February 7, 2020 at 9:15 pm

      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.

      • Kimberly

        December 16, 2020 at 12:43 pm

        Can I use a cast iron Pan? Also, what did you have for a side?

        • Pam

          December 18, 2020 at 7:56 pm

          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.

  2. Kristin B

    May 14, 2020 at 2:02 pm

    5 stars
    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!

    • Pam

      May 14, 2020 at 8:05 pm

      Thank you Kristin! So glad you like it!

  3. Gary Cummins

    May 28, 2020 at 7:23 am

    5 stars
    OH, my! This is a wonderful recipe! Easy and very flavorful, Love the blend of ingredients.

    • Pam

      May 28, 2020 at 9:19 am

      How kind of you, Gary. So glad you like it!

  4. Kirstie

    October 12, 2020 at 9:04 pm

    This sounds delicious! Have you tried this with marinated artichoke hearts? I’m curious! I can’t wait to try this out!

    • Pam

      October 18, 2020 at 1:38 pm

      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

  5. Julie

    October 13, 2020 at 6:48 pm

    What would the adjustments be for using chicken breasts instead of thighs? Also would non dairy creamer be ok?
    Thank you in advance!

    • Pam

      October 18, 2020 at 2:10 pm

      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

  6. Tom Vessey

    March 16, 2021 at 7:33 pm

    5 stars
    This was easy to make and had the perfect combo of flavors. I used Kalamata Olives because that’s what’s in the fridge. It Was delicious all the same!!!

    • Pamela W

      March 17, 2021 at 3:37 am

      Thanks, Tom. Kalamata olives are perfect because of their tang. So glad you liked it. You might also try another variation of this called Roast Mediterranean Lemon Butter Chicken, where you roast a whole chicken in that great sauce.

  7. Cathie

    August 3, 2021 at 6:05 am

    I made this tonight and it was absolutely delicious, The sauce is what made it. I will be making this again and again, I’m sure.

    • Pamela W

      August 3, 2021 at 7:59 am

      Thanks Cathie,

      I really appreciate it. I always think of food as love for your family.

  8. Cathie

    August 7, 2021 at 5:51 am

    Pamela,
    I’d like to serve this some night when we are having company. Do you think any parts of this could be made ahead?

    • Pamela W

      August 7, 2021 at 6:17 am

      Hi Cathie,

      Interesting question. Certainly the chicken could be browned. Plus the sauce could be made ahead. Instead of putting the (large) pan in the refrigerator, put the sauce in an ovenproof serving dish and add the chicken. Cover and refrigerate. Then about an hour before you’re ready to serve, preheat your oven to 400 degrees. Add the olives and artichokes to the chicken and sauce. Normally, you would cook the warmed chicken 30 minutes, but because it’s cold from the refrigerator, give it an extra 10 minutes of cooking time. Check and be sure the internal temperature reaches 165 degrees. Turn your oven to the warm setting and cover the dish with foil and serve when ready.

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