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This zesty one-pan chicken with artichokes and asparagus brings bright Mediterranean flavors to your table with minimal fuss and maximum taste.
Ingredients
- Chicken thighs or breasts: provide juicy tenderness and soak up the marinade well
- Olive oil: lends a fruity richness essential to Mediterranean cooking
- Lemon juice: adds a fresh tang that brightens the whole dish
- Garlic and oregano: build the classic herbaceous base for the marinade
- Salt and pepper: balance and enhance the flavors naturally
- Asparagus: contributes a crisp texture and fresh green note
- Canned artichoke hearts: add a subtle tang and heartiness without extra prep
- Cherry tomatoes: bring sweetness and juiciness for contrast
- Kalamata olives: offer briny complexity
- Crumbled feta: tops it all with creamy salty richness
- Fresh parsley: finishes with a burst of herbaceous brightness
Step-By-Step Instructions
- Saturate the Chicken in Marinade:
- Combine chicken with olive oil lemon juice garlic oregano salt and pepper in a bowl or zip-top bag Toss thoroughly then refrigerate for at least twenty minutes or up to eight hours to allow the flavors to infuse deeply
- Cook the Chicken to Golden Perfection:
- Heat one tablespoon olive oil in a large skillet over medium high Add the marinated chicken and cook for six to seven minutes per side until golden brown and fully cooked Remove from the pan and set aside to rest
- Sauté the Vegetables Gently:
- In the same skillet add asparagus and cook for three minutes Add the artichoke hearts and cherry tomatoes then cook for another three to four minutes until vegetables are tender but still retain some bite
- Bring It All Together:
- Return the chicken to the skillet Add the Kalamata olives and stir gently to combine Heat through for two minutes to marry the flavors
- Add Final Touches and Serve:
- Sprinkle crumbled feta and chopped fresh parsley over the top Serve warm on its own or alongside rice couscous or crusty bread to soak up the vibrant sauce
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days Reheat gently over low heat or in the microwave to maintain moisture and texture Avoid overheating to keep the chicken tender
Ingredient Substitutions
If you prefer spinach or sun-dried tomatoes these can be added along with the asparagus for extra color and flavor Marinated artichokes add a bit more zest than plain canned but both work well Kalamata olives can be swapped for green olives if desired
Serving Suggestions
Serve with fluffy couscous lemon roasted potatoes or quinoa for a complete meal A crisp green salad or crusty bread pairs beautifully to round out the plate
Cultural Context
This dish draws from classic Mediterranean ingredients prized for their balance of bright herbs savory olives and creamy cheese The combination of artichokes and lemon is especially popular in coastal regions known for simple flavorful cooking
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Frequently Asked Questions About Recipes
- → Can I use chicken breasts instead of thighs?
Yes, both boneless skinless chicken thighs and breasts work well. Breasts cook a bit faster and remain tender when marinated properly.
- → Is it possible to grill the chicken instead of pan-cooking?
Absolutely. Grilling the marinated chicken adds a smoky flavor that complements the Mediterranean ingredients nicely.
- → Can I substitute fresh artichokes for canned ones?
Fresh artichokes require more prep but can be used. Make sure to clean, trim, and cook them before adding to the dish.
- → What are good side dishes to serve with this?
This pairs well with quinoa, orzo, lemon potatoes, or crusty bread to soak up the flavorful juices.
- → How long can leftovers be stored?
Store leftovers in the refrigerator for up to three days. Reheat gently to maintain texture and flavor.