Greek Lemon Chicken With Artichokes


You won’t find a more authentic Greek lemon chicken with artichokes recipe. Forget the one on the back of the box – this is real, homemade, authentic Greek lemon chicken. It’s not baked in an oven for 45 minutes, nor is it cooked through in polystyrene tray for 10-15 minutes. You can smell the herbs and garlics from yards away when you sit down to eat.

There are dozens of health benefits of chicken, both for toddlers and adults. Chicken is a great protein option for anyone looking to build muscle, lose weight or improve their health. Instant pot Greek chicken is a great variation of one of the healthiest meats you can eat – as long as it’s cooked properly. The best way to cook chicken is to use the bone-in skin on method. I think this particular recipe does just that.

Greek Lemon Chicken With Artichokes



  • 12 – 3lbs chicken, cut into pieces or 2 1/2-3 lbs your favorite mix of bone-in skin-on chicken pieces
  • 12cup fruity olive oil
  • 14 – 12cup lemon juice (I love it really lemony, but you may prefer less lemon to start…can always add more!)
  • 12teaspoons dried oregano
  • 1teaspoon salt
  • 12 – 1teaspoon pepper (I use fresh ground black)
  • 1 -4clove chopped garlic, to taste (I use way more)
  • 1can artichoke heart, quartered (NOT marinated)
  • lemon slice


  • The oven should be preheated at 375 degrees.
  • Clean and rinse off the chicken pieces.
  • In a 13 x 9 x 2 inch baking dish, place the chicken.
  • With the exception of the artichoke hearts and lemon slices, whisk the remaining ingredients together before pouring over the chicken.
  • Cook for about 30 minutes with the lid off, occasionally spooning liquids over the chicken.
  • Cook the chicken for 10 more minutes on the other side.
  • Place the artichoke hearts among the chicken after removing the skillet from the oven, and then spoon the cooking juices on top.
  • Cook the chicken for a further 20 minutes or so, basting once or twice more, until done (juices run clear when the thickest part of the largest piece is pierced).
  • Pan should be taken out of the oven, given a final quick pepper grind if desired, and allowed to rest for about five minutes before serving.

One Pan Greek Chicken with Artichokes and Olives

When you need a quick midweek dinner, this one-pan Greek chicken dish with artichokes and olives is ideal. Crispy chicken, salty olives, savory marinated artichokes, and fresh lemon are an unbeatable combo.

Greek Chicken with Artichokes Is The Greatest One Pan Supper

I adore one-pan meals, and I usually prepare this simple Greek chicken dish with artichokes and olives. It manages to be warm and cozy while while remaining airy and light. And making it is really simple.

When you need a supper that comes together quickly, this dish is a fantastic choice because it only calls for a few basic ingredients and goes together quickly.

While still managing to keep the dish light and fresh, the flavorful combination of salty olives, crisp lemon, and marinated artichokes packs a powerful taste punch. You can always go back to it because it’s one of those basic recipes, and I know you’ll enjoy it!

recipe ingredients

Simple Ingredients

Chicken Thighs: this recipe uses bone-in, skin-on chicken thighs for the ultimate flavor and delicious crispy chicken skin. I love that chicken thighs are tender, juicy, and relatively inexpensive. 

Spices: a combination of garlic, onion, dried oregano, and red pepper flakes help to give the chicken thighs some delicious flavor. 

Fresh Garlic: to create even more flavor in the pan, you’ll throw in a few cloves of smashed garlic. Smashing the garlic before adding it helps to release all of that delicious garlic flavor without having to go through the work of mincing it. 

Lemon and Lemon Juice: fresh lemon juice as well as a sliced whole lemon brighten up the dish. 

Marinated Artichoke Hearts: if you have never used marinated artichoke hearts before then you are in for a treat. They are so delicious (right out of the jar!) and add so much flavor. 

Olives: I used a blend of Castelvetrano and Kalamata olives for the ultimate punch of brine-filled olive flavor. 

browned chicken in skillet

Ingredient Swaps and Additions

Chicken – if you prefer, you can use boneless, skinless chicken thighs or breasts instead of bone-in chicken. If you do use chicken breast, you will likely need to adjust the cooking time a bit to account for the leaner cut of meat. 

Artichokes – I love using artichokes that have been marinated in water or oil and spices because they are packed with extra delicious flavor. If you prefer, you can use artichokes that have been marinated in water and with no added seasonings. 

Olives – I love the combination of Castelvetrano and Kalamata olives but feel free to use your favorite olive in this recipe

chicken in skillet with olives

How to Make

Step One: Turn on your oven and heat it to 425 degrees.

Step two: Prepare the chicken next. Dry off the chicken thighs’ skin with a paper towel. Salt the chicken liberally once it has dried.

Third, preheat a sizable oven-safe skillet made of cast iron over medium-high heat. When the skillet is hot, add a little oil before placing the chicken thighs in it skin-side down.

Step four: Sprinkle the second side of the chicken thighs with pepper, garlic powder, onion powder, dried oregano, and, if using, red pepper flakes while the first side of the chicken thighs browns.

Step 5: Flip the chicken over and turn off the heat after about seven to ten minutes, or when the skin is golden brown. Place the lemon slices between the chicken. After that, include the marinated artichokes in the pan along with the crushed garlic, olives, and lemon juice.

Sixth step: Cook the chicken for 25 to 30 minutes, or until a thermometer registers 165 degrees, in a 425 degree oven.

Before serving, take the chicken out of the oven and let it rest for 10 minutes.

Tips and Tricks

  • Want your chicken’s skin to be the crispiest possible? To guarantee that your chicken thighs always get properly crispy, be sure to thoroughly pat it dry.
  • Red pepper flakes can be omitted if you prefer a milder flavor or increased if you like a stronger kick.
  • With this dish, make sure to use an oven-safe skillet or pan so you can quickly put it in and take it out. I enjoy cooking with a big cast-iron skillet.
  • So that you may consistently enjoy a soft, juicy bite of chicken, give the chicken some time to rest before serving.

Instant Pot Greek Chicken

Instant Pot Greek Chicken and Artichokes

You are aware of the delicacies your grandmother used to make, the smell of which may transport you back to your youth? A variation of one of my favorite recipes from my Yia Yia, this Instant Pot Greek Chicken and Artichokes with Egg-Lemon Sauce uses the same ingredients (Grandmother in Greek). Growing up as a Greek-American, seeing your grandparents always involves food. This dish was a favorite of mine from my Yia Yia, and it featured delicate pork pieces swimming in an egg-lemon sauce with fresh dill. She picked up this dish while growing up in a tiny mountain village in Crete.

She would have access to all of these fresh items in the village, including eggs from neighborhood chickens, lemons from the trees, wild and garden artichokes, dill from a herb garden, extra virgin olive oil from neighborhood olive trees, and pork from a neighborhood pig. Greek chicken meals use “avgolemono,” an egg-lemon sauce, in a variety of ways. I’ll go over the straightforward steps of making the egg-lemon sauce properly.

I made a few modifications to the Greek chicken dish for two reasons. I first tried to shorten the cooking time using the Instant Pot. In the winter, I’m also a little bit obsessed with playing with the Instant Pot. Second, to make it a little bit healthier, I’m substituting chicken breast for the pork. To ensure that there is still plenty of taste, I add 1/2 cup of extra virgin olive oil, which is a good source of healthful fat.

Instant Pot Greek Chicken and Artichokes with Egg-Lemon Sauce

You must raise the temperature of the eggs to the same level as the broth in order to create the ideal egg-lemon sauce. The sauce can curdle and become lumpy if the whisking is not done quickly enough or the pouring is done too quickly. In order to avoid this, slowly pour a ladleful of broth into the eggs while whisking constantly. Another error is not adding enough broth, which prevents the sauce from reaching the proper temperature. The perfect amount of broth should be two large ladles. There need to be some froth on top of the sauce. Pouring the egg-lemon sauce back into the remainder of the dish is the final step in ensuring that it is flawless. You must whisk the liquid as soon as you pour it into the food to prevent curdling. The eggs will curdle if you continue to cook it at this point, but you can keep the heat low to keep it warm.

I’m hoping that these suggestions will enable you to make the ideal egg-lemon sauce. You’ll understand why it’s worthwhile to take the extra time to make the sauce after you try this dish. Enjoy!

Looking for more Mediterranean Instant Pot recipes? Check these out!

Purchasing an Instant Pot

We use the 6 quart model of the Instant Pot. It is ideal for dishes that yield anywhere from 4 to 8 servings. That appears to be the ideal size for us. The one we bought from Amazon is shown below. I heartily endorse it!

Instant Pot Greek Chicken and Artichokes with Egg-Lemon Sauce

PREP TIME 10 mins

COOK TIME 8 mins

TOTAL TIME 18 mins


CALORIES 331 kcal


  • 1/2 cup extra virgin olive oil
  • 1 1/2 pounds chicken breast, cut into bite sized pieces
  • 1 bunch green onions, washed and chopped
  • 2 carrots, washed and diced
  • 2-14 ounces cans artichoke hearts, drained and left whole
  • 1 bunch dill, washed and chopped
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lemon juice
  • 2 eggs
  • Lemon slices for garnish


  • Add the olive oil to the Instant Pot and set it to sauté. Add the chicken, carrot, and green onion after the oil has been heating for a minute.
  • Stirring often, sauté for one minute.
  • Add the water, salt, pepper, dill, and artichokes. Stir thoroughly.
  • Lock the Instant Pot’s lid after placing it on. To keep the pressure constant, set the vent to “sealing.”
  • Specify 7 minutes for the manual timer. Leave the Instant Pot alone to do its magic.
  • With an oven mitt on, carefully set the vent to “venting” to relieve the pressure when the timer hits zero.
  • In a bowl, whisk the eggs and lemon juice together. While continuously whisking, slowly spoon a ladleful of the boiling broth from the Instant Pot into the eggs and lemon. Before adding the eggs back to the pot, you must raise their temperature.
  • Continue whisking as you add a second ladleful of the boiling broth to the eggs.
  • Stir well as soon as you pour this mixture over the chicken and artichokes. You can now consume the chicken and artichokes since the egg-lemon sauce has been added. Add extra lemon slices and black pepper to your serving as garnish.


Calories: 331kcalCarbohydrates: 3gProtein: 26gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 127mgSodium: 403mgPotassium: 525mgFiber: 1gSugar: 1gVitamin A: 3659IUVitamin C: 7mgCalcium: 31mgIron: 1mg

Authentic Greek Lemon Chicken

Overhead Shot Of Greek Lemon Chicken In Pan

Using cauliflower rice, this traditional Greek lemon chicken meal is very SIMPLE. Dinner is ready in 30 minutes with just a skillet and a quick Greek lemon marinade for the chicken.

How frequently do you yearn for a dinner like simple, real Greek lemon chicken? I don’t know about you, but sometimes the last thing I want to do when I get home from a long day at work or balancing family obligations is spend hours in the kitchen whipping up a supper. It’s much simpler to stop by your preferred takeaway joint… if only takeout places had a tasty paleo Greek lemon chicken meal!

I want a meal that is delicious, easy to make, and healthful. One-pan meals come very handy in situations like those. They cook quickly and need little cleanup afterward since all the flavors combine in the pan. I think this quick and simple Greek lemon chicken is fantastic!

All you need is a skillet and your ingredients to make this genuine Greek lemon chicken. This lemon chicken dish employs a basic Greek lemon chicken marinade to create a flavorful, filling supper without using difficult-to-find ingredients.

Is Greek Lemon Chicken Paleo?

Greek lemon chicken can absolutely be made paleo! Chicken is already a complete dinner by nature, but here we add cauliflower rice, which is paleo-friendly.

Furthermore low in carbohydrates, devoid of dairy and gluten, this Greek Lemon Chicken recipe. But it’s also pure comfort food. It will undoubtedly become a family favorite!

Is Greek Lemon Chicken Healthy?

Yes, friends, there is nothing but wholesome goodness in this wonderful, easy Greek lemon chicken recipe. Just tasty chicken, tomatoes, artichokes hearts, cauliflower rice, seasoning and olive oil. So simple, and so yum.

How To Make Authentic Greek Lemon Chicken

  • While you prepare the other ingredients, let the chicken sit in the Greek lemon chicken marinade for about 10 minutes. Just combine the ingredients for the marinade—lemon juice, olive oil, salt, and Greek seasoning—and pour it over the chicken.
  • The chicken thighs should be seared skin side down for 5 to 6 minutes without touching in a hot cast-iron skillet. This guarantees a crunchy crust. Before moving on to the next step, flip the chicken over in the skillet to make sure it is thoroughly cooked.
  • Add some minced onion and garlic, followed with the artichokes and cherry tomatoes, and then the lemon.
  • According to how long they should cook for, we add them in order. As a result, the aromatics are added first, followed by the vegetables that can go soft and finally the cauliflower rice, which is cooked for just long enough to prevent it from becoming mushy.

TIP: I used frozen cauliflower rice to save time. You can totally make your own by simply pulsing some cauliflower in a food processor until it resembles rice!

Overhead Shot Of Greek Lemon Chicken In Pan

Do I Need to Use Chicken Breast to Make This Recipe?

In no way. I use bone-in, skin-on chicken thighs to make this traditional Greek lemon chicken.

The advantage of using chicken thighs is that the chicken retains its moisture and the skin becomes incredibly crispy and flavorful thanks to the Greek lemon marinade. Also, the cost of chicken thighs is typically roughly one-fourth that of chicken breasts.

But if you choose, you may use chicken breasts instead. Compared to bone-in chicken thighs, boneless chicken breasts will sear in the pan significantly more quickly.

What Goes into Greek Lemon Chicken Marinade?

This Greek lemon chicken marinade is super easy and simple to make. All you need is:

  • Lemon juice
  • Olive oil
  • Sea salt
  • Greek seasoning – or use Italian seasoning if you can’t find Greek. They are similar!

This recipe calls for marinating the chicken for 10 minutes, but feel free to do it for a few hours or even overnight if you want to. More time = more juicy chicken!

TIP: This Greek lemon chicken marinade is also fantastic for fish.

Can You Make Greek Lemon Chicken In Advance?

I probably wouldn’t make this in ahead since it just requires one pan. After being cooked, cauliflower rice has a tendency to become overly mushy and lose its firmness.

But if you omitted the cauliflower rice, you could marinade the chicken, pan-fry it, and then put it in the fridge. In fact, if the cauliflower rice is omitted, you can freeze the dish and reheat it later.

Add the cauliflower rice and reheat the Greek lemon chicken in the oven or on the stovetop whenever you’re ready to serve it.

Health Benefits of Chicken

Health Benefits Of Chicke

Chicken is a basic diet for all meat eaters and is healthy whether it is prepared as a stew, soup, or salad. Chicken has been tamed and eaten as food for thousands of years, and for good reason—it is the most popular poultry in the world. Eating chicken has several health advantages. It is not only a plentiful source of numerous important nutrients and vitamins, but it is also regarded as one of the safest meats available due to the low likelihood of any negative effects. We’ve got five additional justifications for you to eat chicken more frequently.

1) Natural anti-depressant

We’ve long found solace in a hearty bowl of basic chicken soup, don’t we? Similar to turkey, chicken is rich in amino acids, especially tryptophan, which gives us a warm, fuzzy feeling. In fact, if you’re depressed, eating poultry will improve your mood, lower your stress levels, and aid in falling asleep by raising the amounts of serotonin in your brain, a hormone that regulates depression.

2) High in lean protein

One of the best sources of protein is chicken, and not just any protein. It is packed with lean proteins, which are the best kind of proteins and crucial for the development of our bodies. These low-fat proteins are essential for helping overweight persons shed pounds quickly. Although proteins are also referred to as the components of muscles, chicken is a fantastic option if you’re trying to gain muscle mass.

3) Keeps bone healthy

Chicken also contains phosphorous which, along with calcium, keeps your bones healthy. In fact, it is an excellent food source for men with weak bones. It is also rich in the mineral selenium that cuts the risk of developing arthritis at later stages of life. Want to kick some butt? Simple, eat chicken!

4) Protects against cancer

Eat the bird to keep cancer at bay! Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection. One small serving of chicken can meet your niacin requirements for the entire day. The selenium in chicken is also believed to be protect against cancer.

5) Boosts metabolism

Because vitamin B6 promotes metabolic cellular reactivity, eating chicken can keep your energy levels high while the calories it burns can help you maintain a healthy weight. Try eating some chicken to offer your body a burst of minerals, proteins, and calories that will help maintain your energy levels ringing if you are starting to feel a little fatigued.

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