Name: Mediterranean Lemon Chicken with Artichokes & Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 Boneless, skinless chicken thighs; 2 tablespoons Olive oil (for searing); 1 Lemon (sliced); 1 teaspoon Dried oregano; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 1 cup Canned artichoke hearts (drained); 1/2 cup Pitted Kalamata olives; 2 cloves Garlic (minced); 1/2 cup Low-sodium chicken broth; 1 tablespoon Fresh parsley (for garnish)

Steam curls up from the valve and your stomach starts talking back. You smell that citrusy tang that screams dinner is nearly ready. It9s like a little party in your kitchen, and you9re the star chef making it all come together.

Lemon chicken with artichokes and olives fresh from the pressure cooker — A fresh and vibrant start to your Mediterranean dinner with lemon-infused chicken.

Sometimes you don9t want something complicated after a long day. That9s why this lemon chicken recipe feels just right. It9s bright, fresh, and full of flavors that make ya wanna sit down and dig in.

When you spot those artichokes and olives swimming in that broth depth, you know you9re onto something good. It9s comfort, sunshine, and a little adventure mixed in one pot. Your pressure cooker9s float valve hisses like it9s part of the fun, building up the juiciness you crave.

Why This Recipe Works Every Single Time

Pressure cooker seals in all the lemony freshness and juicy chicken flavor real tight. Check out our pressure cooker tips to maximize your cooking efficiency.
The quick release helps you get dinner on the table fast without losing that broth depth. Other Mediterranean recipes like queso chicken enchiladas also benefit from quick releases.
Artichokes and olives add a tangy, salty kick that lifts the dish from everyday to special. Try pairing with healthy ground turkey taco skillet for more bold flavors.

Dried oregano and garlic punch up the flavor without extra effort or fuss.
Cooking thighs keeps the meat tender and juicy, no dry chicken here.
Simple ingredients that come together easy, even on busy nights.

What Goes Into the Pot Today

4 boneless, skinless chicken thighs 60 tablespoons olive oil to get that nice sear on the chicken before pressure cooking.
1 lemon 51 teaspoon dried oregano 51/2 teaspoon salt and ¼ teaspoon black pepper 51 cup canned artichoke hearts 51/2 cup pitted Kalamata olives 2 cloves garlic 51/2 cup low-sodium chicken broth 1 tablespoon fresh parsley
For details on similar hearty ingredients, see our Black Pepper Chicken recipe.

Ingredients for Mediterranean lemon chicken with artichokes and olives — All simple, fresh ingredients neatly arranged and ready for pressure cooking.

The Full Pressure Cooker Journey

Start by seasoning your chicken thighs with salt, pepper, and oregano. Really rub it in so the flavors soak up.
Turn your pressure cooker to the saute9 setting and heat olive oil until it9s nice and hot. Toss in the chicken and sear both sides until golden brown, about 3-4 minutes each side. You9re locking in flavor and texture here.
Add minced garlic to the pot and saute9 just about 1 minute until fragrant, you wanna smell that garlic fill the kitchen.

Next, layer in your lemon slices, artichoke hearts, and Kalamata olives right on top of the chicken. Pour in the chicken broth gently so nothing spills.
Secure the lid properly and make sure the float valve is closed. Set it to cook on high pressure for about 10 minutes.
When cooking time9s up, do a quick release to let all that steam out fast. But be careful, it9s gonna hiss and heat up your kitchen.

Open the lid, spot that broth depth sitting pretty and aroma bursting. Spoon some of that liquid over the chicken and give it a little taste if you gotta.
Sprinkle fresh parsley over everything before serving to brighten it up and make it look as good as it tastes. Plate it with a side you like and enjoy!
Learn more tips on perfect pressure cooking at pressure cooking tips.

Try complementing this dish with our Ground Turkey and Zucchini Skillet for a varied dinner menu.

Time Savers That Actually Work

Buy pre-minced garlic if you9re in a hurry, it works just fine and saves peeling and chopping time.
Grab canned artichoke hearts and olives that are already pitted and ready to go, no extra work needed.

Season the chicken the night before if you can, so flavors get in deeper and you just throw it in the cooker when ready.
Use the quick release method right after cooking so you9re not waiting around forever for the natural release.

The Flavor Experience Waiting for You

This dish bursts with bright lemon zest that cuts through the richness of tender chicken thighs. Every bite is juicy and full of Mediterranean sunshine. You9ll notice the olives bring a slightly briny depth that wakes up your taste buds.

Artichokes add this beautiful softness with a hint of tang that complements the lemon perfectly. Garlic and oregano round out the flavors with a warm, earthy undertone that keeps things interesting.

By the time you9re done, you9ll realize this isn9t just chicken. It9s a little trip to the Mediterranean coast right from your own kitchen. That broth depth invites you to spoon it over rice or crusty bread and savor every drop.

Making It Last All Week Long

Store leftovers in a shallow airtight container and keep in the fridge for up to 4 days. It reheats beautifully without drying out.

If you wanna freeze it, pop the chicken and artichokes in a freezer-safe container. Thaw overnight in the fridge before reheating gently in your cooker or microwave.
Separate the broth if you want to freeze just that, it keeps well and can be used as a quick sauce base later.
When reheating, do it on low to medium heat with a splash of water or broth to keep the chicken moist and tender.

The FAQ Section You Actually Need

Can I use chicken breasts instead of thighs? Yeah, you can but thighs stay tender and juicy better. Breasts might dry out with pressure cooking if you9re not careful. Check out Black Pepper Chicken for a great alternative recipe.
What if I don9t have Kalamata olives? No problem. You can swap in green olives or even capers for a similar salty tang. Discover more tips in our pressure cooking tips post.
Is natural release better than quick release here? Quick release works great for this recipe since chicken cooks fast and you don9t want it to overcook, but natural release can be used if you prefer a gentler finish.

Can I add more lemon juice? Sure thing! Just remember it might add a bit more liquid and make the broth thinner.
What side dishes pair well? Rice, couscous, or crusty bread are awesome to soak up that broth depth. A simple green salad also balances this meal nicely. Try pairing with our Ground Turkey and Zucchini Skillet for a wholesome side.