Sautéed chicken with artichokes, olives, and oregano

Total Time
16 min
8 min
8 min
You cannot beat this 16-minute skillet dinner featuring the simple sun-drenched flavors of the Mediterranean. Using chicken cutlets makes this a really quick-cooking recipe and the addition of briny olives, rich artichokes, herby oregano and tangy lemon make this ideal served over rice to soak up the delicious juices. These bright family-friendly flavors work in all seasons for lunch or dinner. You can also serve this chicken over angel hair pasta. Add some wilted spinach to amp the veggies and complete the plate. If you have veal cutlets on hand, try them in this dish in place of the chicken.


Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz thinly-sliced cutlets

Dried oregano

1 tsp

Sea salt


Black pepper

¼ tsp, freshly ground

Olive oil

2 tsp

Reduced-sodium chicken broth

¾ cup(s)

Canned artichoke hearts without oil

14 oz, drained and halved


10 medium, kalamata, pitted, halved

Fresh lemon juice

2 Tbsp

Fresh parsley

2 Tbsp, flat-leaf, chopped


  1. Sprinkle the chicken with the oregano, salt, and pepper.
  2. Heat the oil in a large nonstick skillet over medium-high heat.
  3. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side.
  4. Transfer the chicken to a serving plate; cover and keep warm.
  5. Add the broth, artichoke hearts, olives, and lemon juice to the skillet; bring to a boil, scraping any browned bits from the bottom of the pan.
  6. Reduce the heat and simmer, uncovered, until the liquid is reduced slightly, about 2 minutes.
  7. Stir in the parsley, then spoon the sauce over the chicken.