Mediterranean Lemon Chicken with Artichokes & Olives from Tucci!

Boneless, skinless chicken thighs or breasts: 1.5 lbs (about 4 pieces)
Canned artichoke hearts (drained & halved): 1 can (14 oz)
Kalamata olives (pitted): 1/2 cup
Garlic: 3 cloves, minced
Lemon: 1 (zested and juiced)
Olive oil: 2 tablespoons
Chicken broth (low sodium): 1/2 cup
Dried oregano: 1 teaspoon
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Fresh parsley (chopped): 2 tablespoons, for garnish

Season chicken with salt, pepper, oregano, and lemon zest.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
Sauté garlic in the same pan for 30 seconds.
Deglaze with chicken broth and lemon juice, scraping up browned bits.
Return chicken to pan. Cover and simmer for 10 minutes.
Add artichokes and olives. Simmer uncovered for 5–7 more minutes, until chicken is fully cooked and sauce is slightly thickened.
Garnish with fresh parsley and serve hot.