Season chicken on both sides with salt, pepper, oregano, thyme, paprika, and lemon zest
Heat olive oil in a large skillet over medium heat. Add chicken and sear for 4–5 minutes per side until golden. Remove and set aside
In the same skillet, add garlic and sauté for about 30 seconds until fragrant
Add artichokes, olives, and cherry tomatoes. Stir gently for 1–2 minutes
Pour in chicken broth and lemon juice, scraping the bottom of the pan to release flavor
Return chicken to the skillet, nestling it into the sauce
Cover and simmer on low for 10–15 minutes, until chicken is cooked through and tender
Uncover and simmer another 2–3 minutes if you want the sauce slightly reduced
Garnish with fresh parsley and serve warm
