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Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the lemon slices and cook for 1 minute on each side until they begin to caramelize. Remove and set aside.
Pour the chicken broth and white wine into the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
Return the chicken to the skillet and add the artichoke hearts, olives, garlic, and oregano. Cover and simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the lid and add the caramelized lemon slices back to the skillet. Cook for an additional 5 minutes to allow the flavors to meld.
Sprinkle with fresh parsley before serving.
Variations & Tips
For a spicier kick, add a pinch of red pepper flakes to the sauce. If you prefer a creamier sauce, stir in a tablespoon of butter or a splash of cream at the end of cooking. You can also substitute boneless, skinless chicken thighs for the breasts for a juicier result. For a vegetarian version, replace the chicken with chickpeas or tofu, adjusting the cooking time as needed.