Heat oil in a large frying pan over medium heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon zest. Add green olives as desired and serve.