One-Pan Mediterranean Chicken (Printable)

Juicy chicken thighs with Kalamata olives, artichokes, tomatoes, and herbs in a vibrant Mediterranean skillet.

# What You Need:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (1.2 lbs)

→ Vegetables

02 - 1 red onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, sliced
05 - 1 can (14 oz) artichoke hearts, drained and quartered
06 - 1 cup cherry tomatoes, halved

→ Olives & Extras

07 - 1/2 cup pitted Kalamata olives

→ Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper

→ Liquids

14 - 1/2 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon

→ Fresh Herbs

16 - 2 tablespoons fresh parsley, chopped

# How-To:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt, pepper, oregano, thyme, and smoked paprika.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook 2 minutes on the other side. Remove chicken and set aside on a plate.
04 - In the same skillet, add sliced red onion, bell pepper, and minced garlic. Sauté for 2-3 minutes until vegetables begin to soften.
05 - Stir in artichoke hearts, cherry tomatoes, and Kalamata olives. Cook for 2 minutes, stirring occasionally.
06 - Pour in chicken broth and lemon juice while scraping up browned bits from the bottom of the skillet with a wooden spoon.
07 - Place chicken thighs skin-side up in the skillet. Sprinkle lemon zest evenly over the chicken.
08 - Transfer the skillet to the preheated oven and bake for 25 minutes until chicken reaches an internal temperature of 165°F at the thickest part.
09 - Remove from oven and sprinkle fresh chopped parsley over the dish before serving directly from the skillet.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy because they actually forgive you if you're not watching the clock obsessively.
  • Everything happens in one skillet, which means you're not standing at the sink for thirty minutes afterward.
  • The combination of briny olives, tart lemon, and tender artichokes creates a flavor profile that feels restaurant-quality but takes no culinary school diploma.
02 -
  • Don't skip the searing step even though it feels like an extra task, because those golden, crispy bits are where the real flavor lives and you can't get them any other way.
  • Check your chicken's internal temperature with a meat thermometer rather than guessing, because undercooked chicken is a health risk and overcooked chicken is sad, and your thermometer takes the guesswork out of both.
03 -
  • If you're cooking for someone with a preference for boneless, skinless chicken breasts, reduce the baking time by 5 to 7 minutes and check for doneness earlier because lean meat cooks faster and dries out quickly.
  • Serve this alongside crusty bread for soaking up the pan sauce, couscous for absorbing all those flavors, or roasted potatoes if you want something more substantial and grounding.
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