One-Pan Mediterranean Chicken

Transport yourself to the sun-kissed shores of the Mediterranean with this vibrant one-pan chicken dish. As golden chicken thighs sizzle alongside briny Kalamata olives and tender artichoke hearts, your kitchen will fill with the aromatic blend of oregano, thyme, and fresh lemon that defines Mediterranean cuisine. This effortless yet elegant meal combines the rustic flavors of coastal villages with the practicality of modern cooking—all in a single skillet.

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This recipe celebrates the Mediterranean tradition of combining simple, high-quality ingredients to create meals that are both nourishing and satisfying. The chicken thighs develop a gorgeous golden crust while remaining juicy inside, creating the perfect canvas for the bright, briny supporting cast. As the dish roasts, the chicken infuses the vegetables with its rich flavor, while the lemon and herbs tie everything together in perfect harmony.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.2 lbs / 550 g)
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 can artichoke hearts (14 oz / 400 g), drained and quartered
• 1 cup cherry tomatoes (150 g), halved
• 1/2 cup pitted Kalamata olives (80 g)
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup low-sodium chicken broth (120 ml)
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Prepare the oven and chicken

Preheat oven to 400°F (200°C). Pat chicken thighs dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.

Sear the chicken

Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs, skin-side down, and sear 4–5 minutes until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.

Sauté the vegetables

In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2–3 minutes until just softened.

Add remaining ingredients

Add artichoke hearts, cherry tomatoes, and Kalamata olives. Stir and cook for 2 minutes.

Create the sauce

Pour in chicken broth and lemon juice, scraping up any browned bits from the pan.

Combine and bake

Return chicken thighs (skin-side up) to the skillet. Sprinkle with lemon zest. Transfer the skillet to the oven and bake for 25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C).

Finish and serve

Garnish with fresh parsley before serving.

Zusatztipps für die Zubereitung

For the juiciest chicken, let the thighs sit at room temperature for about 15 minutes before cooking. This helps them cook more evenly. When searing, resist the urge to move the chicken around—allowing it to develop a golden crust undisturbed is key to maximizing flavor. If your skillet isn't ovenproof, transfer everything to a baking dish before putting it in the oven.

Varianten und Anpassungen

This versatile recipe welcomes many adaptations. For a lighter version, use boneless, skinless chicken breasts (remember to reduce the baking time by 5-7 minutes). You can add a Mediterranean twist with a sprinkle of crumbled feta cheese just before serving (if not following a dairy-free diet). For heat lovers, incorporate red pepper flakes or a diced fresh chili. Green olives can stand in for Kalamata if that's what you have on hand.

Serviervorschläge

This one-pan wonder is a complete meal on its own, but it pairs beautifully with several sides. Serve with crusty bread to soak up the flavorful sauce, or spoon it over fluffy couscous or quinoa. For a complete Mediterranean spread, add a simple Greek salad and some hummus on the side. A glass of crisp white wine, like Assyrtiko or Sauvignon Blanc, makes the perfect accompaniment.

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This Mediterranean chicken skillet is more than just a meal—it's a celebration of the region's vibrant culinary heritage. With its harmony of flavors and textures, from crispy chicken skin to tender artichokes and bursts of tangy olives, it captures the essence of coastal Mediterranean cooking. Best of all, it brings these complex flavors to your table with minimal effort and cleanup, making it the perfect recipe for both special occasions and everyday dinners.

Recipe FAQs

→ Can I use boneless chicken instead?

Yes, boneless, skinless chicken breasts can be used but reduce baking time by 5–7 minutes to prevent drying out.

→ What is the best pan to use for this dish?

An ovenproof skillet or sauté pan works best to sear on the stove and finish baking in the oven.

→ How do the olives and artichokes contribute to the dish?

Kalamata olives add a briny depth while artichokes bring tender, slightly nutty flavors that balance the chicken’s richness.

→ Can I substitute fresh herbs?

Fresh parsley is perfect for garnish, but oregano and thyme can be used fresh or dried depending on availability.

→ What sides pair well with this meal?

Crusty bread, couscous, or roasted potatoes complement the Mediterranean flavors and soak up the pan sauce nicely.