Description
A one-pan Mediterranean classic featuring tender chicken thighs simmered with bright lemon, briny olives, and marinated artichokes, flavorful, simple, and elegant.
Ingredients
- Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Flavor Base:
- 4 garlic cloves, minced
- 1 small red onion, thinly sliced
- 1 lemon (zest and juice)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Vegetables & Finishing:
- 1 cup marinated artichoke hearts (drained and halved)
- ½ cup green or kalamata olives, pitted
- ¾ cup chicken broth
- Fresh parsley, chopped (for garnish)
- Lemon slices, for finishing
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 6–7 minutes until golden and crisp. Flip and cook another 3–4 minutes. Transfer to a plate.
- In the same skillet over medium heat, add sliced onions and cook for 2–3 minutes until soft. Stir in garlic, oregano, lemon zest, and red pepper flakes. Cook for 30 seconds until fragrant.
- Pour in lemon juice and chicken broth, scraping up browned bits. Add artichokes and olives. Return chicken to skillet skin-side up and spoon some liquid over the top.
- Cover and simmer on low heat for 25–30 minutes, until chicken is fully cooked (internal temp 165°F).
- Remove lid, spoon pan juices over chicken, and garnish with parsley and lemon slices. Serve warm with crusty bread, couscous, or rice pilaf.
Notes
Use fresh lemon juice for brightness. Rinse olives and artichokes if sensitive to sodium. Boneless chicken works too—reduce simmer time by 5–7 minutes. Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean