“`html
There is nothing quite like the vibrant flavors and effortless joy found in the One-Pan Mediterranean Chicken with Olives and Artichokes Recipe. This hearty yet elegant dish marries tender, golden chicken thighs with briny Kalamata olives, tender artichoke hearts, and bright bursts of cherry tomatoes all stewed together in a fragrant lemon and herb-infused sauce. It’s a contemporary home-cooked meal that invites you to savor every bite, with minimal cleanup and maximum flavor. Whether you’re cooking a weeknight dinner or impressing guests, this recipe brings the sunshine of the Mediterranean straight to your table.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to unlocking the deliciousness of this one-pan wonder. Each item plays a vital role: from the juicy chicken thighs that form the hearty base to the colorful veggies and olives that boost texture and flavor. Trust me, this mix is the magic behind the dish’s irresistible character.
- Bone-in, skin-on chicken thighs (4): Choose thighs with skin for crispiness and juicy inside meat after roasting.
- Red onion (1, thinly sliced): Adds a subtle sweetness and wonderful depth to the sauce as it softens.
- Garlic cloves (2, minced): Fresh garlic brings that unmistakable aromatic charm essential to Mediterranean cooking.
- Red bell pepper (1, sliced): Infuses the dish with bright color and a gentle sweetness.
- Artichoke hearts (1 can, 14 oz, drained and quartered): Tender and slightly tangy, they complement the olives perfectly.
- Cherry tomatoes (1 cup, halved): Their juicy burst balances the rich chicken and salty olives.
- Kalamata olives (½ cup, pitted): Their briny sharpness is a hallmark flavor in this recipe.
- Extra virgin olive oil (2 tbsp): Provides the luscious fat to sear the chicken and sauté the veggies.
- Dried oregano (1 tsp): A classic herb that brings Mediterranean earthiness to the dish.
- Dried thyme (½ tsp): Adds subtle herbal notes that enhance overall complexity.
- Smoked paprika (½ tsp): Gives a gentle smoky warmth to balance the acidity and saltiness.
- Sea salt (½ tsp) and black pepper (¼ tsp): Essential seasonings to bring all ingredients together.
- Low-sodium chicken broth (½ cup): Keeps the chicken moist and deglazes the pan for a flavorful sauce.
- Lemon zest and juice (from 1 lemon): The bright citrus note that lifts the entire dish to a new level.
- Fresh parsley (2 tbsp, chopped): Finishing touch that adds freshness and color at serving.
How to Make One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
Step 1: Prep and Season the Chicken
The very first thing to do is pat your chicken thighs dry—this helps achieve that coveted crispy skin during searing. Then, evenly coat each piece with sea salt, black pepper, oregano, thyme, and smoked paprika. This seasoning blend builds the flavorful foundation that will infuse the chicken inside and out.
Step 2: Sear the Chicken to Golden Perfection
Heat the olive oil in a large ovenproof skillet over medium-high heat. Lay the chicken thighs skin-side down carefully, then let them cook undisturbed for 4 to 5 minutes until the skin turns a gorgeous golden brown. Flip and sear the other side for just 2 minutes to lock in juices. Remove the chicken and set aside—this step guarantees that beautiful color and texture.
Step 3: Sauté Aromatic Vegetables
In the same skillet, toss in the red onion, bell pepper, and minced garlic. Stir and sauté for 2 to 3 minutes until the onion softens and the garlic releases its inviting fragrance. The fond left on the pan below adds incredible flavor depth at this stage.
Step 4: Add Artichokes, Tomatoes, and Olives
Now, stir in the quartered artichoke hearts, halved cherry tomatoes, and Kalamata olives. Let these mingle together for about 2 minutes. The tomatoes begin to soften and release their juices, while olives contribute their signature briny punch—creating a colorful and inviting base.
Step 5: Build the Sauce and Return Chicken
Pour in the chicken broth and the fresh lemon juice while scraping up any browned bits stuck to the skillet’s bottom. This liquid forms a bright, flavorful pan sauce. Nestle the chicken thighs back into the skillet, this time skin-side up, and sprinkle lemon zest over everything for an aromatic citrus boost.
Step 6: Bake Until Juicy and Tender
Transfer the skillet to your preheated oven set at 400°F (200°C). Bake for about 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly. This finishing step melds all the flavors together and ensures the chicken is juicy and tender.
Step 7: Garnish and Serve
Before serving, sprinkle freshly chopped parsley over the dish. This simply elevates the presentation and adds a refreshing herbal note that perfectly balances the savory richness of the chicken and olives.
How to Serve One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
Garnishes
Fresh chopped parsley is a classic garnish that not only brightens the dish visually but also enhances the flavor with its fresh, grassy notes. For an extra hit of zest, thin lemon slices or lemon wedges make a lovely accompaniment that invites more citrus brightness at the table.
Side Dishes
This meal truly shines on its own but pairing it with simple sides can turn it into a complete feast. Think fluffy couscous or herbed rice to soak up the delicious pan sauce. Alternatively, roasted vegetables or a crisp green salad with a light vinaigrette add balance and contrast to the bold Mediterranean flavors.
Creative Ways to Present
Feeling fancy? Serve the chicken and vegetables on a large wooden platter or rustic ceramic dish for a stunning family-style presentation. Adding a scattering of toasted pine nuts or crumbled feta cheese on top introduces delightful textures and additional Mediterranean character that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen as they sit, making the next meal just as delicious. Make sure to cool the dish to room temperature before refrigerating to maintain food safety and quality.
Freezing
The One-Pan Mediterranean Chicken with Olives and Artichokes Recipe also freezes well for longer storage. Portion out the chicken and veggies with some of the sauce into freezer-safe containers or heavy-duty bags. They keep well for up to 2 months. When ready, thaw overnight in the fridge for the best texture.
Reheating
To reheat, gently warm your leftover chicken and vegetables in a skillet over medium heat, adding a splash of chicken broth or water if the sauce looks too thick. Covering the pan helps keep the chicken moist. Avoid microwaving if possible to preserve the crispiness of the chicken skin; instead, reheating in the oven at 350°F (175°C) for 10–15 minutes works wonders.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! While bone-in, skin-on thighs provide extra flavor and juiciness, boneless thighs can be used for quicker cooking. Just reduce the bake time by a few minutes and watch closely to avoid drying out the chicken.
What can I substitute for Kalamata olives if I don’t have them?
If Kalamata olives aren’t available, you can try other briny olives like Castelvetrano or green olives. Just be mindful of the saltiness they bring and adjust seasoning accordingly.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as it doesn’t contain any wheat-based ingredients. Just be sure to double-check your chicken broth to ensure it’s gluten-free if you have sensitivities.
Can I prepare this dish without an ovenproof skillet?
If you don’t have an ovenproof skillet, you can sear the chicken and sauté the vegetables in a regular skillet, then transfer everything to a baking dish to finish cooking in the oven. Just make sure to deglaze your sauté pan well and transfer all the lovely browned bits.
How spicy is this dish? Can I add heat?
This recipe is mild and focuses on savory and citrusy flavors. If you love a bit of heat, add a pinch of crushed red pepper flakes during the sauté step or sprinkle some fresh chopped chili on top when serving.
Final Thoughts
There is something so satisfying about a meal that brings people together with its mouthwatering taste and simplicity, and the One-Pan Mediterranean Chicken with Olives and Artichokes Recipe does exactly that. It’s a beautiful blend of textures, colors, and flavors that feels like a warm Mediterranean embrace. So give it a go, and I promise it will become one of your trusted, favorite recipes in no time!
“`
Print
One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant, flavorful dish combining tender bone-in chicken thighs with savory Kalamata olives, tangy artichoke hearts, cherry tomatoes, and aromatic herbs. Searing the chicken before baking locks in juices, while the lemon juice and zest add a bright citrus note that ties the Mediterranean-inspired ingredients together perfectly.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
Vegetables & Others
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 0.5 cup pitted Kalamata olives
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- 0.5 cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to get it ready for baking the chicken after searing.
- Season the chicken. Pat the chicken thighs dry to remove excess moisture, then season both sides evenly with sea salt, black pepper, dried oregano, dried thyme, and smoked paprika for a robust flavor.
- Sear the chicken. Heat the extra virgin olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 4 to 5 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables. In the same skillet, add the thinly sliced red onion, red bell pepper, and minced garlic. Sauté for 2 to 3 minutes until the vegetables soften slightly and become fragrant.
- Add the Mediterranean ingredients. Stir in the quartered artichoke hearts, halved cherry tomatoes, and Kalamata olives. Cook together for 2 minutes to meld the flavors.
- Deglaze the pan. Pour in the low-sodium chicken broth and the juice of one lemon, scraping up any browned bits stuck to the bottom of the pan to add depth to the sauce.
- Return the chicken to the skillet. Place the seared chicken thighs skin-side up back into the skillet. Sprinkle lemon zest over the top for a fresh citrus aroma.
- Bake the dish. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) ensuring it is fully cooked and juicy.
- Garnish and serve. Remove the skillet from the oven, sprinkle freshly chopped parsley over the chicken and vegetables for a burst of color and freshness, then serve immediately.
Notes
- Using bone-in, skin-on chicken thighs provides more flavor and juiciness than boneless or skinless cuts.
- Make sure to dry the chicken thoroughly before seasoning to get a good sear and crispy skin.
- You can substitute fresh herbs like oregano and thyme if desired, using about 1 tablespoon combined.
- For a spicier kick, consider adding a pinch of red pepper flakes when seasoning the chicken.
- This recipe works well with other Mediterranean vegetables such as zucchini or eggplant if you want to add more variation.
- Use an ovenproof skillet to easily transfer from stovetop to oven without dirtying extra dishes.
