If you crave a vibrant, comforting meal that feels like a mini vacation on a plate, then this One-Pan Mediterranean Chicken with Olives and Artichokes Recipe is your new best friend. Combining the rustic charm of tender chicken thighs with briny Kalamata olives, tangy artichokes, and bright, zesty lemon, this dish delivers layers of flavor with minimal fuss. The magic lies in its simplicity—one pan, fresh ingredients, and a perfect blend of herbs and spices that will have your kitchen smelling irresistible and your taste buds singing. Whether it’s a weeknight dinner or a special weekend feast, this recipe never fails to impress and satisfy.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that each play an important role in bringing together the rich Mediterranean flavors, lively textures, and gorgeous color contrast that make this dish so inviting.
- 4 bone-in, skin-on chicken thighs: Perfect for juicy, flavorful meat and crispy, golden skin.
- 1 red onion, thinly sliced: Adds a subtle sweetness and wonderful texture when sautéed.
- 2 garlic cloves, minced: Brings an aromatic punch that elevates the overall flavor.
- 1 red bell pepper, sliced: Contributes vibrant color and a gentle sweetness to balance the tangy notes.
- 1 can (14 ounces) artichoke hearts, drained and quartered: Offers a tender, earthy bite that pairs beautifully with olives.
- 1 cup cherry tomatoes, halved: Bursts with juiciness and adds a pop of freshness.
- 0.5 cup pitted Kalamata olives: Adds salty, briny depth for that unmistakable Mediterranean flavor.
- 2 tablespoons extra virgin olive oil: Essential for searing the chicken and sautéing veggies with rich, fruity undertones.
- 1 teaspoon dried oregano: Provides classic herbal warmth that is quintessentially Mediterranean.
- 0.5 teaspoon dried thyme: Delivers subtle earthiness to complement the other herbs.
- 0.5 teaspoon smoked paprika: Infuses a mild smoky note and gorgeous color.
- 0.5 teaspoon sea salt: Enhances every flavor layer perfectly.
- 0.25 teaspoon black pepper: Adds a gentle heat to keep things lively.
- 0.5 cup low-sodium chicken broth: Keeps the dish moist and creates a flavorful pan sauce.
- Zest and juice of 1 lemon: Brings refreshing brightness that brightens and balances the richness.
- 2 tablespoons fresh parsley, chopped: Finishing touch adding fresh color and a touch of herbal vibrancy.
How to Make One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
Step 1: Preheat and Prep
Start by preheating your oven to a warm 400°F (200°C). This ensures the chicken will cook evenly and develop a beautiful golden crust. Meanwhile, pat your chicken thighs dry and generously season them with salt, pepper, oregano, thyme, and smoked paprika. These spices cradle the chicken in layers of Mediterranean warmth even before cooking begins.
Step 2: Sear the Chicken
Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear them for about 4 to 5 minutes until the skin is irresistibly crisp and golden. Flip the pieces and sear the other side for 2 more minutes. This crucial step locks in juices and creates a delicious texture contrast.
Step 3: Sauté the Vegetables
After removing the chicken temporarily, toss in the sliced red onion, bell pepper, and minced garlic. Sauté these for 2 to 3 minutes until fragrant and slightly softened. This builds a savory, aromatic base that blends perfectly with the rest of the dish.
Step 4: Add Artichokes, Tomatoes, and Olives
Stir in the quartered artichoke hearts, halved cherry tomatoes, and Kalamata olives. Cook everything together for another couple of minutes. This step marries the vegetables and briny olives, spreading their juices and flavor into the pan.
Step 5: Build the Sauce
Pour in the chicken broth and lemon juice, scraping up any golden bits stuck to the bottom of the pan. Those browned morsels, called fond, are flavor gold dust and give the sauce a rich, savory depth. The lemon juice adds a bright counterpoint that livens up the entire pan.
Step 6: Return the Chicken and Bake
Place the seared chicken thighs back in the skillet, skin-side up, resting on top of the vibrant vegetable mixture. Sprinkle the lemon zest over everything to infuse a fresh citrus aroma. Pop the skillet into your preheated oven and bake for about 25 minutes until the chicken is cooked through and the flavors have melded beautifully.
Step 7: Garnish and Serve
Remove the skillet from the oven and sprinkle plenty of fresh parsley on top. This herb doesn’t just brighten the dish visually but adds a clean, fresh burst that balances the savory, smoky, and tangy flavors perfectly.
How to Serve One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
Garnishes
A scattering of chopped fresh parsley is a must for that pop of green and freshness. If you want to be extra indulgent, add some crumbled feta cheese or a drizzle of good olive oil right before serving to enhance the Mediterranean vibe.
Side Dishes
This one-pan wonder pairs beautifully with fluffy couscous, warm crusty bread to soak up the juices, or even a light quinoa salad. Roasted or steamed green beans and a crisp mixed greens salad also complement the dish’s bold flavors well.
Creative Ways to Present
For entertaining, serve this dish straight from the skillet at the table for a rustic, inviting feel. You could also plate each serving on a colorful Mediterranean-inspired dish and garnish with lemon wedges and extra fresh herbs to wow your guests. Leftovers reheat beautifully, making this a fabulous next-day lunch option as well.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making the next meal just as enjoyable.
Freezing
You can freeze individual portions in freezer-safe containers for up to 2 months. Just be sure to thaw overnight in the fridge before reheating to maintain the chicken’s tenderness and texture.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the oven at 350°F (175°C) until warmed through. Adding a splash of chicken broth helps keep the sauce moist and vibrant. Avoid microwaving for best texture retention.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine but may dry out more quickly, so keep an eye on cooking time and consider marinating them beforehand for extra juiciness.
What if I don’t have Kalamata olives?
You can substitute with green olives or Castelvetrano olives, but keep in mind the flavor will be a bit different—Kalamatas provide a unique salty, slightly tangy kick that’s key to the Mediterranean flair.
Can I make this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you use gluten-free chicken broth. Just double-check that all your seasoning ingredients are safe too.
Is it possible to make this recipe vegetarian?
You could try swapping chicken for hearty vegetables like mushrooms, eggplant, or zucchini and use vegetable broth instead. Keep in mind, the rich, crispy chicken component will be missing, but it’s still tasty.
How can I boost the smoky flavor?
If you love smoky notes, feel free to add a pinch more smoked paprika or even a dash of chipotle powder for extra heat and depth.
Final Thoughts
This One-Pan Mediterranean Chicken with Olives and Artichokes Recipe is everything you want in a home-cooked dish: simple, packed with fresh flavors, and impossibly satisfying. It’s the kind of meal you’ll want to make time and time again, whether for family dinners or impressing friends. Give it a try soon, and I promise it’ll become one of your favorite easy dinner go-tos!
Print
One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant and flavorful dish perfect for a wholesome weeknight dinner. Juicy bone-in, skin-on chicken thighs are seasoned and seared before being combined with red onion, bell pepper, garlic, artichokes, cherry tomatoes, and Kalamata olives. Simmered with a bright lemon and herb-infused broth and finished in the oven, it’s a delightful balance of tangy, savory, and smoky flavors all cooked in a single skillet for easy cleanup.
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 & Aromatics
- 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 & Oils
- 2 tablespoons extra virgin olive oil
- 0.5 cup low-sodium chicken broth
- Zest and juice of 1 lemon
Herbs & Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken in the final step.
- Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with sea salt, black pepper, dried oregano, dried thyme, and smoked paprika to infuse the meat with Mediterranean spices.
- Sear Chicken: Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for an additional 2 minutes, then remove from pan temporarily.
- Sauté Vegetables: In the same skillet, add the thinly sliced red onion, sliced red bell pepper, and minced garlic. Sauté for 2-3 minutes until the onion softens and the mixture becomes fragrant.
- Add Artichokes, Tomatoes, and Olives: Stir in the quartered artichoke hearts, halved cherry tomatoes, and pitted Kalamata olives. Cook for 2 minutes to warm through and combine flavors.
- Deglaze and Add Liquids: Pour in the low-sodium chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the skillet to enhance the sauce.
- Bake Chicken: Nestle the seared chicken thighs skin-side up back into the skillet on top of the vegetable mixture. Sprinkle the lemon zest evenly over the chicken. Transfer the skillet to the preheated oven and bake for 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Garnish and Serve: Remove the skillet from the oven and sprinkle the chopped fresh parsley over the dish for a fresh, herbaceous finish. Serve hot directly from the skillet or plated.
Notes
- You can substitute bone-in chicken thighs with boneless thighs, but adjust cooking time accordingly.
- For a spicier version, add red pepper flakes during the sauté step.
- If you do not have an oven-safe skillet, transfer the mixture to a baking dish before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or oven.
- Use low-sodium chicken broth to control salt levels in the recipe.
