If you love bursting flavors and effortless cooking, the One-Pan Mediterranean Chicken with Olives and Artichokes Recipe is going to be your new weeknight hero. This dish combines tender, juicy chicken thighs with a vibrant medley of artichokes, Kalamata olives, and fresh cherry tomatoes, all cooked together in one pan for an aromatic and colorful experience. It’s a perfect balance of savory, tangy, and slightly smoky tastes that bring a little sunshine to your dinner table, all without a mountain of dishes to clean afterwards.
Ingredients You’ll Need
Getting ready to make this wonderful recipe is a joy because it calls for simple, fresh ingredients that each play an important role. Every item contributes something unique — from texture and flavor to color and aroma — making the whole dish come alive with Mediterranean charm.
- 4 bone-in, skin-on chicken thighs: These provide the juicy, flavorful centerpiece, with skin that crisps up beautifully.
- 1 red onion, thinly sliced: Adds a subtle sweetness and a lovely tender bite when cooked.
- 2 garlic cloves, minced: Brings a fragrant, savory depth that wakes up the palate.
- 1 red bell pepper, sliced: Offers bright color and a hint of natural sweetness.
- 1 can (14 ounces) artichoke hearts, drained and quartered: A creamy, slightly tangy texture that balances wonderfully with the olives.
- 1 cup cherry tomatoes, halved: Bursting with juiciness, these lend freshness and vibrant red tones.
- 0.5 cup pitted Kalamata olives: Their briny, intense flavor is a hallmark of the Mediterranean diet, adding a salty punch.
- 2 tablespoons extra virgin olive oil: Essential for cooking and bringing a rich, fruity flavor while helping seal in the chicken’s juices.
- 1 teaspoon dried oregano: Classic herb that imparts an earthy, piney aroma.
- 0.5 teaspoon dried thyme: Adds subtle woodsy notes to complement the chicken.
- 0.5 teaspoon smoked paprika: Gives a gentle smoky warmth that elevates the dish.
- 0.5 teaspoon sea salt: Enhances every ingredient’s natural flavor.
- 0.25 teaspoon black pepper: Adds just the right amount of grounding spice.
- 0.5 cup low-sodium chicken broth: Creates a flavorful cooking liquid that keeps everything moist and tender.
- Zest and juice of 1 lemon: Brightens the flavors with citrusy freshness and slight tang.
- 2 tablespoons fresh parsley, chopped: A fresh herbal garnish that adds vivid green color and a mild peppery bite.
How to Make One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
Step 1: Preheat and Season
Start by setting your oven to 400°F (200°C) to make sure it’s nice and hot when you’re ready to bake. While it’s warming up, pat your chicken thighs dry with a paper towel—this helps the skin crisp up beautifully during cooking. Then, generously season them with salt, black pepper, oregano, thyme, and smoked paprika. These herbs and spices form the delicious foundation that flavors every bite.
Step 2: Sear the Chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down first and let them cook undisturbed for about 4 to 5 minutes until the skin is a golden, crispy masterpiece. Flip the thighs and cook for another 2 minutes to seal the other side. This step locks in the juices and builds layers of flavor you’ll adore.
Step 3: Sauté the Veggies
Add your thinly sliced red onion, red bell pepper strips, and minced garlic directly into the skillet. Cook and stir them together for 2 to 3 minutes so they soften and mingle their aromas with the rendered chicken fat. This sizzling mix sets the stage for the Mediterranean magic to come.
Step 4: Add Artichokes, Tomatoes, and Olives
Next, toss in the drained artichoke hearts, halved cherry tomatoes, and pitted Kalamata olives. Stir everything gently to combine, letting the tomatoes and artichokes heat through for 2 more minutes. This combination brings an incredible burst of texture and flavor you won’t find in ordinary chicken dinners.
Step 5: Pour in Broth and Lemon
Pour the low-sodium chicken broth and fresh lemon juice into the skillet. Use a wooden spoon to scrape up all those luscious browned bits stuck to the bottom; this adds richness to the cooking liquid that will infuse the chicken and vegetables with extra-savory depth. The lemon juice brightens and balances the richness perfectly.
Step 6: Bake it to Perfection
Return the chicken thighs to the skillet skin-side up so they stay crispy during baking. Sprinkle the lemon zest over everything for an extra zing of citrus aroma. Transfer the whole skillet into the preheated oven and bake for about 25 minutes, until the chicken is cooked through and tender while the vegetables are bursting with flavor.
Step 7: Garnish and Serve
The final touch is a sprinkle of freshly chopped parsley for a splash of color and fresh herbal notes. This one-pan masterpiece is now ready to be enjoyed!
How to Serve One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
Garnishes
Beyond fresh parsley, adding a handful of toasted pine nuts or crumbled feta cheese can elevate this dish beautifully. These garnishes bring delightful textures and a creamy or nutty contrast to the savory, juicy chicken and veggies.
Side Dishes
Keep it simple and Mediterranean-inspired by serving alongside fluffy couscous, garlic-infused rice, or warm crusty bread to soak up the flavorful pan juices. Light, garlicky steamed greens or a crisp Greek salad also make a refreshing pairing that complements the dish’s richness.
Creative Ways to Present
For a stunning family-style dinner, serve everything directly from the skillet placed in the center of the table so everyone can help themselves. Alternatively, plate individual portions with vibrant side salads and drizzle a little extra olive oil and lemon juice over the top for a restaurant-worthy presentation at home.
Make Ahead and Storage
Storing Leftovers
This One-Pan Mediterranean Chicken with Olives and Artichokes Recipe keeps wonderfully chilled in an airtight container for up to 3 days. The flavors deepen over time, making leftovers even more delicious.
Freezing
You can freeze leftover chicken and vegetable mixture for up to 2 months. Just be sure to cool it completely before transferring into a freezer-safe container or heavy-duty bag to maintain the best texture and taste when reheated.
Reheating
To reheat, thaw in the fridge overnight if frozen, then warm gently in a covered skillet over medium heat or use the oven at 350°F until heated through. Avoid microwaving if possible, as slow, gentle reheating helps retain the crispy skin and avoid drying out tender chicken.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless thighs will cook a bit faster, so adjust your cooking time accordingly to avoid drying them out. The flavor will still be fantastic and tender.
Can I substitute frozen artichokes or olives?
While fresh or canned artichokes and olives work best for texture and flavor, frozen artichokes can be used if thawed well. Look for good-quality brined olives in place of Kalamata if needed.
Is this dish spicy?
This recipe is not spicy, but it has a warm smoky undertone from the paprika and aromatic herbs. You can easily add chili flakes if you want a little heat.
What wine pairs well with this dish?
A dry white like Sauvignon Blanc or a light red such as Pinot Noir complements the flavors nicely without overpowering the chicken and Mediterranean ingredients.
Can I make this recipe gluten-free?
Yes! The dish itself is naturally gluten-free as long as you serve it with gluten-free sides like rice or quinoa instead of bread or couscous.
Final Thoughts
Once you try this One-Pan Mediterranean Chicken with Olives and Artichokes Recipe, I’m pretty sure it will hold a special place in your dinner rotation. It’s the kind of meal that feels both comforting and elegant, packed with bold, bright flavors without requiring hours in the kitchen. So grab your skillet and ingredients and get ready to enjoy a taste of the Mediterranean in just 40 minutes.
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One-Pan Mediterranean Chicken with Olives and Artichokes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a vibrant, flavorful dish combining juicy chicken thighs with briny Kalamata olives, tender artichoke hearts, and sweet cherry tomatoes. It’s seasoned with aromatic herbs and spices, then finished with a bright touch of lemon, making for a simple yet elegant meal perfect for a weeknight dinner or casual entertaining.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Vegetables and Aromatics
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 0.5 cup pitted Kalamata olives
Liquids and Garnish
- 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: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the chicken.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Season them evenly on both sides with sea salt, black pepper, dried oregano, dried thyme, and smoked paprika.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for an additional 2 minutes on the other side.
- Sauté Vegetables: Add the sliced red onion, red bell pepper, and minced garlic to the skillet with the chicken. Sauté these ingredients for 2-3 minutes until fragrant and slightly softened.
- Add Remaining Vegetables: Stir in the quartered artichoke hearts, halved cherry tomatoes, and pitted Kalamata olives. Cook everything together for another 2 minutes to meld the flavors.
- Deglaze the Pan: Pour in the low-sodium chicken broth and the lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This adds depth to the sauce.
- Bake the Chicken: Arrange the chicken thighs back skin-side up if you moved them. Sprinkle with lemon zest and transfer the skillet to the preheated oven. Bake uncovered for 25 minutes, or until the chicken is fully cooked through and juices run clear.
- Garnish and Serve: Once baked, remove the skillet from the oven, sprinkle fresh chopped parsley over the top, and serve your Mediterranean chicken hot with the vegetable and olive mixture.
Notes
- For crispier skin, ensure the chicken is patted very dry before seasoning and searing.
- You can substitute fresh artichoke hearts if preferred; just adjust the cooking time accordingly as fresh ones will need slightly longer to soften.
- Serve this dish with crusty bread or over couscous or rice to soak up the flavorful pan sauce.
- Use low-sodium chicken broth to control saltiness, especially due to the briny olives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or oven.
