Are you searching for a deliciously easy and healthy meal that won’t take much of your time? Look no further than this One-Pan Mediterranean Chicken with Olives and Artichokes. This mouthwatering dish captivates with its vibrant colors, rich flavors, and wholesome ingredients. Perfect for busy weeknights or hosting friends and family, this recipe embodies the essence of Mediterranean cuisine — fresh vegetables, aromatic herbs, and succulent chicken, all combined in a single pan for simple cleanup.
Imagine the delightful aroma of tender chicken thighs searing in olive oil, mingling with the sweetness of roasted red bell peppers, the brininess of Kalamata olives, and the earthiness of artichokes. This One-Pan Mediterranean Chicken is not only flavorful but also packed with health benefits, as it offers a balanced mix of protein, healthy fats, and vitamins from the vegetables. With just 40 minutes from prep to table, it’s no wonder this recipe has garnered rave reviews for its simplicity and taste!
Why You’ll Love This One-Pan Mediterranean Chicken
- Time-Saving: Prepare and cook everything in one pan!
- Flavor-Packed: Savory chicken thighs coupled with Mediterranean vegetables create a delightful mix of flavors.
- Healthy Ingredients: Low in calories and rich in nutrients, this dish caters to a variety of dietary preferences.
- Simple Cleanup: A single skillet means less mess and hassle, making it perfect for busy weeknights!
- Customizable: Easily tweak ingredients to match your tastes or what you have on hand.
Preparation Phase & Tools to Use
Before you even step into cooking, preparation is vital in achieving the best results with your One-Pan Mediterranean Chicken. Start by ensuring all your ingredients are fresh and ready to go. Having your vegetables chopped, the chicken seasoned, and the pan prepped will make the cooking process flow smoothly.
You will need to gather a large ovenproof skillet, which is essential for searing the chicken and transferring it directly to the oven. It’s important to have good-quality olive oil for sautéing, as it enhances the flavors. Ensure you have a cutting board and a sharp knife for quick chopping of the vegetables. Lastly, measuring spoons, a zester for the lemon, and a meat thermometer will be handy to ensure the chicken is cooked perfectly.
Ingredients
- 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
- 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
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to a lovely 400°F (200°C). This ensures that your chicken will roast to perfection later.
Step 2: Prepare the Chicken
Pat the chicken thighs dry with paper towels. This step is crucial as it helps achieve a golden brown, crispy skin. Season the chicken generously on both sides with salt, pepper, dried oregano, thyme, and smoked paprika. These seasonings will infuse the meat with Mediterranean flavors.
Step 3: Sear the Chicken
Heat the olive oil in your large ovenproof skillet over medium-high heat. Once hot, add the seasoned chicken thighs skin-side down. Sear them for about 4 to 5 minutes until the skin is golden brown. Flip the chicken and cook for an additional 2 minutes. Once done, carefully remove the chicken and set it aside on a plate.
Step 4: Sauté the Vegetables
Using the same skillet, add the sliced red onion, bell pepper, and minced garlic. Sauté these for about 2 to 3 minutes until they are just softened and fragrant.
Step 5: Add Remaining Ingredients
Now it’s time to enhance your mix with the vibrant flavors of artichoke hearts, halved cherry tomatoes, and Kalamata olives. Stir well to combine and allow them to cook for another 2 minutes.
Step 6: Incorporate Chicken Broth & Lemon
Pour in the low-sodium chicken broth and the juice of your zested lemon, scraping up any delicious browned bits from the skillet’s bottom. This step is crucial, as those bits hold a lot of flavor that will be absorbed by the chicken as it bakes.
Step 7: Bake the Chicken
Return the seared chicken thighs to the skillet, placing them skin-side up. Sprinkle with the lemon zest for an additional zing. Transfer the skillet to your preheated oven and let it bake for 25 minutes or until the chicken reaches at least 165°F (74°C) internally.
Step 8: Garnish & Serve
Once cooked, garnish your Mediterranean masterpiece with freshly chopped parsley before serving. Pair with your favorite side or enjoy it as is!
Variations
- Protein: Feel free to replace chicken with boneless skinless chicken breasts, turkey thighs, or even chickpeas for a vegetarian twist.
- Vegetables: Try adding other seasonal vegetables like zucchini, asparagus, or spinach for an extra nutrient boost.
- Spices: Use different herbs and spices for experimentation, such as rosemary, basil, or even a pinch of red pepper flakes for heat.
Cooking Notes
- Be sure to dry off the chicken thighs thoroughly with paper towels to achieve a better sear and crispy skin.
- Low-sodium broth is crucial in controlling sodium levels, especially if you’re watching your salt intake.
- If you can’t find fresh herbs, feel free to use dried ones, just remember to adjust the quantity since dried herbs are more potent.
Serving Suggestions
- Serve with a light side salad dressed with lemon vinaigrette for a refreshing combo.
- Pair with quinoa or brown rice to soak up the delicious broth.
Tips
- For a more intense lemon flavor, add an extra half of a lemon’s juice.
- Substitute Kalamata olives with green olives or a mix for different flavor profiles.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 350
- Protein: 30g
- Sodium: 500mg
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs; however, reduce the cooking time to ensure they don’t dry out.
Can I make this dish ahead of time?
Absolutely! You can prepare everything in advance and then pop it in the oven when ready to serve.
What can I serve with this dish?
This Mediterranean Chicken pairs well with a side salad, some crusty bread, or a grain like couscous or quinoa.
How do I store leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
In conclusion, this One-Pan Mediterranean Chicken with Olives and Artichokes is not just a meal; it’s an experience that brings the taste of the Mediterranean to your kitchen. Ideal for those who crave rich flavors without the fuss of complicated recipes, this dish highlights the beauty of simple, fresh ingredients. As you cook and enjoy this recipe, don’t hesitate to get creative with your own variations and personal touches. We would love to hear how your version turns out — share your thoughts in the comments below! So, gather your ingredients, heat up your skillet, and enjoy this delicious journey to the Mediterranean right at home!
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One-Pan Mediterranean Chicken with Olives and Artichokes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This One-Pan Mediterranean Chicken with Olives and Artichokes is a deliciously easy and healthy meal.
Ingredients
- 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
- 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
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to a lovely 400°F (200°C).
- Pat the chicken thighs dry and season with salt, pepper, oregano, thyme, and paprika.
- Heat olive oil in a skillet and sear chicken thighs skin-side down for 4-5 minutes, then flip and cook for 2 more minutes.
- Add sliced onion, bell pepper, and garlic, sauté for 2-3 minutes.
- Add artichokes, cherry tomatoes, and olives, stir and cook for another 2 minutes.
- Pour in chicken broth and lemon juice, scraping up browned bits.
- Return chicken to skillet, skin-side up, sprinkle with lemon zest, and bake for 25 minutes.
- Garnish with parsley and serve.
Notes
Low-sodium broth is recommended to control sodium levels.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 30 g