Description
A bright and savory one-skillet chicken dish infused with Mediterranean flavors—featuring juicy chicken thighs, briny olives, tender artichokes, and fresh lemon slices. Perfect with rice, couscous, or crusty bread for soaking up the delicious broth.
Ingredients
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4 bone-in, skin-on chicken thighs (or boneless if preferred)
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2 tbsp olive oil
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3 cloves garlic, minced
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1 small onion, sliced
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1 can (14 oz) artichoke hearts, drained and quartered
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½ cup mixed olives (green and black)
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1 lemon, thinly sliced
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1 ½ cups chicken broth
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1 tsp dried oregano
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½ tsp crushed red pepper flakes (optional)
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Salt and black pepper, to taste
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Fresh parsley, for garnish
Instructions
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Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear skin-side down for 5 minutes until golden brown. Flip and cook 3 more minutes. Remove and set aside. -
Sauté Aromatics:
In the same skillet, add onions and garlic. Cook until softened and fragrant. -
Simmer with Ingredients:
Pour in chicken broth. Add oregano, red pepper flakes, artichokes, olives, and lemon slices. Stir to combine. Return chicken to the pan. -
Cover and Cook:
Cover skillet and simmer for 20 minutes, or until chicken is fully cooked and tender. -
Garnish & Serve:
Sprinkle with fresh parsley. Serve hot with your favorite side.
Notes
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Bone-in thighs bring more flavor, but boneless can speed up cooking.
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Add extra lemon juice at the end for more tang.
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Great make-ahead meal—flavors deepen over time.
Nutrition
- Calories: 340
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg