Recipes » Easy Weeknight Dinners » Mediterranean Braised Chicken Thighs

Mediterranean Braised Chicken Thighs

Who says comfort food is only a thing of the winter?! Blasphemy! My Mediterranean Braised Chicken Thighs have the flavors of early summer – artichokes, shallots, white wine, lemon, briny Greek olives. Cooked in a big skillet until the chicken basically falls of the bone and all the flavors meld together into a sauce that will literally have you spooning into your mouth – it’s really a showstopper.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!




Makes: for 2 people

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

The Ingredients

~2 pounds bone-in, skin-on chicken thighs (you can sub for skinless thighs if preferred)

¾ cup baby artichokes in water, jarred or canned, drained*

3 shallots, peeled and halved

½ cup pitted greek olives, drained

1/3 cup dry white wine

1/3 cup low sodium chicken broth

½ lemon, juiced

1 garlic clove, sliced

1 tablespoon capers, drained

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 teaspoon sumac (you can sub sumac for za’atar if you can’t find sumac. But sumac is the best!)

*If you can’t find baby artichokes, use artichoke hearts. Don’t get marinated artichokes – get the ones in water!



The Steps

Preheat oven to 375 degrees.

In an extra-large oven-safe skillet, add butter and olive oil. Over high heat, let butter melt. Add chicken thighs skin-side down. Let chicken brown for about 5 minutes. Flip chicken skin-side up, adding in artichokes and shallots so as many as possible touch the surface of the pan, letting simmer for another minute.

Turn heat down to medium-high and add white wine to deglaze, chicken broth, lemon juice, garlic slices, olives and capers (sprinkling ingredients throughout pan).

Sprinkle sumac on top of chicken, sprinkling a bit on other ingredients as well.

Place skillet in oven for about 15 minutes until chicken registers at least 165 degrees (could take up to 20 minutes depending on size of thighs).

Serve with toasted bread to soak up the extra juices (pumpernickel toast is PERFECT with this).




The Steps With Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!


picture of grace eating

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