This easy, one-pan Mediterranean Chicken is ready in just 35 minutes! Tender chicken thighs with artichokes, olives, white wine, and lemon pack in flavor for the perfect weeknight meal.
Why You Will Love This Mediterranean Chicken
- One-pan meal: This one-pan Mediterranean chicken recipe is a flavor-packed and quick-and-easy meal that is sure to impress. With everything cooked in a single skillet, it’s the perfect hassle-free, weeknight dinner option for those who are short on time but don’t want to sacrifice on flavor.
- Flavor-packed: The succulent chicken thighs, tender baby artichokes, briny Greek olives, and zesty lemon juice all meld together in a sumptuous sauce that is sure to bring you back for more each bite.
- Nutritious: Not only is it easy to make and full of flavor, but it’s also healthy too! Practically free of carbs and full of nutrients, you can feel good about eating this dish in any amount!
Mediterranean Chicken Ingredients
- Bone-in, skin-on chicken thighs: Bone-in, skin-on chicken thighs are extra juicy and flavorful. You can use boneless, skinless chicken thighs if preferred.
- Baby artichokes: Tender, baby artichokes bring a subtle nutty flavor and softness adding a touch of elegance to every bite.
- Shallots: These delicate onions and mild, sweet flavor, providing a perfect balance to the savory chicken and tangy olives.
- Greek olives: Briny olives are a true Mediterranean staple, adding a salty punch and a vibrant burst of flavor.
- Dry white wine: Brings a subtle acidity and depth to the dish, enhancing the flavors and creating a rich, luxurious sauce.
- Low sodium chicken broth: The savory chicken broth is a key ingredient in this dish, bringing a depth of flavor and richness to the sauce.
- Lemon juice: The tangy, zesty flavor of fresh lemon juice brings refreshing acidity that perfectly balances out the savory and rich flavors.
- Garlic: Because garlic!!
- Capers: These tiny, pops of brine bring a burst of bold, tangy flavor, perfectly complementing the rich, savory chicken and the subtle acidity of the white wine.
- Butter: The velvety texture of butter enriches the sauce, creating a smooth and luscious texture that perfectly coats the tender chicken and veggies.
- Extra virgin olive oil: Olive oil brings every flavor together, and the foundation of Mediterranean dishes.
- Sumac: The tangy, lemony flavor of sumac is a key ingredient in Mediterranean cuisine, adding a bright and zesty note to the dish and beautiful color.
How to Make Mediterranean Chicken
Full instructions in the recipe card; this is just an outline!
- Brown Chicken.
In an extra-large oven-safe skillet, melt butter with olive oil over high heat. Brown chicken thighs skin-side down for 5 minutes.
- Flip.
Turn chicken to the other side and add artichokes and shallots to simmer for another minute.
- Deglaze.
Add all of your liquids including white wine, chicken broth, lemon juice and other ingredients.
- Bake.
After you’ve sprinkled sumac, place skillet in oven for 15 minutes until it reaches 165 degrees.
- Serve.
Hot and juicy out of the oven, serve with toasted bread to soak up all of the delicious juices!
Frequently Asked Questions (FAQs)
Yes, you can use boneless, skinless chicken thighs, but keep in mind it may take a bit longer to cook!
I don’t recommend marinating the chicken prior to cooking.
Test the thickest part of the chicken with a thermometer. It should register at least 165 degrees. A higher temperature is fine; chicken thighs retain moisture even at high temperatures!
Yes, you can use frozen chicken thighs, but make sure to thaw them in the refrigerator 24-48 hours before cooking.
I have tested this method, so I don’t recommend using a slow cooker to make this dish!
Store chicken in the fridge, covered, for 4-5 days. This dish is a great make-ahead meal!
Reheat chicken in a pan, gently over low heat until hot, or in the microwave in a pinch!
Mediterranean chicken freezes well for 3-4 months! Thaw in the fridge for 24-48 hours before reheating.
Yes, you absolutely can! You may need to make two batches depending on the size of your pan.
The chicken is delicious alone, or with side dishes like Roasted Zucchini with Garlic and Lemon or Garlic Naan!
Other Chicken Recipes You’ll Love!
- Parmesan Crusted Chicken
- Chicken Caesar Salad
- Filipino Chicken Adobo
- Juicy Baked Chicken Meatballs
- Easiest Chicken and Rice Soup
Equipment
- Large oven-safe skillet
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- ¾ cup baby artichokes in water jarred or canned, drained
- 3 shallots peeled and halved
- ½ cup greek olives pitted and drained
- ⅓ cup dry white wine
- ⅓ 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
Instructions
- Preheat oven to 375 degrees.
- In an 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).
Video
Notes
- You can substitute boneless, skinless chicken thighs if preferred, but cooking times may vary (you may need to cook a bit longer!)
- You can us za’atar if you can’t find sumac. But sumac is the best!
Thanks for your quick reply. BTW We are ‘neighbors’…I am a CC from Lawrence, MA, but will be moving to Londonderry within the year to senior living (the Baldwin). I am a volunteer at the Salem Senior Center.
Author
Love it! Enjoy the beautiful New England springtime and let me know if you try any recipes 🙂
Grace
I saw your recipe in TOH and learned that you are a fellow CC. I am going to make your April-May 2023 “Mediterranean Braised Chicken Thighs” tomorrow. My DH is not a fan of olives except for Castelvetrano ones. Would that be an OK substitution for “Greek olives” in your recipe, or should I just omit them altogether?
Thanks,
Ann
Author
Hi Ann,
You can definitely use Castelvetrano Olives! Frescatrano olives are very similar (basically the Greek version of Castelvetrano) if you wanted to try those too.
I hope you enjoy!
Grace