One-Pan Mediterranean Chicken

5 from 3 votes

One-Pan Mediterranean Chicken

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Author: Grace Vallo

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!

Nutrition