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Mediterranean Chicken with Lemons and Olives

Mediterranean chicken with lemons and olives in a cast iron skillet garnished with fresh parsley
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A vibrant one-pan dinner featuring juicy braised chicken thighs with Kalamata olives, fresh lemon slices, and a rich tomato sauce. A complete and satisfying Mediterranean meal made in one skillet.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 cup chicken broth
  • 1 cup pitted Kalamata olives, halved
  • 1 lemon, thinly sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and black pepper.
  3. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down without moving them and sear for 5 to 6 minutes until deep golden brown. Flip and sear for 2 to 3 more minutes. Remove chicken and set aside on a plate.
  4. Reduce heat to medium. Add chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  5. Pour in the white wine to deglaze the pan, scraping up all browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
  6. Stir in diced tomatoes with juice, chicken broth, Kalamata olives, dried oregano, and dried thyme. Bring to a gentle simmer.
  7. Return chicken thighs skin-side up to the skillet, nestling them into the sauce. Arrange lemon slices on top of and around the chicken.
  8. Transfer the oven-safe skillet to the preheated oven. Bake uncovered for 20 to 25 minutes until chicken reaches 165 degrees F internal temperature and juices run clear.
  9. Remove from oven and let rest for 3 to 5 minutes. Garnish with fresh chopped parsley and serve.

Notes

  • Bone-in, skin-on chicken thighs give the best flavor and moisture. For boneless, skinless thighs, reduce bake time by 5 to 8 minutes and check for 165 degrees F internal temperature.
  • No wine? Substitute with an extra 1/2 cup chicken broth plus 1 tablespoon fresh lemon juice.
  • The lemon slices become soft and jammy during baking – they are edible and add wonderful tangy flavor.
  • Do not crowd the pan during searing or the chicken will steam instead of brown. Work in batches if needed.

Nutrition

Find it online: https://www.benefitiany.com/mediterranean-chicken-with-lemons-and-olives/