Description
Tender chicken thighs simmered in a bright, briny sauce of lemon, artichoke hearts, and Kalamata olives. This one-pan Mediterranean dish is full of bold flavor and ready in under an hour.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-7 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium. Add the onion to the same pan and cook until softened, about 3 minutes. Add the garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the lemon zest, lemon juice, oregano, and red pepper flakes (if using). Bring to a simmer.
- Return the chicken to the pan, nestling it into the liquid. Cover and simmer over low heat for 15 minutes.
- Add the artichoke hearts and olives around the chicken. Cover and continue to simmer for another 10 minutes, until the chicken is cooked through (internal temperature reaches 165°F).
- Taste the sauce and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste. For a thicker sauce, remove the chicken after cooking and simmer the sauce uncovered for a few minutes. Serve with crusty bread, rice, or orzo to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: Mediterranean