Description
A bright and savory one-pan chicken dish with tangy lemon, briny olives, and tender artichokes, all simmered in a Mediterranean-inspired sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 lemon, thinly sliced
- 1 (14 oz) can artichoke hearts, drained and halved
- 1/2 cup Kalamata olives, pitted
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes per side. Transfer chicken to a plate.
- In the same skillet, add sliced onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and scrape up any browned bits from the bottom of the pan.
- Add chicken broth, lemon slices, artichoke hearts, olives, and oregano. Return chicken to the skillet, skin-side up. Bring to a simmer, then reduce heat to low, cover, and cook for 20–25 minutes until chicken is cooked through and tender.
- Uncover and increase heat to medium-high; let sauce reduce slightly for 2–3 minutes. Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste. Serve with crusty bread or over rice to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean