Save to Pinterest There's something about the sizzle of chicken skin hitting a hot pan that makes me feel like I'm cooking somewhere sun-drenched and carefree, even if it's just my kitchen on a Tuesday night. This one-pan Mediterranean dish came about when I was tired of fussing with multiple pots and craving something that tasted like vacation without the plane ticket. The briny olives, tender artichokes, and golden chicken thighs all mingle together in one beautiful skillet, filling the kitchen with the kind of aromatic warmth that makes everyone emerge from wherever they were to ask what's for dinner.
I made this for my neighbor who had just moved to the neighborhood, and watching her face light up when she bit into it—that perfect combination of briny olives and tender chicken—felt like I'd just handed her a little piece of welcome. She came back the next week asking if I'd teach her how to make it, and now it's become our standing Thursday dinner when our kids play together in the yard.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 1.2 lbs / 550 g): These are the golden ticket—thighs stay moist where breast meat would dry out, and that skin crisps up beautifully in the skillet.
- Red onion (1, thinly sliced): The red adds a little sweetness and visual pop compared to yellow onions, and it softens into something almost candy-like as it cooks.
- Garlic cloves (2, minced): Two cloves keeps it subtle so the other Mediterranean flavors can shine without garlic overpowering everything.
- Red bell pepper (1, sliced): It brings brightness and a natural sweetness that balances the brininess of the olives.
- Artichoke hearts (1 can, 14 oz / 400 g, drained and quartered): Canned artichokes are a total time-saver and honestly taste just as good as fresh when they're swimming in all this flavor.
- Cherry tomatoes (1 cup / 150 g, halved): These burst slightly as they cook and release their juice into the pan, creating a light sauce without any added cream.
- Kalamata olives (1/2 cup / 80 g, pitted): Their briny, slightly funky flavor is what makes this dish taste authentically Mediterranean—don't skip them or use a milder olive.
- Extra virgin olive oil (2 tbsp): Good quality oil makes a real difference here since it's not being cooked down into oblivion but tasting it raw at the end.
- Dried oregano (1 tsp): This is the herb that screams Mediterranean, and dried works better than fresh in this context because it infuses the whole pan.
- Dried thyme (1/2 tsp): A whisper of thyme adds earthiness without muddying the brighter oregano flavor.
- Smoked paprika (1/2 tsp): It gives the chicken a subtle smokiness that tricks your brain into thinking you've spent way more time on this dish than you actually have.
- Sea salt (1/2 tsp) and black pepper (1/4 tsp): Season the chicken aggressively before searing—it's your only chance to build real flavor on those thighs.
- Low-sodium chicken broth (1/2 cup / 120 ml): This creates a light pan sauce that keeps everything moist without making it soupy.
- Lemon zest and juice (1 lemon): The brightness at the end is what lifts the whole dish and keeps it from feeling heavy or one-note.
- Fresh parsley (2 tbsp, chopped): It's the final flourish that makes people think you fussed way more than you did.
Instructions
- Heat your oven and prep your chicken:
- Set your oven to 400°F (200°C) while you pat the chicken thighs completely dry with paper towels—this is the move that guarantees crispy skin. Season both sides generously with salt, pepper, oregano, thyme, and smoked paprika, letting the seasonings settle into every crevice.
- Get that golden sear on the chicken:
- Pour olive oil into a large ovenproof skillet and let it heat over medium-high until you can feel the heat radiating up when you hold your hand above it. Place chicken thighs skin-side down and listen for that aggressive sizzle—cook for 4 to 5 minutes without moving them, then flip and cook another 2 minutes on the other side.
- Build flavor with the vegetables:
- Remove the chicken to a plate and add the red onion, bell pepper, and garlic to the same skillet, scraping up any browned bits. Let them soften for 2 to 3 minutes, stirring occasionally, until they smell like they've started to caramelize.
- Add the olives and artichokes:
- Stir in the artichoke hearts, cherry tomatoes, and Kalamata olives, cooking for about 2 minutes so everything gets coated in the oil and starts to know each other. The tomatoes will start to soften but still hold their shape.
- Build the sauce and return the chicken:
- Pour in the chicken broth and lemon juice, making sure to scrape up every last bit of golden-brown chicken fond from the bottom of the pan—that's where the deepest flavor lives. Nestle the chicken thighs back into the skillet skin-side up and sprinkle the lemon zest over everything.
- Finish in the oven:
- Transfer the entire skillet to the oven and bake for 25 minutes until the chicken is cooked through (an instant-read thermometer should read 165°F / 74°C at the thickest part). The skin will be dark and crispy, and the vegetables will have softened into the sauce.
- Garnish and serve:
- Pull the skillet out carefully—the handle will be hot—and scatter fresh parsley over everything right before serving. The brightness of the parsley against the golden chicken is what makes people think this dish is fancier than it actually is.
Save to Pinterest My daughter, who usually picks vegetables out of everything, actually asked for seconds of this—not because she didn't notice the artichokes and olives, but because they were cooked with everything else and tasted like part of the story rather than something added on top. That moment when picky eating disappeared and she was just enjoying food made me realize this dish does something special.
Why Chicken Thighs Are the Better Choice
I used to default to chicken breast because that's what my mom always bought, but one day I was out of breasts and grabbed thighs instead, and I've never gone back. Thighs have more fat running through them, which means they stay tender and juicy no matter how long they actually cook, and that bone-in, skin-on format gives you something to hold onto while eating and looks so much more impressive on the plate. The dark meat also has a deeper, richer flavor that actually stands up to bold Mediterranean seasonings instead of getting overwhelmed by them.
The Magic of a One-Pan Dinner
There's real magic in cooking everything in one skillet—the chicken releases its juices into the pan, those juices mingle with the olive oil and lemon, and suddenly all the vegetables are getting infused with chicken flavor without you lifting a finger. Plus, every element gets a chance to sear or soften exactly as much as it needs to, creating layers of flavor that feel way more complex than the ingredient list suggests. And honestly, cleanup is such a gift on nights when you're tired but still want dinner to taste like you cared.
Variations and What Works
While this recipe is pretty dialed in as written, I've played around with additions based on what I have on hand or what I'm in the mood for, and most things work beautifully here because everything is Mediterranean-inspired and plays well together. A handful of capers brings an extra punch of brininess if you want to lean further into that flavor, and a pinch of red chili flakes adds heat without changing the overall character of the dish. If you're serving people with different preferences, you can make the parsley, capers, and chili flakes optional additions at the table so everyone can customize their bowl.
- Swap the chicken thighs for boneless, skinless breasts if that's what you have, but reduce the oven time to 18 to 20 minutes so they don't dry out.
- Serve with crusty bread to soak up the pan sauce, or put it over couscous or roasted potatoes if you want something more substantial.
- The artichokes can be swapped for fresh asparagus or green beans if you'd rather, though canned artichokes have a texture that really works in this context.
Save to Pinterest This is the kind of dish that tastes like you've been cooking all day but takes less than an hour from start to finish, which makes it perfect for nights when you want dinner to feel special without the fuss. Make it once and you'll find yourself coming back to it again and again.
Recipe Questions & Answers
- → Can I use boneless chicken breasts instead of thighs?
Yes, boneless skinless breasts work well. Reduce baking time by 5-7 minutes since they cook faster than thighs. Check for internal temperature of 165°F to ensure they're done without overcooking.
- → What can I substitute for Kalamata olives?
Any briny olive variety works—try green olives, Niçoise, or castelvetrano. If you dislike olives, capers provide similar briny intensity, or add sun-dried tomatoes for concentrated flavor.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of broth or chicken stock. The microwave works but may soften the crispy skin.
- → Can I make this ahead of time?
Yes, prepare everything through step 6 up to 24 hours ahead. Keep the skillet covered in the refrigerator. Let it sit at room temperature for 30 minutes before baking as directed.
- → What sides pair well with this dish?
Crusty bread for soaking up the pan juices, fluffy couscous, roasted potatoes, or simple quinoa all complement the Mediterranean flavors. A crisp green salad with vinaigrette balances the richness beautifully.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers and refrigerate. The flavors actually improve after a day or two as the ingredients meld together. Reheat gently to maintain texture.