One-Pan Mediterranean Chicken Olives Artichokes (Printable)

Flavor-packed chicken thighs with olives, artichokes, and herbs cooks in one pan for easy weeknight dinners.

# What You Need:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs (about 1.2 lbs)

→ Vegetables

02 - 1 red onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, sliced
05 - 1 can (14 oz) artichoke hearts, drained and quartered
06 - 1 cup cherry tomatoes, halved

→ Olives & Extras

07 - 1/2 cup pitted Kalamata olives

→ Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper

→ Liquids

14 - 1/2 cup low-sodium chicken broth
15 - Zest and juice of 1 lemon

→ Fresh Herbs

16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
03 - Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4 to 5 minutes until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.
04 - In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2 to 3 minutes until just softened.
05 - Add artichoke hearts, cherry tomatoes, and Kalamata olives. Stir and cook for 2 minutes.
06 - Pour in chicken broth and lemon juice, scraping up any browned bits from the pan.
07 - Return chicken thighs skin-side up to the skillet. Sprinkle with lemon zest.
08 - Transfer the skillet to the oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F.
09 - Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • One skillet means one dish to wash, which is genuinely the secret to cooking on busy weeknights.
  • Chicken thighs stay so juicy and forgiving that even if you're not timing things perfectly, dinner still turns out restaurant-quality.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing anything when you skip those ingredients.
02 -
  • If your chicken thighs aren't completely dry before searing, the skin will steam instead of crisp, and you'll lose that golden texture that makes this dish special.
  • Don't overcrowd the pan when searing the chicken—if they touch, they'll stew instead of sear, so work in batches if needed.
  • The lemon juice is added during cooking to help build the sauce, but the zest goes on at the very end so it stays bright and doesn't get cooked into bitterness.
03 -
  • Pat your chicken thighs dry with paper towels right before searing—moisture is the enemy of a crispy skin, and crispy skin is what makes this whole dish sing.
  • Don't walk away while the chicken is searing; stand there and listen for that aggressive sizzle because it tells you exactly when you have the temperature right and when it's time to flip.
Go Back