Description
Mediterranean Chicken with Lemons & Olives
This Mediterranean Chicken is a celebration of classic flavors—juicy chicken thighs infused with fresh lemon, garlic, and herbs. Cooked in a single pan, it’s the perfect mix of convenience and flavor, with zesty lemons and savory olives adding an extra Mediterranean flair. Ready in under an hour, it makes for a delightful dinner to impress without the stress!
1 tbsp garlic paste
½ tsp dried oregano
½ tsp Italian seasoning
Salt & pepper to taste
6 boneless skinless chicken thighs
2 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 small lemon, sliced
¼ cup wine (or broth)
1 cup chicken broth
1 cup marinated olives
Directions:
1. Combine garlic paste, oregano, Italian seasoning, salt, and pepper. Coat chicken thighs and set aside.
2. Heat olive oil, sear chicken on both sides. Set aside.
3. In the same pan, cook onion and garlic until soft. Add lemon and wine, scrape browned bits.
4. Return chicken, add broth, and cook for 15 mins.
5. Add olives, simmer for 10 mins. Serve topped with olives and sauce.
Prep Time: 20 mins
Kcal: 158 per serving
Step-by-Step Guide
1. Marinate the Chicken: In a small bowl, mix the garlic paste, dried oregano, Italian seasoning, salt, and pepper. Rub this mixture all over the 6 boneless, skinless chicken thighs until they are evenly coated. Let them sit for 10-15 minutes to absorb the flavors.
2. Sear to Perfection: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs. Sear for 4-5 minutes per side, or until a deep golden-brown crust forms. Remove the chicken and set aside on a plate.
3. Build the Aromatics: In the same pan, add the diced onion and minced garlic. Cook for 3-4 minutes until softened and fragrant. Add the lemon slices and pour in the wine (or broth), using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.
4. Simmer the Chicken: Return the seared chicken thighs to the pan. Pour in the 1 cup of chicken broth. Bring to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 15 minutes.
5. Finish with Olives: Uncover the pan and add the 1 cup of marinated olives. Let the dish simmer uncovered for an additional 10 minutes, allowing the sauce to reduce slightly and the olives to warm through.
Serving Suggestions
This dish is incredibly versatile. For a classic Mediterranean meal, serve it over a bed of fluffy couscous, orzo, or quinoa to soak up the delicious sauce. It also pairs beautifully with crusty bread for dipping, or alongside simple roasted vegetables like asparagus or zucchini. Garnish with fresh chopped parsley or a sprinkle of feta cheese for an extra flavor boost.
How-to Summary
Season and sear chicken thighs. Sauté onion, garlic, and lemon in the same pan. Deglaze with wine, return chicken, add broth, and simmer covered for 15 minutes. Add olives and simmer uncovered for 10 more minutes. Serve with your chosen sides.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but be cautious. Chicken breasts cook faster and can dry out. Reduce the simmering time by 5-7 minutes and use a meat thermometer to ensure they reach 165°F internally.
What can I substitute for the wine? An equal amount of additional chicken broth, vegetable broth, or even a splash of lemon juice works perfectly as a non-alcoholic substitute.
What type of olives are best? A mix of marinated olives, such as Kalamata, Castelvetrano, and green olives, provides the best flavor complexity. Use what you enjoy most.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened.
Can I make this ahead of time? Absolutely. The flavors often improve overnight. Prepare the dish fully, let it cool, and refrigerate. Reheat gently before serving.
Common Mistakes to Avoid
- Crowding the Pan: Avoid searing all the chicken thighs at once if your pan is small. Cook in batches to ensure a proper sear and avoid steaming.
- Skipping the Deglazing: Scraping the browned bits (fond) from the pan after searing is crucial. It adds immense depth of flavor to your sauce.
- Overcooking the Chicken: Stick to the recommended simmering times. Overcooked chicken thighs, while forgiving, can become tough.
- Using Jarred Lemon Juice: Fresh lemon slices are essential for their bright flavor and visual appeal. Do not substitute with bottled juice.
Conclusion
This Mediterranean Chicken with Lemons & Olives is more than just a recipe; it’s a passport to a vibrant, flavor-packed dinner. By following this simple guide and avoiding common pitfalls, you can create a restaurant-quality meal that is both impressively delicious and deceptively easy to make. It’s the perfect dish for a cozy family dinner or for entertaining guests with minimal last-minute effort. Enjoy the taste of the Mediterranean right at your table.