Go Back
–+ servings
One-Pan Mediterranean Chicken Olives Artichokes

Easy One-Pan Mediterranean Chicken with Olives & Artichokes

This One-Pan Mediterranean Chicken with Olives and Artichokes is a gluten-free dish that elevates weeknight cooking with rich flavors and simple preparation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Main protein source; offers richness and juiciness.
  • 1 tsp Sea Salt For seasoning chicken.
  • 1 tsp Black Pepper For seasoning chicken.
  • 1 tsp Dried Oregano For seasoning chicken.
  • 1 tsp Thyme For seasoning chicken.
  • 1 tsp Smoked Paprika For seasoning chicken.
For the Vegetables
  • 1 cup Olives (Kalamata) Provide a briny and savory flavor.
  • 1 cup Artichoke Hearts Add tang and texture; use canned or frozen for convenience.
  • 1 medium Red Onion Sweetness and depth of flavor; can substitute with yellow onion.
  • 1 medium Red Bell Pepper Adds sweetness and color; can replace with other bell pepper varieties.
  • 4 cloves Minced Garlic Essential for aromatic flavor; use garlic powder as an alternative.
For Cooking
  • 2 tbsp Extra Virgin Olive Oil Used for searing; gives richness.
  • 1 cup Low-Sodium Chicken Broth Provides moisture and depth; vegetable broth works as a substitute.
For Brightness
  • 2 tbsp Lemon Juice Enhances brightness; can use lime juice in place of lemon.
  • 1 tsp Crushed Red Pepper Flakes Optional for added heat.

Equipment

  • Ovenproof skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your skillet for the chicken.
  2. Pat dry the chicken thighs and season them with sea salt, black pepper, oregano, thyme, and smoked paprika.
  3. Heat olive oil in the skillet and sear the chicken thighs skin-side down for 4-5 minutes until golden brown.
  4. Remove chicken and sauté diced red onion, red bell pepper, and minced garlic for 2-3 minutes.
  5. Add artichoke hearts and Kalamata olives, and cook for an additional 2 minutes.
  6. Pour in chicken broth and lemon juice, scraping up the browned bits.
  7. Return the chicken to the skillet skin-side up, sprinkle with lemon zest.
  8. Bake in the oven for 25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  9. Let the skillet rest before garnishing with chopped parsley and serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 1000IUVitamin C: 40mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain tenderness.

Tried this recipe?

Let us know how it was!