Mediterranean Chicken with Artichokes, Olives & Cherry Tomatoes: Your One-Pan Ticket to Sunshine

Hey friends, Beau here! Pull up a stool and let’s talk about the kind of meal that doesn’t just fill your belly—it fills your soul. You know the one. It’s the dish you make when you’re craving something vibrant, something bursting with flavor, but you also want to keep things simple enough for a busy Tuesday night. It’s the magic of turning a handful of humble ingredients into a transportive experience. That, right there, is the heart and soul of this Mediterranean Chicken.

Picture this: golden-seared chicken thighs nestled in a skillet with juicy cherry tomatoes that have just given up their bursts of sweetness, briny kalamata olives popping with flavor, and tender artichoke hearts soaking up a garlicky, oregano-kissed broth. The colors alone are a feast for the eyes—deep reds, vibrant greens, and rich browns all mingling together. It’s rustic, it’s real, and it smells like a sun-drenched Italian coastline or a breezy Greek taverna, right there on your stovetop.

The best part? This is a true one-pan wonder. We’re talking minimal cleanup, maximum flavor payoff. Whether you’re serving it to impress date night or whipping it up for a fuss-free family dinner, this dish is a guaranteed crowd-pleaser. So, grab your favorite trusty skillet, and let’s create a little Mediterranean magic together. No passport required, just an appetite for something truly delicious.

The Tiny Kitchen & The Big Flavor Memory

This recipe always takes me back to my first real apartment, which boasted a kitchen the size of a postage stamp. I’m talking “open the oven door and you’re blocking the fridge” tiny. But in that cozy chaos, I discovered the power of a single skillet. I had a friend coming over—a self-proclaimed “food snob” who had traveled all over the Mediterranean—and I was determined to make something that would wow her without the need for a brigade of pots.

I riffed on flavors I loved: the olives from a giant jar I kept in my fridge for snacking, the last of the cherry tomatoes from my windowsill plant (RIP, little guy), and some artichoke hearts I snagged from the pantry. The whole place filled with the scent of searing chicken and garlic, and I remember the moment she took her first bite. She closed her eyes, sighed, and said, “Tastes like my summer in Santorini.” That was the win. It wasn’t about fancy technique; it was about honest, good ingredients coming together in the most unpretentious, joyful way. That’s the spirit I want to bring to your kitchen today.

Gathering Your Mediterranean Bounty

Here’s your shopping list for sunshine. Remember, the quality of these simple ingredients really sings, so use the best you can find and afford!

• 4 boneless, skinless chicken thighs (or breasts): I highly recommend thighs for this. They stay incredibly juicy and tender through the braising process and carry the robust flavors beautifully. If you prefer white meat, use breasts, but keep a close eye on the cooking time to prevent dryness.
• 2 tbsp olive oil: A good extra-virgin olive oil is your flavor foundation here. It’s not just for cooking; it’s a key part of the sauce’s character.
• 3 garlic cloves, minced: Fresh is best! The minced garlic melts into the sauce, creating an aromatic base that is absolutely non-negotiable.
• 1 cup cherry tomatoes: Little bursts of sweetness! They soften and release their juices to form part of the incredible pan sauce. In a pinch, diced ripe Roma tomatoes work too.
• 1 cup canned or jarred artichoke hearts, quartered: Look for them in water or brine, not marinated. The marinated kind can add competing flavors. Give them a quick rinse and pat dry before using.
• ½ cup kalamata olives, pitted: That briny, salty punch is the signature of the dish. You can find them pitted to save time. No kalamatas? Green Castelvetrano olives offer a buttery, milder alternative.
• ½ cup low-sodium chicken broth: This creates the steam to cook the chicken through and forms our light sauce. Using low-sodium lets you control the final salt level, especially since the olives are salty.
• 1 tsp dried oregano: The classic Mediterranean herb. Rubbing it between your palms before adding it wakes up the oils and intensifies the fragrance.
• Salt & pepper to taste: Season as you go! I always season the chicken well before searing for a flavor-packed crust.
• Chopped fresh parsley (for garnish): This isn’t just a pretty green sprinkle. The fresh, slightly peppery flavor of parsley brightens up the entire rich dish right at the end.
• Farro or couscous, for serving: You need something to soak up that glorious sauce! Fluffy couscous is a 5-minute miracle, while chewy farro adds a wonderful, hearty texture. Or, go classic with crusty bread!

Let’s Get Cooking: Your Step-by-Step Journey to Flavor Town

Ready? Tie on your apron, and let’s turn these ingredients into a masterpiece. I’ll walk you through each step with all my favorite chef hacks.

1. Prep & Season (5 mins): Pat your chicken thighs completely dry with paper towels. This is the secret to a perfect sear—wet chicken steams, dry chicken sears. Season them generously on both sides with salt, pepper, and that dried oregano you’ve just rubbed between your palms. Let them sit while you heat the pan.
2. Sear the Chicken (8 mins): Heat the olive oil in a large skillet (with a lid!) over medium-high heat. You’ll know it’s ready when the oil shimmers. Carefully add the chicken, laying it away from you to avoid splatter. Don’t touch it! Let it cook, undisturbed, for a good 3-4 minutes until you see a gorgeous golden-brown crust form around the edges. Flip and repeat on the other side. The chicken won’t be cooked through yet—that’s perfect. Remove to a plate. This searing step builds fond, those delicious browned bits at the bottom of the pan, which is pure flavor gold for our sauce.
3. Build the Aromatics (5 mins): In that same beautiful, flavorful pan, reduce the heat to medium. Add the minced garlic and stir for just 30 seconds until fragrant—don’t let it burn! Now, add the whole cherry tomatoes. Let them cook, shaking the pan occasionally, for about 4-5 minutes. You’ll hear them sizzle, their skins will wrinkle, and some will start to burst open, releasing their sweet juices. This is exactly what we want!
4. The Big, Beautiful Braise (18 mins): Time to bring the band together! Add the quartered artichoke hearts and pitted olives to the pan. Pour in the chicken broth, and use your spatula to give a gentle scrape, loosening all those glorious browned bits from the bottom. This is called deglazing, and it’s where the sauce gets its deep flavor. Now, nestle the seared chicken thighs back into the pan, pouring in any juices that collected on the plate. Bring the liquid to a simmer, then cover the pan with a lid and reduce the heat to medium-low. Let it gently bubble away for 15-20 minutes, until the chicken is cooked through and tender. The smell in your kitchen right now is your reward.
5. The Final Touch: While the chicken braises, cook your farro or couscous according to package directions. This is also the perfect time to chop that fresh parsley.

Plating Your Mediterranean Escape

This dish is a rustic beauty, so serving it is all about effortless charm. Spoon a generous bed of fluffy couscous or nutty farro onto each plate or into shallow bowls. Use tongs to place a chicken thigh (or two!) right on top. Then, ladle over all those incredible artichokes, olives, and burst tomatoes, making sure to get plenty of that light, garlicky broth. The final, non-negotiable flourish: a vibrant sprinkle of chopped fresh parsley. It adds a fresh color and flavor that cuts through the richness perfectly.

For the full experience, I love to add a simple side. A crisp green salad with a lemon vinaigrette, some roasted asparagus, or just a big basket of warm, crusty bread for mopping up every last drop of sauce completes the picture. Pour a glass of crisp white wine or sparkling water with lemon, and dinner is served.

Make It Your Own: Creative Twists & Swaps

The beauty of this recipe is its flexibility. Play with it and make it suit your taste!

• Lemon & Herb Brightness: Add the zest of one lemon to the pan with the garlic, and squeeze in the juice right before you cover to braise. Throw in a couple of sprigs of fresh thyme along with the oregano.
• Spanish-Inspired Twist: Swap the olives for manzanilla olives (the classic green cocktail olive), add a pinch of smoked paprika with the oregano, and stir in a few strips of roasted red pepper with the artichokes.
• Creamy Dreamy Version: For a richer, decadent sauce, stir in ¼ cup of heavy cream or full-fat coconut milk (for dairy-free) after braising. Let it warm through for a minute or two. Divine.
• White Wine Elegance: Replace half of the chicken broth with a dry white wine (like Sauvignon Blanc or Pinot Grigio) for a more complex, adult sauce. Let it simmer for a minute before adding the broth.
• Vegetarian/Pescatarian Power: Skip the chicken! Use hearty chickpeas (drained and rinsed) and chunks of firm white fish (like cod or halibut) added in the last 8-10 minutes of cooking, or large shrimp added in the last 5-6 minutes.

Beau’s Kitchen Notes & Stories

This recipe has been my reliable friend for years, and it’s evolved in little ways. I used to use chicken breasts exclusively until I got brave one night and tried thighs. Game changer! I also learned the hard way that salting the chicken ahead of time is key—once I forgot and the whole dish tasted flat, no matter how much I salted the sauce at the end. Season in layers, friends!

One of my favorite kitchen memories is of my niece, who claimed to “hate tomatoes and olives,” devouring two helpings. She said she liked the “little flavor bombs.” The magic of the burst tomato won her over. So, if you have picky eaters, you might just have a conversion on your hands. This dish has that power.

Your Questions, Answered

• Can I make this ahead of time? Absolutely! The flavors actually deepen overnight. Cook the dish completely, let it cool, and store it covered in the fridge for up to 3 days. Reheat gently on the stovetop with a tiny splash of broth or water to loosen the sauce. Cook your grain fresh when you’re ready to serve.
• My sauce is too thin/too thick. Help! Too thin? Remove the chicken and veggies, turn the heat up to high, and let the sauce simmer rapidly for 3-5 minutes until it reduces to your liking. Too thick? Simply stir in an extra splash of chicken broth or even a bit of water until it reaches the perfect saucy consistency.
• Can I use frozen artichoke hearts? You can! Thaw them completely and pat them very dry before adding. Frozen ones can release more water, which might thin your sauce slightly, so you may need that reduction step mentioned above.
• What’s the best skillet to use? A heavy-bottomed, oven-safe stainless steel or cast-iron skillet is ideal for getting a great sear and even cooking. If your skillet isn’t oven-safe, just keep it on the stovetop with the lid on—it works perfectly.

Mediterranean Chicken with Artichokes, Olives & Cherry Tomatoes

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• Author: BeauCollier

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Description

Golden-seared chicken thighs braised with juicy cherry tomatoes, tender artichokes, and briny kalamata olives in a garlicky, oregano-infused sauce. One pan, minimal cleanup, maximum Mediterranean flavor. Serve with couscous, farro, or crusty bread.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken thighs (or breasts)

• 2 tbsp olive oil

• 3 garlic cloves, minced

• 1 cup cherry tomatoes

• 1 cup artichoke hearts, quartered (canned or jarred, rinsed)

• ½ cup kalamata olives, pitted

• ½ cup low-sodium chicken broth

• 1 tsp dried oregano

• Salt & pepper, to taste

• Chopped fresh parsley, for garnish

• ½ cup cooked farro or couscous, for serving

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Instructions

1. Prep & Season Chicken:

• Pat chicken dry. Season generously with salt, pepper, and oregano.

2. Sear Chicken (8 min):

• Heat olive oil in a large skillet over medium-high.

• Add chicken; sear 3–4 min per side until golden. Remove to a plate.

3. Build Aromatics (5 min):

• Reduce heat to medium. Sauté garlic 30 sec.

• Add cherry tomatoes; cook 4–5 min until skins wrinkle and juices release.

4. Braise (15–20 min):

• Stir in artichokes, olives, and chicken broth; deglaze pan.

• Return chicken to pan, cover, reduce heat to medium-low, and simmer until cooked through (165°F / 74°C).

5. Rest & Serve:

• Cook couscous or farro while chicken braises.

• Plate grain, top with chicken, spoon over sauce, and garnish with parsley.

Notes

• Lemon & Herb: Add zest and juice of 1 lemon before braising; add thyme sprigs.

• Spanish Twist: Use manzanilla olives, add smoked paprika, and roasted red peppers.

• Creamy Version: Stir in ¼ cup heavy cream or coconut milk after braising.

• White Wine: Replace half the broth with dry white wine for extra depth.

• Vegetarian/Pescatarian: Swap chicken for chickpeas, firm white fish, or shrimp; adjust cooking time.

Nourishment by the Numbers

While this dish tastes indulgent, it’s packed with wholesome ingredients. Here’s a general breakdown per serving (including ½ cup of cooked couscous):

• Calories: ~450 kcal
• Protein: 35g (Fantastic for muscle repair and keeping you full!)
• Carbohydrates: 28g (Mainly from the wholesome grain and veggies)
• Fat: 22g (Mostly from the healthy olive oil and olives)
• Fiber: 5g (Thanks to the artichokes, tomatoes, and whole grain)
• Sugar: 4g (Natural sugars from the tomatoes)

This is a balanced meal providing high-quality protein, complex carbs, and healthy fats. To lower carbs, serve over a bed of zucchini noodles or cauliflower rice. To reduce fat slightly, you can use a light spray of olive oil to sear, though I love the flavor and health benefits of a good glug!

Final Thoughts from My Kitchen to Yours

And there you have it, friends—my passport-free ticket to the Mediterranean, all in one skillet. This recipe is more than just a list of instructions; it’s an invitation to slow down, savor the process, and create something beautiful and nourishing. It’s proof that you don’t need complicated techniques or a mountain of ingredients to make a meal that feels like a celebration.

I hope this Mediterranean Chicken brings as much joy to your table as it has to mine over the years. It’s a recipe built for sharing, for stories, and for that happy silence that falls when everyone is too busy enjoying their food to talk. Don’t forget to tag @Feastical if you make it—I love seeing your creations! Now, go forth, cook with confidence, and remember: the best meals are the ones made with a generous pinch of love. Until next time, keep your spatula close and your appetite adventurous.