Description
This Mediterranean Chicken is an easy, one-pan dinner that brings bright, coastal flavors to your table without any fuss. Juicy chicken simmers with tomatoes, olives, artichokes, garlic, and oregano for a meal that feels special yet works perfectly on a busy weeknight.
Ingredients
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4 boneless, skinless chicken thighs (or 2 large chicken breasts, pounded evenly)
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2 tbsp olive oil
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3 garlic cloves, minced
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1 cup cherry or grape tomatoes
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1 cup artichoke hearts, quartered (drained)
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½ cup kalamata olives, pitted
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½ cup low-sodium chicken broth
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1 tsp dried oregano
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
For serving (optional): couscous, farro, rice, or crusty bread
Instructions
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Sear the Chicken
Pat the chicken dry and season with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove to a plate (it will finish cooking later). -
Build the Sauce
Lower heat to medium. Add garlic and cook for 30 seconds until fragrant. Add tomatoes and cook 4–5 minutes until they soften and begin to burst. -
Simmer
Stir in artichokes and olives. Pour in chicken broth, scraping up any browned bits from the pan. Return chicken (and juices) to the skillet. -
Cook Through
Cover and simmer on low for 15–20 minutes, until chicken is tender and cooked through (165°F / 74°C). -
Serve
Taste and adjust seasoning. Garnish with fresh parsley and serve over your favorite grain or with bread.
Notes
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Use chicken thighs for juicier results; they’re more forgiving than breasts.
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Don’t skip the sear—it adds big flavor to the sauce.
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Rinse artichokes lightly to remove excess brine if they’re very salty.
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Sauce too thin? Simmer uncovered for a few extra minutes.
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Leftovers taste even better the next day as flavors deepen.