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.
Ingredients
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4 boneless, skinless chicken thighs (or breasts)
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2 tbsp olive oil
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3 garlic cloves, minced
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1 cup cherry tomatoes
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1 cup artichoke hearts, quartered (canned or jarred, rinsed)
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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 & pepper, to taste
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Chopped fresh parsley, for garnish
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½ cup cooked farro or couscous, for serving
Instructions
1. Prep & Season Chicken:
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Pat chicken dry. Season generously with salt, pepper, and oregano.
2. Sear Chicken (8 min):
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Heat olive oil in a large skillet over medium-high.
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Add chicken; sear 3–4 min per side until golden. Remove to a plate.
3. Build Aromatics (5 min):
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Reduce heat to medium. Sauté garlic 30 sec.
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Add cherry tomatoes; cook 4–5 min until skins wrinkle and juices release.
4. Braise (15–20 min):
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Stir in artichokes, olives, and chicken broth; deglaze pan.
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Return chicken to pan, cover, reduce heat to medium-low, and simmer until cooked through (165°F / 74°C).
5. Rest & Serve:
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Cook couscous or farro while chicken braises.
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Plate grain, top with chicken, spoon over sauce, and garnish with parsley.
Notes
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Lemon & Herb: Add zest and juice of 1 lemon before braising; add thyme sprigs.
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Spanish Twist: Use manzanilla olives, add smoked paprika, and roasted red peppers.
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Creamy Version: Stir in ¼ cup heavy cream or coconut milk after braising.
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White Wine: Replace half the broth with dry white wine for extra depth.
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Vegetarian/Pescatarian: Swap chicken for chickpeas, firm white fish, or shrimp; adjust cooking time.