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One Skillet Mediterranean Chicken With Tomatoes And Olives A Cozy Weeknight Favorite. Close Up Plate Realistic Photo

One-Skillet Mediterranean Chicken with Tomatoes and Olives

This one-skillet chicken dish brings bright tomatoes, briny olives, and a kiss of lemon into a simple, weeknight-friendly meal. It’s proof that flavor doesn’t need a long ingredient list or fancy tricks—just good ingredients, a hot pan, and time to simmer together. Perfect for serving 4 with crusty bread to soak up the delicious juices.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1.5 pounds bone-in, skin-on chicken thighs (about 6 thighs)
  • 1 pound cherry tomatoes, halved
  • 3/4 cup pitted olives (Kalamata or green), halved
  • 1/2 cup chicken broth or water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 1 tablespoon capers, rinsed (optional)
  • 1 lemon zest and juice
  • to taste salt and pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • lemon wedges for serving (optional)

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the onion and sauté until it starts to soften, about 3–4 minutes.
  • Tuck in the garlic and cook for another 30 seconds, until fragrant. Move quickly to prevent it from browning too much.
  • Season the chicken thighs with salt and pepper. Place them skin-side down in the skillet and sear until the skin is golden and crisp, about 5–6 minutes per side. You don’t need to cook them through yet; the goal is color and flavor.
  • Remove the chicken and set aside. Add the halved tomatoes to the pan, tossing them in the rendered fat for a minute or two until they begin to release their juices.
  • Return the chicken to the pan, skin-side up. Add olives, capers (if using), oregano, thyme, red pepper flakes, and lemon zest. Pour in the broth and bring the mixture to a gentle simmer.
  • Reduce heat to medium-low, cover, and simmer for about 15–20 minutes, or until the chicken is cooked through and tender and the sauce has thickened slightly.
  • Stir in lemon juice and adjust salt and pepper to taste. If you like a brighter finish, sprinkle with fresh parsley just before serving.
  • Serve the dish directly from the skillet with crusty bread or over rice or quinoa to soak up the sauce. A simple green salad on the side rounds out the meal.