One Pan Mediterranean Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
407 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
One Pan Mediterranean Chicken
Description
This recipe begins by seasoning chicken thighs with paprika, salt, and pepper, then pan-searing them skin-side down until the skin is golden and slightly crisp. After removing the chicken, red onion and zucchini are cooked in the same pan to soften. Kalamata olives, cherry tomatoes, garlic, white wine, vegetable broth, lemon juice, dried oregano, capers, honey, and half the parsley are added and simmered to build a flavorful sauce.
The chicken is returned to the skillet, covered, and simmered until it reaches safe internal temperature and becomes tender while absorbing the savory sauce. Notes suggest garnishing with grilled lemon wedges. The dish delivers a balance of textures with crisped chicken skin and tender vegetables in a bright Mediterranean sauce.
This meal pairs well spooned over rice or quinoa, utilizing the flavorful liquid sauce. Adjustments for protein include using boneless skinless chicken breasts with reduced cooking time. Parsley may be swapped with other herbs like cilantro or dill for different flavor nuances. Salt amounts vary depending on type used, and vegetables can be substituted or combined per preference.
Serving tips include garnishing with lemon slices and the option to grill these for added flavor and appearance. The recipe accommodates varying garlic amounts according to taste.
Ingredients
- 6 chicken thighs 3 pounds*, fat trimmed and patted dry with paper towel, bone-in, skin-on
- 1 ½ teaspoons paprika divided
- 2 teaspoons kosher salt divided
- ¼ teaspoon black pepper divided, ground
- 1 tablespoon extra virgin olive oil
- 1 large red onion peeled, quartered, and sliced into ½” pieces
- 2 medium zucchini sliced into ½” semi-circles
- ¼ cup kalamata olives pitted and roughly chopped
- 2 cups cherry tomato 12 ounces
- 6 garlic minced, cloves
- ½ cup white wine dry
- ¼ cup vegetable broth
- 1 tablespoon lemon juice fresh
- 2 teaspoons oregano dried
- 2 tablespoons capers drained
- 2 teaspoons honey
- ½ cup parsley divided, chopped, fresh
Instructions
- Season the chicken all over with 1 teaspoon paprika, 1 ½ teaspoon salt, and ⅛ teaspoon pepper. Add olive oil to a large-wide skillet (or 3.3 Qt Dutch oven) over medium heat. Add chicken to the pan, skin-side facing down, and cook for about 7 minutes until the skin is golden and slightly crisped. Flip the chicken and cook for 2 minutes. Remove chicken from skillet and set aside on a plate.
- To the now-empty skillet, add red onion and zucchini. Cook for 6-8 minutes, or until slightly tender.
- Add the olives, tomatoes, garlic, wine, broth, lemon juice, oregano, capers, honey, half of the parsley, remaining ½ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining ½ teaspoon paprika. Simmer over medium-high heat for 5 minutes. Use your spoon to scrape off any browned bits at the bottom of the pan and mix them into the sauce.
- Return chicken to the pan, cover, and simmer for 23-25 minutes or until the chicken has cooked through (registering at least 165°F on an instant-read thermometer).
- Uncover the pan, remove the chicken from the pan, and simmer the sauce for an additional 10 minutes to help reduce and slightly thicken it. Return the chicken back to the pan.
- Garnish with remaining parsley and lemon slices before serving.
Notes
- Garnish with grilled lemon wedges for added flavor and a nice presentation.
- Use boneless skinless chicken breasts if preferred, adjusting cooking time to 15-20 minutes to avoid overcooking.
- Substitute vegetable broth with chicken broth when available, based on preference.
- Adjust garlic amount between 3-12 cloves depending on taste preference; this recipe uses 6 cloves as a middle ground.
- Parsley can be replaced with cilantro or dill, changing flavor but maintaining freshness.
- If using coarse sea salt instead of Diamond Crystals Kosher salt, reduce total salt to 1 ½ teaspoons due to potency differences.
- Red onion can be replaced by shallots, and zucchini can be combined with peppers, asparagus, or other preferred vegetables.
- A pinch (1/8 teaspoon) of seasoning can be approximated if a measuring spoon for that size is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 407kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 1104mg | 46% |
| Potassium | 684mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 33mg | 37% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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