This simple recipe for Mediterranean Chicken Thighs with olives and tomatoes is one of my favorite busy weeknight recipes. Seared juicy chicken plus a herb lemon sauce cooks quickly for an easy 30-minute dinner that's sure to be a family favorite.
Why this Mediterranean Chicken Recipe is Amazing: One-pan, 30-minutes, & a combination of ingredients that is both yummy & loaded with Mediterranean Diet health benefits makes this dish a winner!
This was the first chicken thigh meal I remember enjoying as a kid - I mean really, most kids want breast tenders but whenever my grandma made this I was all smiles & you will be too. It's also a great way to add more veggies into your diet.
This is great on it's own for a complete low-carb meal. But if you want something hearty, this goes perfectly with my Mediterranean Orzo Salad. Ok, now we cook!
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Ingredients
This Greek-inspired chicken thigh recipe is loaded with classic Mediterranean veggies, spices, & flavors. The combination of fresh ingredients & pantry staples ensures this recipe is packed with salty, briny, citrus, pungent, & herbaceous flavors.
This recipe is not just paleo-friendly but it is also Whole30, gluten-free, dairy-free, & low-carb. Like my recipe for Teriyaki Chicken Skewer it's got a fun presentation & a favorite for hosting friends & family.
Here are important notes for some ingredients:
- Boneless Skinless Chicken Thighs - these come out juicy without drying out & cook quicker than breast meat.
- Olive Oil - a classic ingredient in Mediterranean cooking, do not use a seed or vegetable oil.
- Dill Weed & Parsley Flakes - dried herbs that are classic in Greek dishes.
- Salt & Pepper - to season the chicken
- Lemon Juice - fresh squeezed citrus is best for bright tart flavors that is popular in Mediterranean cooking.
- Garlic - fresh cloves minced
- Roma Tomatoes - these hearty/ meaty fresh Italian tomatoes hold up well when cooked in the pan.
- Marinated Artichoke Hearts - both the hearts & some of the flavorful marinade is used in this recipe.
- Green Olives - the salty item is a must-have in this dish.
- Capers - the salty pickled ingredient helps balance the lemon & richness of the chicken.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Mediterranean Chicken Thighs
This is a skillet chicken thigh recipe that is made on the stovetop. No oven or grilled like other recipes.
If you have never used a cast-iron pan before, this recipe is great for beginners. I highly recommend cast iron for this recipe for that amazing outer crust that seals in the chicken juices. (see below for brands I recommend)
Here are the easy steps for making Mediterranean Boneless Skinless Chicken Thighs:
- Sear Chicken in Cast Iron Skillet
- Make the Greek Lemon Pan Sauce
- Add Vegetables
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Sear Chicken in Cast Iron Skillet
Turn the pan up to medium-high and add the chicken to the pan. DO NOT move them around, let them cook and brown. Cook for 5-7 minutes on the first side. You will know they are ready to flip as they will separate from the pan easily when using tongs.
Cook on the second side for an additional 5-7 minutes. The temperature should read about 160° on a meat thermometer. Remove the chicken from the pan onto a plate and set aside.
2- Make the Greek Lemon Pan Sauce
3- Add Vegetables
Add the chicken back in and continue to cook on medium-low until the tomatoes start to break down and all ingredients are hot.
It should take about 5 minutes. At this time the chicken should now read at 165° and be fully cooked. Drizzle the artichoke heart marinade over the chicken pieces for a final punch of flavor.
Serving & Storing
Serve immediately. You can garnish with fresh minced parsley too. It is great all on it's own or serve with the suggested sides below.
Store in an air-tight container in the refrigerator for up to 3 days or freezer for up to a month. Reheat in the microwave as needed.
What to Serve with Mediterranean Chicken Thighs : Some great ideas for what to serve with include other healthy choices that are paleo, gluten-free, & Whole30 also. My favorite paleo side is homemade sweet potato fries.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - do not overcook the chicken or it will dry out.
- #2 Tip - double this recipe! It is the ultimate meal-planning recipe. Leftovers are great for lunch, dinner, & freeze well since it's dairy-free.
- The cast iron helps give the chicken an outer crust that helps seal in the juices - if you don't have cast iron, any large skillet will work.
- This is a salty meal, if you are eating low sodium, see the recipe card below for reducing the sodium.
- To substitute with boneless skinless breasts, pound thin or use tenders so it still cooks quickly.
- Fresh tomatoes & jarred artichokes both can be substituted by canned item (drained). These pantry staples are great in winter or when you need a last minute swap out.
- Do you know all the health benefits of artichoke hearts - such as the leaves lower cholesterol & includes potassium, vitamin C, fiber, & magnesium.
Product Recommendations for this Recipe:
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Mediterranean Chicken Thighs
Equipment
- cast iron pan
Ingredients
- 2 TB olive oil
- 1 Pound boneless skinless chicken thighs
- ½ teaspoon dried dill weed
- ½ teaspoon dried parsley flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 TB lemon juice
- 2 cloves garlic minced
- 1 C Roma tomatoes diced
- ½ C marinated artichoke hearts
- ½ C large green olives cut in half
- ½ TB capers
- 1 TB artichoke heart marinade
Instructions
- Preheat cast iron with olive oil over medium heat for 2 minutes.
- Blot dry, using a paper towel, both sides of the chicken thighs. Season with dill, parsley, salt, & pepper.
- Turn the pan up to medium-high and add the chicken to the pan. DO NOT move them around, let them cook and brown. Cook for 5-7 minutes on the first side. You will know they are ready to flip as they will separate from the pan easily.Cook on the second side for an additional 5-7 minutes. The temperature should read about 160° on a meat thermometer. Remove the chicken from the pan onto a plate and set aside.
- Turn the pan down to medium-low and deglaze the pan with the lemon juice and garlic- using a wooden spoon scrape up the bits in the pan and mix together. Cook for one minute.
- Next, add the diced tomatoes, sliced olives, and artichoke hearts, and capers to the skillet and stir to combine. Add the chicken back in and continue to cook on medium-low until the tomatoes start to break down and all ingredients are hot. It should take about 5 minutes. At this time the chicken should now read at 165° and be fully cooked.
- Drizzle the artichoke heart marinade over the chicken and serve!
Notes
- Store in the refrigerator for up to 3 days or in the freezer for up to 30 days.
- Reheat individual servings in the microwave for 1 minute or in a medium-hot skillet for 5 minutes.
- Use boneless skinless chicken breasts - best to pound thin & make sure it cooks to 165°F temperature.
- Use 14oz canned diced tomatoes (drained) instead of fresh tomatoes; great substitute for winter when tomatoes are not at their peak.
- Lower Sodium - use defrosted frozen artichoke hearts instead of marinated & use ⅛ teaspo0n of salt only.
Nutrition
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Alyssa says
This looks delish! I’ll have to make this for my hubby!
Amanda says
Your recipes are always fabulous and this one looks like another keeper! Yum!
Angela says
You are so kind, Amanda, thanks so much.
April says
These look delicious and easy enough to make, thanks for the simple to follow instructions!
Angela says
You are welcome, April.
Cecile Leger says
This looks delicious. We love olives, capers and tomatoes. Sound like a very good combo.
Marianne says
Those look great. I would have to leave the olives out so that the kids would eat it. They LOVE artichokes though, so this would be a win!
Angela says
Yes adjust to what works for your family - for me I would love if my kids didn't eat olives and then I would get more - haha
Amber says
This looks like a great keto / low carb recipe too! And all in one pan, win, win.
Angela says
Yes, easy to make and clean up!
Barbara says
Looks so wonderful! Thanks for sharing!
Alicia says
Thanks for the recipe! I'm always looking for Paleo dishes, as my diet is strict and most similar to Paleo. And cast iron pans are wonderful!!
Angela says
You are welcome and yes, love the cast iron pans.
Sabrina DeWalt says
My mouth watered as I read this. Yum!
Helen at the Lazy Gastronome says
These look so juicy! Stopping by from the Blogger's Pitstop party - I'd love you to stop by our party, What's for Dinner, and share this beauty!!
Cindy Moore says
I’m vegan so I’ll pass on the chicken BUT your post makes me want to invest in a good cast iron skillet!!
Jacqueline Debono says
I love cooking with cast iron. The results are always so good! This Greek chicken thighs looks like a great weeknight meal. Love the addition of olives and capers which is also very Southern Italian so I'm sure my Sicilian hubby will love this!
Angela says
Great, I hope you both love the capers and olives in this chicken recipe.
Nisha says
Cooking in the cast iron skillet must give this chicken dish a nice flavor . Love the spices and veggies used in this dish.
Angela says
thanks so much
LaRena Fry says
The perfect pairing of chicken and olives. Yum. Looking forward to trying this.
Shikha says
This recipe is so easy to make an£ heathy too. 🙂
Sonila says
I love one pan chicken dinners, this paleo chicken with artichokes sounds amazing!! My family would love it too!! Love all the flavors!
Lathiya says
I love chicken cooked in Cast iron. I'm sure it adds the flavor up and those olives too.