Introduction to One-Pan Mediterranean Chicken Olives Artichokes
As a busy mom, I know how precious each minute in the kitchen can be. That’s why I’m excited to share my favorite dish: One-Pan Mediterranean Chicken Olives Artichokes. This recipe is not just quick and easy; it’s bursting with vibrant flavors that can transform an ordinary weeknight meal into something spectacular.
Imagine a hassle-free dinner where cleanup is a breeze, and everyone leaves the table satisfied. With a perfect mix of spices, tender chicken, and colorful veggies, this dish will become your go-to when you want both taste and convenience. Let’s dive into this culinary delight!
Why You’ll Love This One-Pan Mediterranean Chicken Olives Artichokes
This One-Pan Mediterranean Chicken Olives Artichokes recipe is a lifesaver for any busy kitchen. In just 40 minutes, you’ll savor a flavorful meal without the hassle of juggling multiple pots and pans. The robust tastes of olives and artichokes dance together, creating a dish that feels special yet simple. Plus, it’s a healthy option, so you can nourish your family without compromising on taste!
Ingredients for One-Pan Mediterranean Chicken Olives Artichokes
Gathering the right ingredients for One-Pan Mediterranean Chicken Olives Artichokes is half the fun! Here’s what you’ll need:
- Chicken thighs: Bone-in and skin-on provide a rich flavor and moisture. If you’re looking to lighten things up, skinless chicken breasts can be a good alternative.
- Red onion: Adds a sweet and slightly sharp flavor. Feel free to swap it for yellow or white onion if that’s what you have on hand.
- Garlic: Minced garlic unleashes a warm, fragrant aroma. You can use garlic powder in a pinch, but fresh is best!
- Red bell pepper: This colorful veggie adds crunch and sweetness. Sliced green or yellow bell peppers work well too.
- Artichoke hearts: These canned gems are a must for that Mediterranean flair. Look for low-sodium varieties if you’re watching your salt intake.
- Cherry tomatoes: Halved cherry tomatoes burst with sweetness. Substitute with diced regular tomatoes if needed.
- Kalamata olives: Pitted olives add a lovely briny depth. If you prefer, green olives could create a different but delicious flavor.
- Extra virgin olive oil: A drizzle of this golden oil enriches the dish. Opt for flavored oils or avocado oil for variation.
- Dried herbs: Oregano and thyme enhance the Mediterranean essence. Fresh herbs are delightful if you have them, but the dried versions are just fine!
- Smoked paprika: This spice adds a wonderful warmth and color. Regular paprika works too but lacks that smoky kick.
- Sea salt and black pepper: Essential for seasoning—tweak to your taste.
- Chicken broth: Low-sodium options keep it healthy while adding depth. Vegetable broth can be a tasty substitute for a vegetarian version.
- Lemon: Fresh zest and juice brighten the entire dish. Lemon juice can be substituted with white wine vinegar for a different tang.
- Fresh parsley: Chopped parsley adds a pop of color and flavor. Feel free to use basil or cilantro for a twist!
Exact quantities for each ingredient are at the bottom of the article for easy printing. Happy cooking!
How to Make One-Pan Mediterranean Chicken Olives Artichokes
Now that we have all our vibrant ingredients ready, let’s roll up our sleeves and turn this One-Pan Mediterranean Chicken Olives Artichokes idea into reality! Trust me; you’ll love how simple and delicious this comes together.
Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This one’s essential for ensuring our chicken gets that lovely crispy skin while the veggies roast to perfection.
Prepare the Chicken
Next, take your chicken thighs and pat them dry with paper towels. Don’t skip this step! A dry surface helps achieve that coveted golden sear. Season both sides liberally with salt, pepper, oregano, thyme, and smoked paprika for a flavor explosion.
Sear the Chicken Thighs
Heat two tablespoons of extra virgin olive oil in a large ovenproof skillet over medium-high heat. Once hot, gently place the chicken thighs skin-side down. Allow them to sear for about 4 to 5 minutes until they’re golden brown. Turn them over and let them cook for another 2 minutes. Remove the chicken and set it aside. This is where the magic happens!
Sauté Vegetables
In the same skillet, toss in the thinly sliced red onion, red bell pepper, and minced garlic. Sauté for about 2 to 3 minutes until they soften and start to smell divine. I love this part—it makes my kitchen feel like a cozy Mediterranean bistro!
Combine Ingredients
Then, add the quartered artichoke hearts, halved cherry tomatoes, and Kalamata olives to the skillet. Give everything a good stir and let it cook for about 2 minutes. This step melds those rich flavors together. Now, pour in the chicken broth and sprinkle that fresh lemon juice while scraping up any delicious bits stuck to the pan.
Bake in the Oven
Return the chicken thighs to the skillet, skin-side up, and sprinkle with refreshing lemon zest. This not only adds brightness but also enhances the overall aroma of the dish. Carefully transfer the skillet to your preheated oven and bake for 25 minutes. Your kitchen will start to smell heavenly, and I promise, your family won’t be able to wait!
Garnish and Serve
When the chicken reaches an internal temperature of 165°F (74°C), it’s ready to shine! Before serving, garnish with fresh parsley to add a burst of color. This One-Pan Mediterranean Chicken Olives Artichokes is not just a meal; it’s a feast, waiting to impress!
Tips for Success
- Always pat your chicken dry before seasoning for a perfect sear.
- Use a meat thermometer to ensure your chicken is perfectly cooked at 165°F (74°C).
- Feel free to customize the veggies based on your family’s preferences; just keep the cooking times in mind.
- Let leftovers cool before storing in an airtight container for freshness.
- Chill your olive oil if it solidifies in the fridge; it’s still good to use!
Equipment Needed
- Large ovenproof skillet: A cast-iron skillet works beautifully, but any oven-safe pan will do.
- Meat thermometer: This tool is essential for perfect chicken doneness; a simple one works just fine.
- Wooden spatula or tongs: Handy for flipping and serving without scratching your pan.
- Cutting board and knife: To prep your vegetables with ease.
- Measuring spoons: For precise seasoning—though sometimes I just eyeball it!
Variations for One-Pan Mediterranean Chicken Olives Artichokes
- Substitute proteins: Swap chicken thighs for boneless, skinless chicken breasts or even turkey thighs for a lighter option.
- Go vegan: Replace the chicken with chickpeas or tofu for a hearty, plant-based version that’s just as satisfying.
- Add greens: Toss in fresh spinach or kale during the last few minutes of baking for an extra nutritional boost.
- Change the olives: Experiment with different olives like green olives or sun-dried tomatoes for varied flavors.
- Spice it up: Try adding a pinch of red pepper flakes or fresh chili peppers for a spicy kick.
- Herbal accents: Incorporate fresh basil or dill instead of parsley to change the flavor profile.
- Switch the broth: Use vegetable broth instead of chicken broth for a vegan-friendly base.
Serving Suggestions
- Pair with couscous: A fluffy couscous or quinoa salad enhances the Mediterranean vibe and soaks up the delicious juices.
- Fresh green salad: A simple side salad with arugula, cucumber, and feta brings a refreshing crunch.
- Wine pairing: A crisp white wine, like Sauvignon Blanc, complements the dish beautifully.
- Garnish wisely: Serve with extra lemon wedges for added brightness on each plate.
FAQs about One-Pan Mediterranean Chicken Olives Artichokes
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless chicken thighs will work, but they may cook a bit quicker, so keep an eye on the internal temperature to ensure they reach 165°F (74°C) without overcooking.
Is this dish suitable for meal prep?
Yes! One-Pan Mediterranean Chicken Olives Artichokes is perfect for meal prep. Just store the leftovers in airtight containers, and enjoy them heated throughout the week!
Can I substitute fresh herbs with dried ones?
You can! While fresh herbs bring a wonderful aroma, dried herbs work just as well—especially if you’re in a pinch. Just remember to use a smaller amount, as dried herbs are more concentrated.
How do I store leftover chicken?
After cooling, store leftovers in an airtight container in the fridge for up to three days. You can also freeze them for a tasty meal down the line.
Can I use different vegetables?
Definitely! Feel free to experiment with your favorite vegetables. Zucchini, asparagus, or even eggplant would make delightful additions while maintaining that Mediterranean flair!
Final Thoughts
Cooking One-Pan Mediterranean Chicken Olives Artichokes has become a rewarding adventure for me, blending flavor and simplicity. Each bite transports me and my family to sun-kissed shores, where life is relaxed and meals are always a celebration. This dish not only nourishes but also creates cherished memories around the dinner table. I adore how it brings everyone together, inviting laughter and stories over a delightful meal. I hope this recipe becomes a staple in your kitchen, making every busy day feel a little brighter and allowing time for connection with loved ones. Enjoy every savory moment!
Print
One-Pan Mediterranean Chicken Olives Artichokes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
One-Pan Mediterranean Chicken with olives and artichokes, a deliciously easy and healthy meal.
Ingredients
- 4 bone-in, skin-on chicken thighs (approximately 1.25 pounds)
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 0.5 cup pitted Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup low-sodium chicken broth
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry and season both sides with salt, pepper, oregano, thyme, and smoked paprika.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4 to 5 minutes until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.
- In the same skillet, add red onion, bell pepper, and garlic. Sauté for 2 to 3 minutes until just softened.
- Add artichoke hearts, cherry tomatoes, and Kalamata olives. Stir and cook for 2 minutes.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the pan bottom.
- Return chicken thighs skin-side up to the skillet. Sprinkle with lemon zest.
- Transfer the skillet to the oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh parsley before serving.
Notes
- Make sure to pat the chicken dry for a better sear.
- Use low-sodium broth to control sodium levels.
- Fresh herbs can be substituted with dried herbs if necessary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
