One-Pan Mediterranean Chicken Dish

There's something about the sizzle of chicken skin hitting hot oil that makes me feel like I'm cooking somewhere warm and sun-drenched, even on the coldest Tuesday night. This one-pan Mediterranean dish landed in my rotation after a friend casually mentioned she threw together whatever vegetables were lingering in her fridge with some olives and chicken, and somehow it tasted like a vacation. The beauty of it is how the briny olives and tender artichokes transform ordinary chicken thighs into something that feels intentional, even when you're rushing through dinner prep.

I made this for my sister who'd just moved into her first apartment with basically no kitchen experience, and watching her face when she realized she'd created something restaurant-quality from a single pan was worth every minute. She's made it probably fifteen times since, and it's become her default dinner when she wants to impress someone without admitting how simple it actually is.

Ingredients

• Bone-in, skin-on chicken thighs: These are the secret to juicy meat and crispy skin—the bone conducts heat beautifully, and the thigh stays forgiving even if you slightly overcook it.
• Red onion: Thinly sliced so it softens quickly and adds sweetness without overpowering the briny olives.
• Garlic cloves: Minced fine so they distribute throughout the oil and infuse everything with that savory backbone.
• Red bell pepper: Sliced into strips so it cooks evenly and adds a pop of color alongside the brightness it brings.
• Canned artichoke hearts: Drained and quartered so they absorb the lemony pan juices and become tender nuggets of earthy flavor.
• Cherry tomatoes: Halved so they burst slightly during cooking and add acidity that balances the richness of the chicken skin.
• Pitted Kalamata olives: These briny little gems are non-negotiable—they're what makes this feel Mediterranean rather than generic.
• Extra virgin olive oil: Use the good stuff you actually enjoy tasting, since it's the foundation of the pan's flavor.
• Dried oregano, thyme, and smoked paprika: This seasoning trio gives the chicken depth before it even hits the pan.
• Sea salt and black pepper: Season generously on the chicken skin before searing to build a flavorful crust.
• Low-sodium chicken broth: This becomes the light sauce that brings everything together without overwhelming the fresh flavors.
• Lemon zest and juice: The zest goes on at the end for brightness, while the juice loosens the pan drippings into something almost gravy-like.
• Fresh parsley: Chopped and scattered at the very end, it's your last-minute reminder that this dish celebrates freshness.

Instructions

Heat your oven and prep:

Get the oven to 400°F and pat those chicken thighs completely dry—this is what creates that gorgeous golden skin you're after. Season both sides generously with the dried herbs, paprika, salt, and pepper, letting the flavors settle into every crevice.

Sear the chicken:

Heat the olive oil in your ovenproof skillet over medium-high until it shimmers slightly, then place the chicken skin-side down. You'll hear it hit the pan, and that's exactly what you want—let it sit undisturbed for 4 to 5 minutes so the skin renders and browns. Flip briefly, cook another 2 minutes, then remove to a plate.

Build the vegetable base:

In that same skillet (don't clean it), add the sliced onion, bell pepper, and garlic. Let them soften for 2 to 3 minutes, scraping up any browned bits clinging to the bottom. This is where all that chicken flavor gets incorporated into the vegetables.

Add the finishing vegetables:

Stir in the artichoke hearts, cherry tomatoes, and olives, cooking just 2 minutes so they warm through without breaking down. Everything should still have character and texture at this point.

Create the pan sauce:

Pour in the chicken broth and lemon juice, scraping up every last bit of browned goodness from the skillet's bottom. The liquid will be thin now but rich with flavor.

Return the chicken:

Nestle those thighs back into the skillet skin-side up, sprinkle with lemon zest, then transfer the whole thing to the oven. The oven will do the heavy lifting from here, gently cooking the chicken through while the vegetables soften and the flavors meld.

Finish and serve:

After 25 minutes, the chicken should reach 165°F internally, the vegetables should be tender, and everything will smell absolutely incredible. Scatter fresh parsley over the top just before serving.

Save

This dish became my comfort meal during a particularly busy autumn when I needed something that didn't require multiple pots or my full attention, yet still felt like I'd made an effort. There's something deeply satisfying about sliding a single skillet onto the table and serving directly from it, letting everyone feel like they're part of something a little more intentional than usual.

Why Chicken Thighs Change Everything

Chicken breasts get all the attention, but thighs are the secret weapon for dishes like this. The higher fat content means they stay moist even at 400°F, and the bone adds richness to the surrounding liquid without any extra effort. Once you experience the difference, it's hard to go back to the drier, more temperamental breast meat.

The Mediterranean Flavor Foundation

This combination of olives, artichokes, lemon, and oregano isn't random—it's what Mediterranean cooking has relied on for centuries. These ingredients work together because they balance each other: the briny olives contrast with acidic lemon, earthy artichokes ground the brightness, and oregano ties it all into a coherent flavor story. When you understand how these elements support each other, you can swap vegetables or proteins and the dish will still feel authentic.

Making This Dish Your Own

The beauty of this recipe is how forgiving it is with substitutions and personal preferences. Some nights I add a pinch of red chili flakes if I'm in the mood for heat, other times capers replace some of the olives if that's what I'm craving. The structure stays solid because the fundamentals—seared chicken, aromatic vegetables, a light pan sauce—are what matter most.

• Swap the chicken thighs for bone-in breasts if that's what you have, just reduce the baking time by 5 to 7 minutes.
• Serve alongside crusty bread to soak up the lemony pan juices, or over couscous for something heartier.
• Canned artichokes work beautifully here, but if fresh are available and you have time, they add a subtle improvement.

Save

This dish has become my answer to almost every dinner dilemma: when I'm tired but don't want tired food, when I have guests and want something impressive but achievable, when I'm craving something that tastes like travel without leaving the kitchen. It's the kind of recipe that quietly becomes part of your regular rotation, not because it's complicated, but because it never disappoints.

Recipe FAQs

→ What type of chicken is best for this dish?

Bone-in, skin-on chicken thighs are ideal for juiciness and flavor, but boneless breasts can be used with adjusted cooking time.

→ Can I substitute different olives?

Yes, Kalamata olives provide a briny richness, but green or Castelvetrano olives work well too for varied flavors.

→ How do artichokes contribute to the dish?

Artichokes add a tender, slightly nutty element that complements the savory chicken and olives with texture and flavor balance.

→ Is it necessary to sear the chicken before baking?

Searing enhances color and flavor by caramelizing the skin, creating a crispy texture that contrasts nicely with the soft vegetables.

→ What sides pair well with this Mediterranean chicken?

Crusty bread, couscous, or roasted potatoes are excellent choices to accompany and soak up the flavorful pan juices.

→ Can this dish be made dairy-free and gluten-free?

Yes, this dish naturally avoids dairy and gluten, making it suitable for those dietary needs without modifications.