Colorful Skillet Mediterranean Chicken
A vibrant and easy one pan Mediterranean chicken dish with tomatoes and olives.
Equipment
- 1 large skillet
- 1 knife
- 1 cutting board
Ingredients
Main Ingredients
- 1 lb boneless chicken thighs
- 2 tbsp olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 2 cups cherry tomatoes halved
- 1 cup Kalamata olives pitted
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
Preparation
- Season chicken thighs with salt, pepper, and oregano. Heat olive oil in a skillet over medium-high heat. Sear chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add onions and garlic. Sauté until fragrant. Add tomatoes and cook until they begin to break down. Stir in olives and red pepper flakes.
- Return chicken to the skillet, nestling it among the vegetables. Cover and simmer for about 20 minutes, until chicken is cooked through.
- Squeeze lemon juice over the dish before serving. Ensure chicken is cooked to an internal temperature of 165°F.
Serving
- Serve chicken hot, garnished with fresh parsley if desired. Pair with your favorite side dish for a complete meal.
Storage
- Allow leftovers to cool completely before storing in an airtight container. Refrigerate for up to 3 days.
Notes
Pro Tips: Use a hot skillet for a nice sear. Adjust seasonings to taste.
Ingredient Substitutions: Chicken breasts can be used instead of thighs. Green olives can replace Kalamata.
How to Serve: Pair with couscous or a green salad.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Prep ingredients ahead of time for quicker assembly.
Ingredient Substitutions: Chicken breasts can be used instead of thighs. Green olives can replace Kalamata.
How to Serve: Pair with couscous or a green salad.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Prep ingredients ahead of time for quicker assembly.