Mediterranean Chicken Recipe with Lemons & Olives

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

Boneless, Skinless Chicken Thighs

Red Onion & Garlic

Seasonings

Lemons

Olives

Chicken Broth & Wine

1X 2X 3X

1 tablespoon garlic paste,, or minced garlic

½ teaspoon dried oregano

½ teaspoon Italian Seasoning

salt and fresh ground black pepper,, to taste

6 pieces skinless boneless chicken thighs

2 tablespoons Olive Oil

1 small yellow onion,, finely diced

2 cloves garlic,, minced

salt and fresh ground black pepper,, to taste

1 small lemon,, thinly sliced

¼ cup wine,, use your favorite

1 cup chicken broth

1 cup marinated olives

Directions

Mix garlic paste, oregano, Italian seasoning, salt, and pepper in a bowl. Add chicken thighs, coat evenly with the mix, and set aside.

Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until browned on both sides. Remove and set aside.

In the same skillet, cook onions and garlic with some salt until tender.

Add lemon slices and wine to the skillet, scrape any stuck bits from the bottom and cook for 3 minutes.

Add chicken broth, return chicken to the skillet, and boil. Then reduce to a simmer and cook for 5 minutes.

Stir in the olives and simmer for another 10 minutes.

Take off heat and let it sit until some liquid is absorbed (5-7 minutes).

Serve chicken, topped with olives and remaining liquid.

Helpful Recipe Tips

Marinate Ahead: For more intense flavors, you can marinate the chicken with garlic, herbs, and spices ahead of time. Even an hour can make a difference.

Choosing Your Wine: When the recipe calls for wine, use one that you enjoy drinking. The flavor of the wine will concentrate as it cooks, so it’s important to choose one that you find pleasant. If you don’t consume alcohol, you can substitute with additional chicken broth or a splash of grape juice for a hint of sweetness.

Using Skin-on Chicken: While the recipe calls for skinless boneless chicken thighs, using skin-on can add more flavor. Just be sure to cook the skin side first to render out some of the fat and get a nice, crispy sear.

Adjusting Thickness: If you find that the sauce is too thin for your liking at the end of cooking, you can remove the chicken and boil the sauce on high for a few minutes to reduce it. Conversely, if it’s too thick, add a little more chicken broth or water.

What To Serve With Mediterranean Chicken

This dish is quite versatile when it comes to serving. It pairs well with various sides – from simple white or brown rice, quinoa, or couscous, to a fresh baguette for dipping. For a low-carb option, you can serve it over cauliflower rice or with a side of steamed veggies. This Tabbouleh Salad also goes perfectly with any Mediterranean-style dinner, or my Tomato Burrata Salad or Jen Aniston’s Bulgur Salad!

Storing Leftovers

If you have leftovers, they will keep well in the fridge for 3 days, making this a great option for meal prep. Just make sure to reheat gently to avoid overcooking the chicken.

Combine garlic paste, oregano, Italian seasoning, salt, and pepper in a large bowl; mix until thoroughly incorporated.

Add the chicken thighs to the bowl and rub the paste into the chicken until evenly coated; set aside.

Heat olive oil in a large nonstick skillet or pan over medium-heat.

Remove previously prepared chicken thighs from the bowl and add them to the hot oil. Cook for 5 to 6 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned.

Remove chicken thighs from skillet and set aside.

Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.

Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.

Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes.

Add the olives and continue simmering for 10 minutes.

Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it.

Serve chicken and ladle olives and liquid over the chicken thighs.

Notes

You can prepare the chicken thighs up to 24 hours ahead. Just cover and refrigerate until ready to cook.

Garlic Paste: This is blended garlic with a touch of oil, sold at most grocery stores. You can use fresh garlic instead.

Wine: When a recipe calls for wine, use one that you like. The flavor of the wine will concentrate as it cooks, so it’s important to choose one that you find pleasant.

Chicken Thighs: This recipe calls for boneless thighs. If you want to use bone-in thighs, you can, but remember that bone-in chicken thighs will need to cook longer than boneless thighs.

Olives: I used Tomato & Pepper Marinated Olives here, and they’re delicious, but you can use whatever marinated olives you have on hand. If they are on the larger side, cut them in half.