One Skillet Mediterranean Chicken with artichokes, Kalamata olives, red onions, and feta cheese. Incredible flavors, easy to make, and ready in just 20 minutes!
This easy Mediterranean-inspired meal takes just minutes to prep and only 20 minutes to cook! One chicken thigh cooks along with chopped red onions, artichoke hearts, garlic, and kalamata olives, and everything simmers in a light chicken broth.
This meal is hearty, healthy, and filled with flavor. Since everything cooks in one pan, clean-up is easy.
Why This Recipe Works
- So flavorful: The ingredients in our Mediterranean chicken recipe bring so much flavor to the dish!
- Quick and easy: Minimal prep time and the meal cooks in under 30 minutes!
- Easy to double: As written, this is a single serving chicken recipe. However, if you'd like to make a little bit extra, just double the ingredients in this recipe.
- A low carb meal: This healthy skillet chicken recipe is low in carbs.
- Easy clean-up: Since all of the ingredients cook in one skillet, there is minimal cleanup.
RELATED: Comfort Food Recipes For One
Ingredients
Ingredient Notes
To make One Skillet Mediterranean Chicken, you will need:
- Chicken: Use 1 (4 to 6-ounce) boneless, skinless chicken thigh.
- Seasonings: Salt, black pepper, and dried oregano.
- Olive oil: I use extra virgin olive oil in this skillet chicken recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use light olive oil instead.
- Artichoke hearts: These come in a jar or in a can and can be found in the canned vegetable aisle in the grocery store. You will need 2-ounces of artichoke hearts which is approximately 2 large artichoke hearts, cut in half lengthwise.
- Red onion: You will use ¼ cup of chopped red onions.
- Garlic: Use 1 clove of garlic.
- Chicken broth: I like to use low sodium chicken broth because it helps me to control the amount of sodium in the dish.
- Kalamata olives: These are usually sold in jars or cans and are perfect for use in Mediterranean recipes.
- Feta cheese: For the topping.
See below for ways to use leftover ingredients.
How To Make Mediterranean Skillet Chicken
See the recipe box below for ingredient amounts and full recipe instructions.
- Sprinkle both sides of the chicken thigh with salt and black pepper.
- In a 10-inch skillet over medium-high heat, heat olive oil for 30 seconds. Add the chicken to the skillet and cook for 4 minutes on each side, until the chicken is cooked through. Transfer the chicken to a plate, cover, and set aside.
- Add additional oil to the pan if necessary, and add the artichoke hearts and red onions and cook, stirring occasionally for 2 minutes, until the onions have softened.
Note: Since I use a non-stick skillet, I don't need to add additional oil to the pan before adding the vegetables. If you are not using a non-stick pan, you might need to add an additional ½ tablespoon of olive oil to the pan to keep the vegetables from sticking.
- Add garlic and oregano and cook, stirring frequently for 30 seconds.
- Return the chicken to the skillet and add broth and olives. Bring to a simmer then reduce the heat to low, cover and cook for 3 minutes.
- Remove the lid and simmer for an additional 2 minutes.
- Transfer to a plate and top with crumbled feta cheese.
Serving Suggestions
To keep this Mediterranean chicken low carb, enjoy it as-is or spooned over riced cauliflower.
You might like to enjoy it over cooked quinoa, brown or white rice, or pasta.
Expert Tips
- Read through the entire recipe before starting.
- For convenience, consider buying bags of frozen boneless, skinless chicken thighs from the grocery store and take out the amount you need when you're ready to make a chicken dinner. This saves time and the chicken is always there when you need it. Just remember to defrost the chicken before you make this recipe - you can do this by taking a piece out the night before and letting the chicken thaw in your refrigerator overnight.
- You can use one (4 to 6-ounce) boneless, skinless chicken breast instead of a chicken thigh and slice the chicken into thinner cutlets. To do this, place the chicken breast flat on a cutting board. Place one hand on top of the chicken breast and hold the breast. Using a sharp knife, carefully slice the chicken breast horizontally into two even slices.
- You can fully cook the chicken thigh a day ahead and keep it in the refrigerator. The next day, bring the chicken up to room temperature and prepare the sauce with the broth and vegetables. Add the chicken to the pan to warm along with the sauce.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this Mediterranean skillet chicken recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Chicken Thigh: Chicken and Rice Casserole, Chicken Cacciatore, Chicken Tortilla Soup, Chicken Stew
- Red onion: Chicken Caprese, Vegetable Casserole, Pickled Onions, Tomato Salad
- Garlic: Garlic Smashed Potatoes, Slow Cooker Mini Meatloaf, Rice Pilaf, Shephard's Pie
- Oregano: Slow Cooker Italian Chicken, Eggplant Parmesan, Tomato Sauce, Meat Sauce
- Chicken broth: White Bean Soup, Chicken and Dumplings, Zuppa Toscana, Risotto
- Feta cheese and Kalamata Olives: Roasted Garlic, Olives and Feta, Greek Salad, Spinach and Orzo Salad, Mediterranean Shrimp Pasta
- Artichoke hearts: Add to salads and sandwiches.
Frequently Asked Questions
You might like to consider serving it with any of these side dish recipes:
Sweet Potato
Rice Pilaf
Mini Irish Soda Bread
Mashed Potatoes
French Bread
Absolutely! Consider adding chopped tomatoes which will add a pop of color and freshness to our Mediterranean chicken recipe.
You might also like to add broccoli, green beans, or zucchini. I recommend using about ½-cup of chopped vegetables and adding them when you add the chicken broth.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this Skillet Chicken with Artichokes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
Mediterranean Chicken For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 1 (4-6 ounce) boneless skinless chicken thigh
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon extra virgin olive oil , plus ½ tablespoon if necessary to cook the vegetables.
- 2 ounces artichoke hearts (2 large artichoke hearts), sliced in half lengthwise
- ¼ cup chopped red onions
- 1 clove garlic , minced
- ¼ teaspoon dried oregano
- ½ cup low sodium chicken broth
- 2 tablespoons pitted sliced kalamata olives
- 2 tablespoons crumbled feta cheese
Instructions
- Sprinkle both sides of the chicken thigh with salt and black pepper.
- In a 10-inch skillet over medium-high heat, heat olive oil for 30 seconds. Add the chicken to the skillet and cook for 4 minutes on each side. Transfer the chicken to a plate, cover, and set aside.
- Add additional oil to the pan if necessary, and add the artichoke hearts and red onions and cook, stirring occasionally for 2 minutes, until the onions have softened.Note: Since I use a non-stick skillet, I don't need to add additional oil to the pan before adding the vegetables. If you are not using a non-stick pan, you might need to add an additional ½ tablespoon of olive oil to the pan to keep the vegetables from sticking.
- Add garlic and oregano and cook, stirring frequently for 30 seconds.
- Return the chicken to the skillet and add broth and olives. Bring to a simmer then reduce the heat to low, cover and cook for 3 minutes.
- Remove the lid and simmer for an additional 2 minutes.
- Transfer to a plate and top with crumbled feta cheese.
Notes
- Read through the entire recipe before starting.
- For convenience, consider buying bags of frozen boneless, skinless chicken thighs from the grocery store and take out the amount you need when you're ready to make a chicken dinner. This saves time and the chicken is always there when you need it. Just remember to defrost the chicken before you make this recipe - you can do this by taking a piece out the night before and letting the chicken thaw in your refrigerator overnight.
- You can use one (4 to 6-ounce) boneless, skinless chicken breast instead of a chicken thigh and slice the chicken into thinner cutlets. To do this, place the chicken breast flat on a cutting board. Place one hand on top of the chicken breast and hold the breast. Using a sharp knife, carefully slice the chicken breast horizontally into two even slices.
- You can fully cook the chicken thigh a day ahead and keep it in the refrigerator. The next day, bring the chicken up to room temperature and prepare the sauce with the broth and vegetables. Add the chicken to the pan to warm along with the sauce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nola Eades says
One of my favorite salads. I love it so good and not a lot of steps easy to make.❤
Janina says
Made this tonight. Really good! I only had sliced black olives but it was still great. Added sliced yellow and red peppers. Also used jar of drained marinated artichoke hearts. Highly recommend!!!
Po says
Just made this. Added yellow squash and some grape tomatoes and served on top of your rice pilaf. Absolutely phenomenal. I'm not a great cook, and for a second this dish had me fooled that I might be!!!
Deb says
I think I would leave off the salt the next time. Used thighs instead of breasts, since that's what I had on hand, but think I would prefer breast. Everything was delicious--just a little too salty for my taste. Didn't use any more salt after seasoning the pounded chicken. I still have another meal for later. You are encouraging me to cook for myself after many years of microwave meals! Thanks for all you do!
Joanie Zisk says
I'm so glad you are enjoying the recipes, Deb. Thank you so much for your feedback.
Cherie says
Can you use pickled artichokes?
Joanie Zisk says
Yes.
Sarah says
Joanie,
For this did one pan chicken with artichokes, are artichokes frozen or canned, does it matter? And ca man you use white onion instead of red?
Thanks so much, I love your site.
Joanie Zisk says
Hi Sarah,
I'm so glad you are enjoying the recipes. You can use canned or frozen and thawed artichokes. You can also use red, yellow or white onions.
Enjoy!
Joanie
Joanie Zisk says
Hi Penny,
The calorie count listed is for the entire recipe as written.
Joanie
Denise says
Joanie, great to have found your site via some crumbs you left on my Fit at Fifty posts! I am loving these servings for one from appetizers to desserts. Such a great idea and this recipe sounds perfect for a chilly autumn night. You also were at the MIXED that we missed, which was the only one out of all the MIXED events - I cannot believe we almost met.
Joanie says
Hi Denise, yes I was at Mixed. I missed the last one but hope to make it to the next one. Hopefully we'll get the chance to meet at one of them.
Katalina says
Loved the beautiful flavors in this dish.
Ginny McMeans says
The flavors sound wonderful. Love skillet meals!