One-skillet Mediterranean Chicken made with artichokes, Kalamata olives, red onions, and feta cheese. Incredible flavors, easy to make, and ready in just 20 minutes!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Dish
Cuisine: Mediterranean
Diet: Gluten Free
Keyword: chicken, chicken with artichokes, mediterranean chicken, one pan meal, one skillet mediterranean chicken, skillet chicken
Season both sides of the chicken thigh with salt and black pepper.
Heat olive oil in a 10-inch skillet over medium-high heat for about 30 seconds. Place the chicken in the skillet and cook for 4 minutes on each side, ensuring it's thoroughly cooked. After cooking, move the chicken to a plate, cover it to keep warm, and set aside.
If needed, add a bit more oil to the skillet. Then, add artichoke hearts and red onions. Stir them occasionally and cook for 2 minutes or until the onions become tender. Tip: If you're using a non-stick skillet, you probably won't need extra oil. For those using regular pans, consider adding an additional 1/2 tablespoon of olive oil to prevent sticking.
Add garlic and oregano to the skillet. Stir them frequently and cook for 30 seconds.
Place the chicken back into the skillet. Add broth and olives. Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cover the skillet and let it cook for 3 minutes.
Uncover and continue simmering for 2 more minutes.
Once done, transfer the chicken to a serving plate. Garnish it with crumbled feta cheese and serve.
Notes
Read Recipe First: Review the entire Mediterranean Chicken recipe before beginning to ensure a smooth cooking process.
Convenient Chicken Storage:
Opt for frozen boneless, skinless chicken thighs for ease and readiness.
Defrost by placing in the refrigerator overnight before cooking.
Alternative Chicken Option:
Use a 4 to 6-ounce boneless, skinless chicken breast as a substitute.
For thinner cutlets, slice the chicken breast horizontally into two equal parts on a cutting board, using a sharp knife for precision.
Advance Preparation:
Cook the chicken thigh a day ahead and refrigerate.
For serving, bring the chicken to room temperature, prepare the sauce with broth and vegetables, and warm the chicken in the sauce.