Artichokes, tomatoes, and green olives bathed in loads of garlic and fresh basil, brings a taste of the Mediterranean to your kitchen! Nestle in some crispy chicken thighs, top it off with Parmesan cheese, pop it in the oven, and you have a quick and easy one-pan Mediterranean Chicken Thighs dish that everyone will be drooling over!
Enjoy hassle-free and impressive Mediterranean Chicken Thighs any night of the week or for your next dinner party. Cooked in one pan, it's versatile for a laid-back family-style meal or a fancier presentation. Bursting with delicious flavors, it's a guaranteed hit with everyone!
Why You Will Love This Recipe
Easy to Prepare: This recipe's one-pan preparation makes it a breeze to cook. It's perfect for busy weeknights when you are craving a flavorful meal but don't want to spend hours in the kitchen.
Versatile: Whether you're serving it for a casual family dinner or entertaining guests, this dish adapts effortlessly to any setting. It can be plated elegantly for special occasions or served family-style for a more laid-back vibe. Ingredients can also be switched to cater to individual tastes.
Perfect for Meal Prep: Plan for a busy week ahead by preparing this dish up to before baking in the oven. Refrigerate the chicken and vegetables separately for up to 3 days. When you are ready to proceed, remove everything from the fridge 30 minutes before baking.
Delicious and Nutritious: The combination of crispy Parmesan-coated chicken thighs, briny olives, tender artichokes, and juicy tomatoes creates a mouthwatering and savory flavor profile that's hard to resist. Mediterranean cuisine is known for it's health benefits and this recipe is no exception!
- Chicken Thighs - For the crispiest results choose skin-on chicken thighs. This recipe can also be made with skinless and/or boneless thighs or breasts. Cooking time will be less if using boneless chicken. Cook to an internal temperature of 165 degrees F or until no longer pink inside.
- Green Olives - I used Castelvetrano olives but you can use any green olive you like. Kalamata olives make a delicious addition as well.
- Artichoke Hearts - Simple canned artichokes work perfectly well for this recipe. Marinated artichoke hearts can also be used. Drain well and pat with paper towel before adding to the recipe.
- Tomatoes - I love the way cherry tomatoes burst when roasted but you can use any type of tomato you like. For larger tomatoes, cut into bite sized chunks.
- Red onion - any type of onion or shallots can be used to make these Mediterranean chicken thighs.
- Parmesan cheese - Use freshly grated cheese for best crisping.
- White wine can be replaced with more chicken stock.
- Fresh basil can be substituted with fresh parsley or 2 tablespoons of dried.
For a complete list of ingredients see the recipe card below.
Mediterranean Chicken Thighs is a versatile recipe. Many vegetables would be delicious substitutes or additions to this one-pan recipe such as hearts of palm, asparagus, zucchini, capers, or bell peppers and sprinkle of feta cheese before serving would add a delicious salty tang.
🔪How to Make Mediterranean Chicken Thighs
Step 1 - Coat chicken thighs in the flour mixture. Over medium-high heat cook the chicken on both sides, starting with skin side down, until browned. Transfer to a plate.
Step 2 - Remove all but 1 tablespoon of oil and reduce heat to medium. Fry the onions for 3 minutes then add the garlic, tomatoes, artichokes, pepper flakes, wine and chicken broth and continue cooking for 5 minutes. Add olives and basil.
Step 3 - Nestle the chicken thighs into the vegetables and bake at 375 degrees F for 15 minutes.
Step 4 - Sprinkle the Parmesan cheese over the chicken thighs and continue baking for another 15 minutes or until the chicken reaches 160 degrees F.
For detailed instructions see the recipe card below.
Prepare your ingredients - In the restaurant world we call this "mise en place" which means "everything in its place". This is my number 1 piece of cooking advice. Before you start cooking make sure you have all your ingredients measured, chopped, drained etc. This is especially helpful when making one-pan meals that come together quickly.
Serve with Lemon Wedges: Accompany this dish with lemon wedges on the side. Squeezing a little fresh lemon juice over the chicken and veggies enhances the Mediterranean flavors and brightens the dish.
Adjust Cooking Time: Cooking times can vary depending on the size and thickness of the chicken thighs. Use a meat thermometer to ensure they reach a safe internal temperature of 165°F (74°C) while maintaining juiciness.
Double-Crumb for Extra Crispiness: For an extra crunchy coating, dip the seasoned chicken thighs in beaten egg, then coat them with the Parmesan mixture twice. This will create a thicker crust, making the chicken even crispier.
Chicken thighs will become more tender with a longer cooking time. This makes them perfect for braising and also allows more flexibility. However, they can become overcooked without extra moisture such as when grilling or baking.
This recipe uses classic ingredients such as olives, Parmesan cheese artichoke hearts and tomatoes giving it a Mediterranean flare.
Unless cooking in a braising liquid, such as a soup or stew, chicken thighs can become overbaked. This can lead to tough meat. Avoid overbaking by using a meat thermometer and cooking to an internal temperature of 165°F (74°C).
If you don't Prepare the chicken and vegetables then transfer the veggies to a baking dish, nestle the chicken on top and continue.
More One-Pan Chicken Recipes
Mediterranean Chicken Thighs
- 4 chicken thighs bone-in, skin-on
- ½ cup purpose flour
- 1 ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- 1 small to medium red onion sliced
- 5-6 cloves garlic chopped
- ¼ teaspoon chili pepper flakes
- 1 398 ml can artichoke hearts (14 oz) ,drained and rinsed, cut in quarters
- 12 green olives approximately
- 1 cup cherry cocktail, or grape tomatoes cut in half
- ⅓ cup dry white wine
- ¼ cup chicken broth
- 1 cup loosely packed fresh basil leaves torn
- 1 cup Parmesan cheese grated
- Preheat oven to 375 degrees F
- Remove any excess fat and/or skin from the chicken thighs. Mix flour with salt, pepper, and smoked paprika. Coat the chicken pieces with flour mixture, tap off excess and place on a plate.4 chicken thighs, ½ cup purpose flour, 1 ½ teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika
- Heat olive oil in a deep skillet or cast iron pan over medium-high heat. Add chicken pieces, skin side down first, and brown well on both sides (3-5 minutes per side depending on your pan) Once browned remove from pan and place on a plate. Set aside.2 tablespoon olive oil
- Reduce heat to medium. Remove all but 1 tablespoon of the oil. Add onions and saute for about 3 minutes or until starting to soften.1 small to medium red onion
- Add garlic, pepper flakes, tomatoes, artichokes, white wine and chicken stock. Reduce heat to a simmer and cook for 5 or 6 minutes or until the tomatoes are softened and the liquid has reduced. Turn off the heat, add basil leaves and olives. Stir to combine.5-6 cloves garlic, ¼ teaspoon chili pepper flakes, 1 398 ml can artichoke hearts (14 oz), 12 green olives, 1 cup cherry, ⅓ cup dry white wine, ¼ cup chicken broth, 1 cup loosely packed fresh basil leaves torn
- Nestle chicken pieces into the vegetable mixture. Place in oven and bake for 15 minutes. Remove from oven, top with Parmesan cheese. Return to the oven for another 15 minutes or until the internal temperature reaches 165 F.1 cup Parmesan cheese grated