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!
For side dish inspiration check out these recipes for Lemon and Garlic Kale, Creamy Cauliflower Puree and Quinoa Tabbouleh Salad.
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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!
🥘Ingredients
- 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.
Variations
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.
For more one-pan chicken recipes try my Chicken Parmesan Meatballs or this delicious Curried Chicken and Vegetable Tray Bake.
🔪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.
Expert Tips
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.
Recipe FAQs
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
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
📖 Recipe
Mediterranean Chicken Thighs
Ingredients
- 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
Instructions
- 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
Donna Fradette says
Hey Andrea, just waiting for this to finish in the oven and thought I’d take these few minutes to say thank you so much for all your wonderful recipes! I’ve made this chicken time and again, and it’s so easy to throw together! And when I don’t have all the ingredients for it, it’s such a versatile recipe that I can just throw in a few different veggies. I love that I can always trust your recipes to turn out great! Thanks again!
Andrea says
I'm so happy you are enjoying the recipes Donna and I love that you are playing around with the chicken dish. Thanks so much for commenting!
Shelly says
This was easy and so, so delicious! I’m always looking for something new to do with chicken thighs. This recipe is definitely going on my list of keepers. Thank you!
Andrea says
I'm so happy you enjoyed it and intend to keep it on repeat! Thanks so much for the comment!
Heather says
Wow! Loved this. The flavour was great. Easy to make for a weeknight and fancy enough for company too.
Paired with your recommended Sautéed lemon garlic kale recipe. Thanks!
Andrea says
I'm so happy you enjoyed it Heather! Thanks so much for the comment ☺️
Jo-Ann says
Andrea…just tried this tonight and got rave reviews! Your recipes are always so clearly explained and use such flavourful ingredients. This is a keeper for sure!
Roberta Goldby says
I absolutely love this recipe. Definitely company fare!
When looking for a new recipe to try, you are definitely my go to Andrea. What I love about your recipes is that the ingredients are typically in my pantry, the recipe isn’t complex and the outcome is delicious!
Andrea says
I'm so happy you are enjoying the recipes Roberta! Thanks for commenting!
Julie says
Very delicious Andrea. Definitely will be making again and again. I don’t have a pot that can go from stove to oven but it was easy transfer. I didn’t have any cherry tomatoes so I had to substitute with last years frozen tomatoes. I just drain and cooked down alittle longer. You are a talented chef.
Andrea says
I'm so happy you enjoyed it! I bet the frozen tomatoes worked perfectly and tasted delicious! We just used up the last of ours from last year's harvest. Just in time for a new crop!
Terrene says
Made this last night and it is the bomb, the flavours are next level! This recipe is company worthy for sure.
Andrea says
I'm so happy you enjoyed it! Thanks for commenting!
Marilla Czulo says
This turned out delicious. Transported all ingredients, including the pan, to TO and made it for my mom this past weekend. Love the one dish meal ideas Andrea!
Andrea says
Oh how wonderful! So happy you enjoyed it. Thanks so much for commenting!
sunshine says
I made the recipe as written and served it over polenta. Very good recipe indeed. My family and I enjoyed it and it made a memorable mother's day. Yeah I cooked it. I have a small issue with people "helping" me in the kitchen. Unless it's to do the dishes 🙂
Andrea says
I'm so happy you enjoyed it for Mother's Day! Thanks for commenting!
Barb says
Another hit with my family! Andrea, your recipes are the best! ❤️
Andrea says
So happy you enjoyed it Barb! Thanks for the comment!
Kim Hoare says
Hi Andrea, I know this maybe a stupid question but ... how do you season a cast iron frying pan?
Andrea says
I bought pre-seasoned pans. What I do to maintain them is after washing I put the pan back on the burner and get it hot. Take it off the heat and then oil it and put it away. That's it! Hope that helps!
Sarah Shulman says
Andrea, you are truly amazing. I love reading your recipes. All the substitutions, explanations, tips and tricks are so helpful. And everything I’ve made of yours has been fun to cook and absolutely delicious! Can’t wait to make this recipe!!