Mediterranean Chicken Thighs
This one-pan meal is easy to put together and combines classic Mediterranean ingredients like olives and artichokes for a quick and delicious meal.
Servings: 4
Calories: 500kcal
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
Notes
Storage - Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Chicken Breasts - If substituting with boneless chicken breasts reduce baking time to 20 minutes or until the internal temperature reaches 165 degrees F.
Nutrition Facts are calculated using an online calculator and are an estimate only.
Nutrition
Serving: 1serving | Calories: 500kcal | Carbohydrates: 22g | Protein: 37g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 160mg | Sodium: 1506mg | Potassium: 457mg | Fiber: 3g | Sugar: 4g