Experience the rich and vibrant flavors of the Mediterranean with this simple and delicious Mediterranean Chicken recipe.
Perfect for a nutritious dinner, this dish brings a symphony of fresh and briny flavors to your table, making it a surefire hit for the entire family!
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This Mediterranean Chicken is not just a meal; it’s a delightful experience that promises a tasty meal with much flavor every time.
It’s perfect for a quick weeknight dinner or a special weekend feast with family and friends. Enjoy the fresh flavors of the Mediterranean from the comfort of your home!
How to Make Mediterranean Chicken
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Mediterranean Chicken recipe, you will need the following ingredients:
- Chicken thighs
- Paprika
- Kosher salt
- Ground black pepper
- Olive oil (or avocado oil, oil of your choice)
- Red onion
- Garlic cloves
- Baby tomatoes – for example, cherry tomatoes or grape tomatoes
- Chicken broth, chicken stock, or vegetable stock/ broth
- Dried oregano
- Capers
- Kalamata olives
- Lemon juice
- Honey
- Fresh chopped parsley
- Sliced lemon as garnish
This recipe is wonderfully versatile; consider adding artichoke hearts or sun-dried tomatoes next time for a different twist, or substitute the honey with a sprinkle of feta cheese for added richness.
How to make Mediterranean chicken
Mediterranean Chicken is a simple recipe that can be made with minimal effort.
Season the chicken
Begin by patting the chicken dry with some paper towels. Then mix paprika, salt, and pepper, and use this to season the chicken thoroughly.
Brown the chicken
In a large skillet, heat oil. Once pan and oil is preheated, add the seasoned chicken in the pan in an even layer skin side down for 3-5 minutes until the skin is lightly crisp, then flip and cook for another 2 minutes.
Remove and transfer to a clean plate.
Cook the vegetables
Set the browned chicken aside, and reduce the heat to medium heat. Then in the same skillet, and add remaining 1 tablespoon of oil to the pan. Add the sliced onion and cook for 3 minutes until it begins to soften. Mix in the garlic and cook for 1 minute.
Next, mix in the remaining spice mix from earlier, tomatoes, 1⁄2 cup chicken broth, dried oregano, capers, olives, lemon and honey. Scrape the bottom of the pan to remove and stuck pieces and mix into the mixture. Cook on medium-low heat for 6-8 minutes until the tomatoes begin to burst. Stir occasionally.
All the yummy Mediterranean flavors are staring to come together!
Assembling and cooking Mediterranean chicken
Mix in remaining 1⁄2 cup chicken broth. Add the chicken back into the pan and spoon the sauce over it.
Cover the pan and simmer over medium-low heat for 25 minutes. The chicken should register at least 165°F on an instant read meat thermometer.
Uncover the pan and spoon sauce over the chicken. Simmer further for 5 minutes until the sauce has thickened. Spoon sauce over the chicken again.
Serving tips and suggestions
Finish with a sprinkle of fresh parsley and lemon juice, serving it as a complete meal that offers comforting flavors.
I suggest serving it over cooked white or brown rice, which is one of our family’s favorite ways to enjoy this Mediterranean chicken. Just look at this!
Of course you can keep this lower carb, if you prefer, with cauliflower rice or a side salad. Feel free to sprinkle some feta cheese on top, if you wish! Make it your own.
I hope y’all enjoy this Mediterranean chicken recipe! Let me know if you try it. It may just become a family favorite dinner in your regular rotation.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Love Mediterranean flavors? Try my Whipped Feta Dip!
Mediterranean Chicken Recipe
Experience the rich and vibrant flavors of the Mediterranean with this simple and delicious Mediterranean Chicken recipe.
Ingredients
- 6 bone-in skin-on chicken thighs approx. 3 pounds
- 2 teaspoons paprika
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large red onion peeled, halved and thinly sliced
- 6 garlic cloves minced
- 1 pint baby tomatoes grape or cherry
- 1 cup chicken broth divided
- 1 tablespoon dried oregano
- 2 tablespoons capers drained
- 1/2 cup kalamata olives pitted and roughly chopped
- 2 teaspoons lemon juice
- 1 1/2 teaspoons honey or sugar
- 1/4 cup fresh chopped parsley
- Sliced lemon as garnish
Instructions
- In a small bowl, mix together the paprika, salt and pepper.
- Pat chicken dry with a paper towel. Sprinkle both sides on the chicken with half of the seasoning mixture.
- Heat a heavy-bottomed pan or skillet to medium-high heat and add 1 tablespoon of oil. Once oil is warmed, add the seasoned chicken in the pan in an even layer skin side down for 3-5 minutes until the skin is lightly crisp, then flip and cook for another 2 minutes. Remove and transfer to a clean plate.
- Reduce the heat to medium and add remaining 1 tablespoon of oil to the pan. Add the sliced onion and cook for 3 minutes until it begins to soften. Mix in the garlic and cook for 1 minute.
- Next, mix in the remaining spice mix from earlier, tomatoes, 1⁄2 cup chicken broth, dried oregano, capers, olives, lemon and honey. Scrape the bottom of the pan to remove and stuck pieces and mix into the mixture. Cook on medium-low heat for 6-8 minutes until the tomatoes begin to burst. Stir occasionally.
- Mix in remaining 1⁄2 cup chicken broth. Add the chicken back into the pan and spoon the sauce over it. Cover the pan and simmer over medium-low heat for 25 minutes. The chicken should register at least 165°F on an instant read thermometer.
- Uncover the pan and spoon sauce over the chicken. Simmer further for 5 minutes until the sauce has thickened. Spoon sauce over the chicken again.
- Sprinkle with chopped parsley and serve with sliced lemon wedges.
Recipe Notes
-
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Try to find larger chicken thighs for a more filling meal! Some stores sell very small ones.
- Feel free to sub vegetable broth instead of the chicken broth
- These ingredients are salty (capers, olives), so if you are very sensitive to salt, reduce the salt in the spice mixture to 1 teaspoon only. Also, I initially tested the recipe with 2 teaspoons of salt, but felt 1 1⁄2 tsp was a good medium to recommend.
- If you don’t love kalamata olives, use a mix of green and black olives.
- Olive oil: You can use avocado oil instead too
- The honey is added to balance out the acidity and saltiness of the dish, but if you prefer not to add sweetener you can leave it out.
digibeans says
Finish with a sprinkle of fresh parsley and lemon juice, serving it as a complete meal that offers comforting flavors.