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closeup of Mediterranean chicken in a skillet

Mediterranean Chicken Recipe

Experience the rich and vibrant flavors of the Mediterranean with this simple and delicious Mediterranean Chicken recipe.

Course Main Course
Cuisine American, Mediterranean
Keyword Mediterranean Chicken, Mediterranean Chicken Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 621 kcal
Author Marjorie @APinchOfHealthy

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

  1. In a small bowl, mix together the paprika, salt and pepper.
  2. Pat chicken dry with a paper towel. Sprinkle both sides on the chicken with half of the 
seasoning mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

  • 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.
Nutrition Facts
Mediterranean Chicken Recipe
Amount Per Serving
Calories 621 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 11g69%
Trans Fat 0.2g
Polyunsaturated Fat 9g
Monounsaturated Fat 22g
Cholesterol 214mg71%
Sodium 1642mg71%
Potassium 867mg25%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 7g8%
Protein 38g76%
Vitamin A 2059IU41%
Vitamin C 26mg32%
Calcium 85mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.