Description
This One Pan Mediterranean Chicken recipe features succulent bone-in, skin-on chicken thighs cooked to golden perfection with a medley of fresh vegetables, olives, capers, and a flavorful sauce made from white wine, lemon juice, and herbs. Prepared entirely on the stovetop, this dish combines vibrant Mediterranean flavors in a single skillet, making it both delicious and easy to prepare for a satisfying weeknight meal.
Ingredients
Chicken and Seasoning
- 6 bone-in skin-on chicken thighs (3 pounds, fat trimmed and patted dry)
- 1 ½ teaspoons paprika (divided)
- 2 teaspoons kosher salt (divided)
- ¼ teaspoon ground black pepper (divided)
- 1 tablespoon extra virgin olive oil
Vegetables and Flavorings
- 1 large red onion (peeled, quartered, and sliced into ½” pieces)
- 2 medium zucchinis (sliced into ½” semi-circles)
- ¼ cup kalamata olives (pitted and roughly chopped)
- 2 cups cherry tomatoes (12 ounces)
- 6 garlic cloves (minced)
Liquids and Seasonings
- ½ cup dry white wine
- ¼ cup vegetable broth
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried oregano
- 2 tablespoons capers (drained)
- 2 teaspoons honey
- ½ cup chopped fresh parsley (divided)
Instructions
- Season and Brown Chicken: Season the chicken all over with 1 teaspoon paprika, 1 ½ teaspoon salt, and ⅛ teaspoon black pepper. Heat olive oil in a large-wide skillet or 3.3 Qt Dutch oven over medium heat. Add chicken, skin-side down, and cook for about 7 minutes until the skin is golden and slightly crisped. Flip chicken and cook an additional 2 minutes. Remove chicken from skillet and set aside on a plate.
- Sauté Vegetables: In the now-empty skillet, add the quartered and sliced red onion and zucchini slices. Cook for 6-8 minutes until they become slightly tender, stirring occasionally to prevent sticking.
- Add Flavorful Ingredients: Add kalamata olives, cherry tomatoes, minced garlic, white wine, vegetable broth, fresh lemon juice, dried oregano, capers, honey, half of the chopped parsley, remaining ½ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining ½ teaspoon paprika to the skillet. Simmer over medium-high heat for 5 minutes, scraping any browned bits off the bottom to incorporate into the sauce for enhanced flavor.
- Simmer Chicken: Return the browned chicken thighs to the pan, cover, and simmer gently for 23-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer.
- Reduce Sauce: Uncover the pan and carefully remove the chicken onto a plate. Continue simmering the sauce for an additional 10 minutes to reduce and thicken slightly.
- Finish and Garnish: Return the chicken to the pan to coat with the sauce. Garnish with the remaining chopped parsley and lemon slices before serving hot.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful during cooking.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- If you prefer, substitute dry white wine with more vegetable broth or chicken broth.
- Use fresh lemon juice for the best bright, tangy flavor.
- Serve this dish with crusty bread, couscous, or rice to soak up the delicious sauce.
- The recipe can easily be doubled for larger gatherings—just use a larger skillet or Dutch oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
