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Saucy Skillet Chicken with Lemons and Olives - Delicious pan seared chicken thighs prepared with olives, lemons, and red wine.

Mediterranean Chicken with Lemons and Olives

Katerina | Diethood
Saucy Skillet Chicken with Lemons and Olives - Delicious pan seared chicken thighs prepared with olives, lemons, and red wine.
Servings : 4 Servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 1 tablespoon garlic paste, or minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon Italian Seasoning
  • salt and fresh ground black pepper, to taste
  • 6 pieces skinless boneless chicken thighs
  • 2 tablespoons Olive Oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • 1 small lemon, thinly sliced
  • ¼ cup wine, use your favorite
  • 1 cup chicken broth
  • 1 cup marinated olives

Instructions
 

  • Combine garlic paste, oregano, Italian seasoning, salt, and pepper in a large bowl; mix until thoroughly incorporated. 
  • Add the chicken thighs to the bowl and rub the paste into the chicken until evenly coated; set aside.
  • Heat olive oil in a large nonstick skillet or pan over medium-heat.
  • Remove previously prepared chicken thighs from the bowl and add them to the hot oil. Cook for 5 to 6 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned.
  • Remove chicken thighs from skillet and set aside. 
  • Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.
  • Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
  • Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes.
  • Add the olives and continue simmering for 10 minutes.
  • Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it. 
  • Serve chicken and ladle olives and liquid over the chicken thighs.

Notes

  • You can prepare the chicken thighs up to 24 hours ahead. Just cover and refrigerate until ready to cook.
  • Garlic Paste: This is blended garlic with a touch of oil, sold at most grocery stores. You can use fresh garlic instead.
  • Wine: When a recipe calls for wine, use one that you like. The flavor of the wine will concentrate as it cooks, so it's important to choose one that you find pleasant.
  • Chicken Thighs: This recipe calls for boneless thighs. If you want to use bone-in thighs, you can, but remember that bone-in chicken thighs will need to cook longer than boneless thighs.
  • Olives: I used Tomato & Pepper Marinated Olives here, and they're delicious, but you can use whatever marinated olives you have on hand. If they are on the larger side, cut them in half.
 

Nutrition

Calories: 158 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Cholesterol: 1 mg | Sodium: 549 mg | Potassium: 174 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 148 IU | Vitamin C: 17 mg | Calcium: 50 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Spanish
Keyword: chicken skillet dinner recipe, chicken thighs recipe, easy chicken thigh recipe