Bridge the gap between succulence and bright flavors with our recipe for One-Pan Mediterranean Chicken Thighs. It beautifully combines the richness of chicken thighs with the briny notes of olives, the subtle sweetness of raisins, and the bright zest of lemon. It’s a culinary experience that’s surprisingly straightforward, making it ideal for both weeknight dinners and special occasions.
One-Pan Mediterranean Chicken Thighs
The heart of this dish lies in the chicken thighs. You definitely want to go with the bone-in skin on ones here. The combination of onion and red bell pepper then infuses the dish with savory sweetness. Garlic and jalapeño add depth and a subtle touch of heat, while dried oregano and sweet paprika contribute layers of flavor.
The process of cooking this unfolds in a manner that builds depth and complexity. Each step adds nuance to the dish in a surprisingly little amount of time.
Searing the Chicken
We begin with searing the chicken thighs in a hot skillet, making the skin nice and crispy. This initial step establishes the foundation for the next stages.
Aromatics and Spices
Next, we introduce the onion and red bell pepper to the skillet, sautéing until they. Garlic, jalapeño, oregano, and paprika are added, infusing their flavors into the base.
Wine and Reduction
A dash of white wine deglazes the pan, lifting and incorporating the flavors even further. As the wine reduces, it concentrates its taste and the flavor of this base as a whole.
Rounding it Out
The culmination of the flavor profile arrives as we add chicken stock, green olives, cherry tomatoes, raisins, and lemon zest. Each ingredient brings its unique essence to the dish, contributing to a rich tapestry of flavors and textures.
Oven Time
The dish transitions to the oven, allowing this skillet dinner to cook for about 30 minutes. This duration perfects their tenderness while infusing them with the flavors of the surrounding ingredients. The liquid reduces slightly to create a luscious sauce that envelops the chicken.
Plate and Finish
The dish’s finishing touches include a spritz of lemon juice for acid, chopped fresh parsley for freshness, and pine nuts for a delightful, toasty crunch. Serve your one-pan Mediterranean chicken thighs over a bed of cooked rice.
One-Pan Mediterranean Chicken Thighs
Ingredients
- 3½ pounds bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon canola oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, grated
- 1 jalapeño, chopped
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 1 cup dry white wine
- 2 cups chicken stock
- 1 cup pitted green olives
- ½ cup raisins
- 1 cup cherry tomatoes
- 1 tablespoon freshly grated lemon zest
- Lemon juice
- Parsley
- Toasted pine nuts
- Cooked rice
Directions
- Step 1 Pat chicken pieces dry and sprinkle with salt and pepper.
- Step 2 In a 12 inch skillet, heat oil over medium-high heat. Working in batches to avoid crowding the pan, brown the chicken, until the skin is golden and releases easily from the pan, about 5 minutes per side. Transfer to plate.
- Step 3 Heat oven to 375°F.
- Step 4 Adjust the heat to medium. Add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes.
- Step 5 Stir in the garlic, jalapeño, oregano, and paprika and cook, stirring for about 1 minute.
- Step 6 Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
- Step 7 Stir in stock, olives, tomatoes, raisins, and lemon zest, and bring to a simmer. Return the chicken thighs to the pan and have the skin sit above the liquid.
- Step 8 Transfer to oven and cook for 25 – 30 minutes, until the chicken is tender and the liquid reduces slightly.
- Step 9 Divide among shallow bowls and sprinkle with lemon juice, parsley, and pine nuts. Serve over rice.
