Mediterranean Chicken with Lemons and Olives
Tender chicken thighs simmered in a fragrant broth with bright lemon slices and savory olives for a classic Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
6 pieces skinless boneless chicken thighs
2 tablespoons Olive Oil
1 small yellow onion, finely diced
1 tablespoon garlic paste, or minced garlic
1 small lemon, thinly sliced
1/4 cup white wine
1 cup chicken broth
1 cup marinated olives
1/2 teaspoon dried oregano
1/2 teaspoon Italian Seasoning
salt and fresh ground black pepper, to taste
Instructions
1. Combine garlic paste, oregano, Italian seasoning, salt, and pepper in a large bowl and mix well.
2. Add chicken thighs to the bowl and coat evenly.
3. Heat olive oil in a skillet over medium heat.
4. Brown chicken thighs for 5-6 minutes per side, then remove from skillet.
5. Sauté onion and garlic in the same skillet until soft, about 3 minutes.
6. Add lemon slices and wine, scraping browned bits from the pan; cook for 3 minutes.
7. Pour in chicken broth, return chicken to the skillet, bring to a boil, then reduce to a simmer and cook for 5 minutes.
8. Add olives and continue simmering for 10 minutes.
9. Remove from heat and let stand for 5-7 minutes before serving.
Notes
Store leftovers in the refrigerator for up to 4 days.
Freeze in a sealed container for up to 2 months.
Serve with couscous, roasted potatoes, or crusty bread.