Prep Time: 15 minutes Cook Time: 30 minutes
Serves: 4
Ingredients:
For the chicken:
4 bone-in, skin-on chicken thighs (or boneless thighs/breasts if preferred)
Salt & freshly ground black pepper
1 tsp smoked paprika
1 tsp dried oregano
1 tbsp olive oil
For the sauce:
3 cloves garlic, minced
1 small onion, thinly sliced
1/2 cup dry white wine (or chicken broth)
1/2 cup chicken broth
Juice and zest of 1 lemon
1 (14 oz) can quartered artichoke hearts, drained
1/2 cup pitted Kalamata olives
2 tbsp capers (optional)
1 tbsp fresh thyme or 1 tsp dried
Lemon slices, for garnish
Fresh parsley, chopped (for garnish)
🔪 Instructions:
- Prep the Chicken:
Pat chicken dry with paper towels.
Season both sides with salt, pepper, paprika, and oregano.
- Sear the Chicken:
Heat olive oil in a large skillet (oven-safe if finishing in oven) over medium-high heat.
Add chicken skin-side down and sear until golden and crispy (about 5-6 minutes).
Flip and cook 2 more minutes. Remove and set aside (it will finish cooking later).
- Build the Sauce:
In the same skillet, lower heat to medium. Add onion and cook 2-3 minutes until softened.
Add garlic and cook another 30 seconds until fragrant.
Deglaze with white wine, scraping up browned bits.
Stir in chicken broth, lemon juice and zest.
- Add the Good Stuff:
Add artichokes, olives, capers (if using), and thyme.
Nestle chicken back into the skillet, skin-side up. Add lemon slices on top.
- Simmer or Bake:
Stovetop method: Cover and simmer for 15–20 minutes, until chicken is cooked through (165°F internal temp).
Oven method: Preheat oven to 400°F (200°C), and bake uncovered for 20–25 minutes until golden and bubbling.
- Finish & Serve:
Spoon sauce over the chicken.
Garnish with chopped parsley and extra lemon wedges.
Serving Suggestions:
Serve over couscous, orzo, rice, or roasted potatoes.
Add a side salad with feta and cucumber or crusty bread to soak up the sauce.
Variations:
Use boneless chicken thighs or breasts for quicker cooking.
Add sun-dried tomatoes or roasted red peppers for extra Mediterranean flair.
Substitute olives with green Castelvetrano for a milder flavor.
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