Easy One Pan Greek Chicken with Olives
One skillet and 30 minutes is all you need to make this Greek chicken dinner packed with delicious Mediterranean flavors.
Ingredients
- 4-5 chicken thighs about 1 lb. total
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- kosher salt and black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 teaspoon fresh lemon juice
- 4 ounces pitted Kalamata olives
- 2 roma or on-the-vine tomatoes diced
- 4 artichoke hearts coarsely chopped
- parsley and additional lemon wedges for serving
Instructions
- Sprinkle both sides of chicken thighs evenly with the oregano, garlic powder, salt and pepper to taste.
- Warm oil in a large skillet, preferably one with a lid, set over medium heat. When the oil is hot, place chicken in the skillet. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side.
- Add chicken broth and lemon juice to the skillet, then spoon the olives, tomatoes, and artichoke hearts around the pieces of chicken. Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 10 minutes, until the chicken reaches an internal temperature of 165 degrees Serve with fresh parsley and additional lemon wedges. Enjoy!
Notes
If you don’t have a large skillet with a lid, you can use a piece of aluminum foil to cover the chicken during the last cooking step. The seal doesn’t need to be perfect.
Nutrition Estimate
Calories: 413 kcal, Carbohydrates: 6 g, Protein: 20 g, Fat: 34 g, Saturated Fat: 7 g, Cholesterol: 111 mg, Sodium: 703 mg, Potassium: 364 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 905 IU, Vitamin C: 14 mg, Calcium: 51 mg, Iron: 2 mg
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