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!
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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