One-Pan Mediterranean Chicken with Lemon and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Mediterranean chicken dish cooked in one pan with bright lemon, briny olives, and aromatic herbs for a simple yet flavorful dinner. This Mediterranean-inspired meal-prep recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1.5 pounds boneless skinless chicken thighs and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 3 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken thighs skin-side down and sear for 5 minutes without moving until golden brown and crispy on the edges, then flip and cook for another 4 minutes.
  3. Step 3: Add 4 minced garlic cloves and 1 teaspoon lemon zest to the pan, stirring for 30 seconds until fragrant.
  4. Step 4: Pour in 2 tablespoons lemon juice and 1/4 cup water or chicken broth, then scatter 1/2 cup pitted Kalamata olives and 1 cup halved cherry tomatoes around the chicken.
  5. Step 5: Sprinkle 2 tablespoons fresh oregano leaves over the top, reduce heat to medium-low, cover and simmer for 8 minutes until the chicken is cooked through and the tomatoes have softened.
  6. Step 6: Remove the lid and cook uncovered for 2 more minutes to thicken the sauce slightly before serving.

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