One-Pan Mediterranean Chicken with Olives and Sun-Dried Tomatoes

By · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a fragrant Mediterranean sauce with olives, sun-dried tomatoes, and fresh herbs, all cooked in one skillet for effortless flavor. This mediterranean-inspired chicken (mediterranean) ready in about 45 minutes pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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: 15 min Cook: 30 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat and brown the chicken skin-side down for 5-6 minutes until golden and crisp. Flip and cook another 3 minutes.
  2. Step 2: Remove the chicken and set aside. In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Stir in 1/3 cup chopped sun-dried tomatoes and 1/2 cup halved kalamata olives, cooking for 2 minutes.
  4. Step 4: Pour in 1 cup chicken broth and bring to a simmer. Return the chicken thighs to the pan, skin-side up, and sprinkle with 1 tbsp chopped fresh oregano.
  5. Step 5: Cover and cook over low heat for 20 minutes until the chicken is cooked through and tender.
  6. Step 6: Finish with 2 tbsp fresh lemon juice, spoon the sauce over the chicken, and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does One-Pan Mediterranean Chicken with Olives and Sun-Dried Tomatoes take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Mediterranean Chicken with Olives and Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pan Mediterranean Chicken with Olives and Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Mediterranean Chicken with Olives and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Mediterranean Chicken with Olives and Sun-Dried Tomatoes?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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