One-Pot Mediterranean Chicken with Lemon and Olives
Juicy chicken thighs simmered with lemon, garlic, and briny olives in a fragrant one-pot Mediterranean stew. This mediterranean-inspired chicken (mediterranean) ready in about 50 minutes pairs bone-in chicken thighs, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tbsp extra virgin olive oil
- 5 cloves, minced garlic cloves
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 1 cup, pitted and halved green olives
- 1 tbsp dried oregano
- 1 1/2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Add 6 bone-in chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden and crisp, then flip and cook 3 minutes more. Remove chicken and set aside.
- Step 2: Reduce heat to medium and add 5 minced garlic cloves, 1 tsp lemon zest, and 1 tbsp dried oregano to the pot, stirring for 1 minute until fragrant and fragrant.
- Step 3: Pour in 1 1/2 cups chicken broth, 1/4 cup lemon juice, and add 1 cup halved green olives. Season with 1 tsp salt and 1/2 tsp black pepper, scraping up any browned bits from the bottom.
- Step 4: Return the chicken thighs to the pot, skin side up, cover, and simmer gently for 25 minutes until the chicken is cooked through and tender.
- Step 5: Sprinkle 1/4 cup chopped fresh parsley over the stew and serve warm with crusty bread or rice.
Frequently asked questions
How long does One-Pot Mediterranean Chicken with Lemon and Olives take to make?
Total time is about 50 minutes (15 min prep + 35 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-Pot Mediterranean Chicken with Lemon and Olives?
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-Pot Mediterranean Chicken with Lemon and Olives?
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-Pot Mediterranean Chicken with Lemon and Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Pot Mediterranean Chicken with Lemon and Olives?
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.
What others are saying
- ★★★★★
Absolutely loved it! So simple, yet so delicious. The one-pot aspect was perfect for busy days.
- ★★★★★
This recipe saved my weeknight dinners! The lemon and olives gave it such a bright, fresh flavor. My kids even asked for seconds.
- ★★★★☆
Loved the concept, but it took about 45 minutes instead of 30. Still tasty though.
