Pan-Seared Chicken Thighs with Preserved Lemon and Olive Tapenade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs topped with a zesty Mediterranean tapenade of preserved lemon and kalamata olives for a bright, savory finish. This mediterranean-inspired chicken (gluten free, low carb) ready in about 25 minutes pairs skin on 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 350 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: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs with skin on. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin side down and sear for 7-8 minutes without moving until skin is golden brown and crispy.
  3. Step 3: Flip chicken thighs and reduce heat to medium. Cook for another 8 minutes until internal temperature reaches 165°F and juices run clear.
  4. Step 4: While chicken cooks, combine 1 small finely chopped preserved lemon (pulp removed), 1/3 cup finely chopped kalamata olives, 2 tbsp chopped capers, 2 tbsp chopped fresh parsley, and 1 minced garlic clove in a small bowl. Mix well to create the tapenade.
  5. Step 5: Remove chicken from skillet and rest on a plate for 5 minutes. Spoon the olive and preserved lemon tapenade generously over each thigh before serving.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Preserved Lemon and Olive Tapenade take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pan-Seared Chicken Thighs with Preserved Lemon and Olive Tapenade?

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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Preserved Lemon and Olive Tapenade?

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 Pan-Seared Chicken Thighs with Preserved Lemon and Olive Tapenade 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.

Is Pan-Seared Chicken Thighs with Preserved Lemon and Olive Tapenade gluten free?

Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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