Pan-Seared Chicken with Preserved 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.

This Mediterranean-inspired chicken dish features tender pan-seared thighs enhanced by the bright, tangy flavor of preserved lemon and briny olives. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, preserved lemon rind, thinly sliced, pitted green olives, halved 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: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 6-7 minutes until skin is golden and crispy.
  3. Step 3: Flip the chicken thighs and add 3 minced garlic cloves, 2 tbsp thinly sliced preserved lemon rind, and 1 tbsp chopped fresh rosemary around the pan. Sauté for 1 minute until garlic is fragrant.
  4. Step 4: Pour 1/2 cup chicken broth into the skillet, add 1/2 cup halved pitted green olives, then reduce heat to medium-low. Cover and simmer for 15 minutes until chicken is cooked through and sauce thickens slightly.
  5. Step 5: Remove lid, increase heat to medium, and cook for 2 more minutes to reduce sauce further. Serve chicken topped with the lemon-olive sauce.

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