Boneless Chicken Thighs with Green Olives and Lemon Light
Elevate your weeknight dinners with these Boneless Chicken Thighs with Green Olives and Lemon Light—a Mediterranean-inspired recipe bursting with zesty, savory flavors. Tender, golden-seared chicken thighs are simmered in a vibrant broth infused with the brininess of green olives, the brightness of fresh lemon juice and zest, and the aromatic charm of garlic. This one-pan dish is not only quick and easy, with just 10 minutes of prep and 25 minutes of cooking, but it also delivers a restaurant-quality meal in the comfort of your home. Finished with a sprinkle of fresh parsley, this healthy and satisfying entrée pairs perfectly with rice, couscous, or crusty bread for soaking up the luscious, tangy sauce. Perfect for busy cooks looking for a light, flavorful dinner option!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Green olives, pitted and halved
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat the boneless chicken thighs dry with a paper towel and season all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs in a single layer and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for 1 minute until fragrant, being careful not to burn it.
Pour the chicken broth into the skillet and scrape the bottom of the pan with a wooden spoon to deglaze, loosening any browned bits.
Add the green olives, fresh lemon juice, and lemon zest to the skillet. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the broth and olive mixture. Reduce the heat to medium-low, cover the skillet, and simmer for 15-18 minutes until the chicken is fully cooked and tender. The internal temperature should reach 165°F (75°C).
Once cooked, sprinkle the chopped fresh parsley over the chicken and olives, and give the dish a final taste. Adjust seasoning with additional salt or lemon juice, if desired.
Serve the chicken thighs warm, spooning the sauce and olives over each piece. This dish pairs well with rice, couscous, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 7223 mg | 314% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 1.4 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
