Kalamata Lemon Chicken
Get ready to indulge in the vibrant flavors of Mediterranean cuisine with this Kalamata Lemon Chicken recipe! Featuring tender, golden-brown chicken thighs simmered in a zesty lemon broth infused with garlic, oregano, and the briny bite of Kalamata olives, this dish is a symphony of bold and bright tastes. Finished with a sprinkle of fresh parsley and optional crumbled feta cheese for a touch of creamy, salty decadence, it’s both comforting and elegant. Perfect for weeknight dinners or entertaining guests, this one-pan wonder pairs beautifully with crusty bread, fluffy rice, or roasted vegetables to soak up the rich, tangy sauce. Ready in just 40 minutes, this easy Mediterranean chicken recipe is a must-try for lovers of healthy, flavor-packed meals.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 unit zest of 1 lemon
- 1 teaspoon dried oregano
- 1 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- 0.25 cup optional: feta cheese for garnish
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs and sear on each side for 4-5 minutes until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Pour in the chicken broth, fresh lemon juice, and lemon zest. Stir in the dried oregano, scraping the bottom of the skillet to deglaze and incorporate the flavorful brown bits.
Return the chicken thighs to the skillet, nestling them into the liquid. Cover the skillet with a lid and simmer for 12-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
Add the Kalamata olives to the skillet and cook uncovered for another 3-4 minutes to heat the olives and allow the sauce to thicken slightly.
Sprinkle the dish with fresh parsley and, if desired, crumbled feta cheese for added creaminess and saltiness.
Serve the Kalamata Lemon Chicken hot with crusty bread, rice, or a side of roasted vegetables.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 7271 mg | 316% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.3 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 622 mg | 48% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2024 mg | 43% | |
*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.
