Mediterranean Chicken with Pepperoncini and Kalamatas
Transport your taste buds to the sun-soaked shores of the Mediterranean with this vibrant Mediterranean Chicken with Pepperoncini and Kalamatas. Tender, golden-seared chicken thighs are nestled in a rich and tangy sauce brimming with the bold flavors of sliced pepperoncini, briny Kalamata olives, zesty lemon juice, and aromatic spices like oregano, thyme, and paprika. With a touch of heat from red pepper flakes and a fragrant base of garlic and sautéed onions, this one-skillet recipe is as flavorful as it is easy to prepare. Perfectly simmered in a savory chicken broth, the dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Ready in just 45 minutes, this Mediterranean-inspired meal is perfect served over fluffy rice, tender couscous, or with crusty bread to soak up every last drop of the tangy, savory sauce. Keywords: Mediterranean chicken, pepperoncini, Kalamata olives, one-skillet meal, easy chicken dinner, Mediterranean recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoons Red pepper flakes
- 0.5 cup Pepperoncini peppers, sliced
- 0.5 cup Kalamata olives, pitted and halved
- 1 cup Chicken broth
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown but not fully cooked through. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium. Add the minced garlic and diced onion, cooking for 3-4 minutes until softened and fragrant.
Stir in the dried oregano, dried thyme, paprika, and red pepper flakes. Cook for 1 minute to toast the spices.
Add the pepperoncini peppers and Kalamata olives to the skillet. Stir to combine.
Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the skillet for added flavor.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Uncover the skillet and allow the sauce to reduce slightly, about 5 minutes.
Sprinkle the dish with fresh parsley before serving.
Serve the Mediterranean chicken with crusty bread or over a bed of rice or couscous for a complete meal.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 6293 mg | 274% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 10.4 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 280 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1845 mg | 39% | |
*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.
