Quick Mediterranean Chicken Thighs
Elevate your weeknight dinner routine with these Quick Mediterranean Chicken Thighs, a vibrant and flavorful dish that comes together in just 30 minutes! Perfectly seared boneless, skinless chicken thighs are marinated in a zesty blend of olive oil, lemon juice, garlic, and Mediterranean spices like oregano, smoked paprika, and cumin for a bold, aromatic base. Juicy cherry tomatoes and briny Kalamata olives are added to the skillet, creating a rich, savory sauce that pairs beautifully with the tender chicken. Garnished with freshly chopped parsley and optional crumbled feta cheese for a burst of freshness, this dish is perfect served with rice, quinoa, or crusty bread to soak up the irresistible juices. Quick, wholesome, and packed with Mediterranean-inspired flavors, this recipe is ideal for busy cooks craving a taste of the sun-kissed coastline.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Pat the chicken thighs dry with a paper towel and set aside.
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and black pepper.
Add the chicken thighs to the marinade and toss to coat evenly. Let them marinate for 5-10 minutes (or longer if time permits).
Heat a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 5-6 minutes on each side, or until golden brown and fully cooked (internal temperature should read 165°F/74°C). Remove and set aside.
In the same skillet, add the cherry tomatoes and cook for 2-3 minutes, stirring occasionally, until they begin to soften and blister.
Add the kalamata olives to the skillet and stir to combine. Cook for an additional minute.
Return the chicken thighs to the skillet and spoon the tomato and olive mixture over the top.
Garnish with freshly chopped parsley and, if desired, crumbled feta cheese.
Serve immediately, either on its own or with a side of rice, quinoa, or crusty bread to soak up the flavorful juices.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 6150 mg | 267% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.1 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 866 mg | 67% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2392 mg | 51% | |
*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.
