Description
A vibrant one-pan dish featuring tender chicken thighs cooked with colorful vegetables and olives, finished with a zesty lemon-herb drizzle for a fresh Mediterranean flavor.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced and zested
- 2 tablespoons fresh dill, chopped
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt, pepper, oregano, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add bell peppers, onion, and garlic. Sauté for 5-7 minutes until softened.
- Add cherry tomatoes and olives to the skillet. Cook for another 3-4 minutes until tomatoes start to soften.
- Return chicken to the skillet, nestling it among the vegetables. Reduce heat to low and simmer for 2-3 minutes to combine flavors.
- In a small bowl, mix lemon juice, lemon zest, parsley, and dill to create the drizzle. Pour over the skillet before serving.
Notes
You can customize the seasonings to taste.