Need a fresh idea for chicken dinner? Try these Mediterranean chicken thighs-a one-pan meal bursting with sunny Mediterranean flavors. Last night, I picked up chicken thighs with no plan, and this delicious dish came together with tomatoes, thyme, olives, and veggies. The sauce is rich, flavorful, and perfect on its own or served over pasta. Easy and packed with flavor-this is a must-add to your chicken recipe collection.
Quick recipes are a lifesaver for busy cooks, and these Mediterranean chicken thighs come together in about 30 minutes. Make them fresh for a fast, flavorful dinner or prep them on Sunday for easy reheating during the week-they'll keep well for up to 4 days in the fridge. Leftovers? They make a fantastic lunch, and the juicy vegetables and rich sauce only get better with time.
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Why You'll Like This Recipe
- Takes about 30 minutes.
- Make it ahead and reheat during the week if desired.
- Tasty sauce with lots of veggies.
Recipe Ingredients
- Chicken: Bone-in chicken thighs.
- Onion: Yellow, brown, or white onion.
- Celery: Supports flavor.
- Carrots: For flavor and sweetness.
- Wine: Use white wine such as a Chardonnay or a Sauvignon Blanc.
- Oil: Olive oil or avocado oil.
- Broth: Low sodium or homemade chicken broth.
- Tomatoes: Canned diced tomatoes work fine, petite diced if you can find them.
- Olives: Pitted Kalamata olives.
- Garlic: For flavor, fresh is best.
- Herbs: Either fresh thyme or dried thyme, or use an dried Italian blend, and a bay leaf.
- Saffron: Adds beautiful color and flavor, optional (as it is expensive).
Please see the recipe card for measurement, salt, and pepper.
Substitutions and Variations
- Substitute bone-in chicken breasts for thighs, cutting them in half crosswise.
- If you don't cook with wine, use chicken broth.
Recipe Instructions
Step 1: Place chicken thighs top down on a cutting board and trim any extra fat and skin. Season with salt and pepper.
Step 2: Brown the chicken thighs in oil in a medium dutch oven or other large heavy pot until golden brown.
Step 3: Add the veggies, broth, cover and finish cooking in 15-18 minutes. Cook until the thighs read 165°F with a digital kitchen thermometer.
Serving Suggestions
Serve mediterranean chicken thighs alone in a shallow bowl as there is lots of veggies and broth. Or you can serve with a little brown rice, pasta (brown rice pasta for gluten-free) or zucchini noodles for low carb. Riced mashed potatoes work well too.
Storage and Reheating
If you have leftovers, save extra chicken and the juices and vegetables in an airtight container for up to four days. Reheat gently on the stovetop covered with a lid to maintain moisture. Reheating in the oven works as well, at 350°F until heated through to 165°F.
Recipe FAQs
Yes, you can use boneless, skinless chicken thighs instead of bone-in chicken thighs. The cooking time will be reduced. Before you do, remember that the bone adds flavor and moisture, but do what works best.
If you can't get the blackish-purple Kalamata olives, try the green Castelvetrano olives and be sure they are pitted.
Yes, chicken breasts work really well. Use bone-in chicken breasts and cut them in half crosswise before cooking. You can also use boneless chicken breasts.
More Chicken Recipe
Can you ever have too many chicken recipes? I don't think so. Try some of these to add to your recipe file. And be sure to checkout the chicken recipe index for more inspriation!
Did You Make This Recipe?
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📖 Recipe
Mediterranean Chicken Thighs
Ingredients
- 2 ½-3 pounds bone-in chicken thighs or 3-4 bone-in chicken breasts, 3 pounds
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup finely chopped onion 1 small
- ¾ cup finely chopped celery 2 large ribs
- ¾ cup finely chopped carrots 2 large
- 2-3 garlic cloves finely chopped
- ½ cup dry white wine substitute chicken broth
- 1 cup chicken broth low sodium or homemade
- 1 cup canned diced tomatoes
- 16 pitted Kalamata olives
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh
- 1-2 pinches saffron threads optional
- 1 bay leaf
Instructions
- Trim chicken thighs of excess fat or skin. Sprinkle with salt, pepper and granulated garlic. Heat olive oil in a medium Dutch oven (5 ½ quart) or other heavy wide pan over medium low heat. When oil is hot (but not smoking), place seasoned chicken skin side down in a single layer in the pot. The chicken should sizzle when it hits the heat. Cook chicken until it is golden brown, 5-7 minutes. Remove chicken to a plate and keep warm. Turn the heat down to medium low. Drain off excess fat with a spoon but leave a little.
- To the pot add chopped onion, celery and carrots. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook 1 minute. Add the wine (or sub broth) and cook until it is reduced by half. Add the broth, tomatoes, olives, thyme, saffron and bay leaf. Add the chicken back into the pot, nestling it into the vegetables. Cover the pot and cook until the chicken reaches 165°F, 15-18 minutes. Serve chicken thighs in 4 shallow bowls covered with the vegetables and juices.
Notes
Nutrition
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Mary@SiftingFocus says
I have always been a fan of dark meat, always looking for recipes that use thighs since they are my favorite piece of the bird. Happy to have another healthy, quick and nutritious way to prepare them.
Sally Cameron says
Thanks Mary. I'll be doing more recipes with them!
Madonna/aka/Ms. Lemon says
I have something very similar on my menu today, but I am going to try your recipe next. I usually only eat white meat, but I have to say when braised I am warming to dark. The price of saffron makes me cringe. 🙂 Good job!
Sally Cameron says
Thanks Madonna. I was that way too until recently. I really like the thighs now. They are a nice change, richer, nice in braises like this. I know on the saffron, but it's so nice. The other thing I am doing occasionally is duck breast. Loving that too. Not gamey or strong. I buy Mary's, which is white pekin duck, very mild. As I am not a beef eater, got to change it up!
Suzanne Hinze says
What if you don't like celery? Can you just omit it from the recipe or substitute with something else?
Sally Cameron says
Suzanne! You don't like celery? I can tease you because we are friends. Do you now like celery even when it is cooked, soft and with all of these other veggies and broth? If not, leave it out. Do you like fennel? Do that instead. Would be really good, and very Mediterranean. It has a soft sweet faintly licorice flavor.
Suzanne Hinze says
Can't wait to make the Mediterranean Chicken Thighs. I don't like celery, what can it be substituted for? Or just leave it out?