Mediterranean Lemon Herb Chicken Skillet

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil(divided)
• 1 unit lemon(large, zested and juiced)
• 4 cloves garlic(minced)
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.75 tsp salt
• 0.5 tsp black pepper
• 1 pint cherry tomatoes(halved)
• 1 unit bell pepper(red or yellow, chopped)
• 0.5 cup Kalamata olives(pitted and halved)
• 0.5 unit red onion(thinly sliced)
• 0.5 cup chicken broth(low sodium)
• 0.25 cup fresh parsley(chopped, for garnish)
• 0.25 cup feta cheese(crumbled, optional for garnish)

Instructions

1. 1

   Pat chicken thighs dry with paper towels. In a bowl, toss chicken with 1 tablespoon olive oil, lemon zest, oregano, thyme, salt, and black pepper until evenly coated.

2. 2

   Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and a good crust forms. Remove chicken from the skillet and set aside.

3. 3

   Add red onion, bell pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften and become fragrant.

4. 4

   Stir in the halved cherry tomatoes and Kalamata olives. Cook for another 2-3 minutes, stirring occasionally, until the tomatoes just start to soften and burst.

5. 5

   Pour in the chicken broth and fresh lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

6. 6

   Return the seared chicken thighs to the skillet, nestling them among the vegetables. Reduce the heat to medium-low, cover the skillet, and simmer for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. 7

   Remove the skillet from heat. Garnish generously with fresh chopped parsley and crumbled feta cheese, if using.

8. 8

   Serve immediately. This dish pairs wonderfully with quinoa, couscous, or a side of crusty bread to soak up the delicious juices.

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