Description
This Easy One-Pot Mediterranean Chicken Dinner is a vibrant and healthy meal loaded with classic Mediterranean flavors. Juicy chicken thighs simmer with colorful vegetables and aromatic herbs in one pot, making cleanup a breeze. Perfect for busy weeknights or casual entertaining, this dish is naturally gluten-free and full of wholesome ingredients.
Ingredients
Units
Scale
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Vegetables
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
For the Sauce & Flavorings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1 tablespoon fresh lemon juice
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Season and Brown the Chicken: Pat the chicken thighs dry and season both sides with salt and black pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken, skin side down, and sear until golden brown, about 4–5 minutes per side. Remove and set aside on a plate.
- Sauté the Vegetables: In the same pot, add the sliced onion, bell peppers, and zucchini. Sauté for 4–5 minutes until just beginning to soften. Stir in the garlic and cook for 1 minute until fragrant.
- Add Aromatics & Broth: Sprinkle the vegetables with oregano, thyme, and smoked paprika. Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits on the bottom of the pot.
- Return Chicken & Simmer: Nestle the browned chicken thighs (skin side up) into the vegetables and sauce. Scatter cherry tomatoes and olives around the chicken. Cover and cook on low heat for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finish & Garnish: Uncover, sprinkle crumbled feta and lemon juice over the dish. Simmer for 2–3 minutes to meld the flavors. Garnish with chopped parsley before serving, if desired.
Notes
- For a dairy-free version, omit feta cheese or substitute with vegan feta.
- You can use boneless, skinless chicken thighs or breasts; reduce cooking time accordingly.
- Add extra veggies like eggplant or spinach for even more nutrition.
- Great served over couscous, rice, or with rustic bread.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 370
- Sugar: 7g
- Sodium: 870mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
