Main Dishes

One-Pan Mediterranean Chicken with Olives and Artichokes

Name: One-Pan Mediterranean Chicken with Olives and Artichokes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 1 cup pitted olives (Kalamata or green); 1 can artichoke hearts, drained and chopped; 1 cup cherry tomatoes, halved; 3 cloves garlic, minced; 1 onion, sliced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon red pepper flakes (optional); Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley for garnish

Jump to Recipe·Print Recipe

This one-pan Mediterranean chicken is bright, savory, and easy. The chicken stays juicy and picks up briny notes from the olives and a soft, tangy bite from the artichokes. Cherry tomatoes burst in the oven and add a sweet pop. The pan smells of garlic, herbs, and warm olive oil as it bakes. If you like bold contrasts, you might also enjoy the Cajun Seafood Alfredo with Lobster and Crab for another crowd-pleasing dinner idea.

Recipe Information

Prep Time: 15 minutes
Cook Time: 35 minutes (sear + bake)
Total Time: 50 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Approximate per serving:

Calories per serving: 420 kcal
Protein: 45 g
Carbohydrates: 8 g
Fat: 18 g
Fiber: 3 g
Sugar: 4 g
Sodium: 720 mg

Why Make This One-Pan Mediterranean Chicken with Olives and Artichokes

This dish gives big Mediterranean flavor with little fuss. You sear, toss in vegetables, and finish in the oven all in one skillet. It saves time and reduces cleanup. The mix of salty olives, tender artichokes, and sweet tomatoes makes each bite interesting. It is great for weeknights and works well for a simple dinner with friends. The aromas are inviting and the textures are pleasing: crisp seared edges on the chicken, soft artichokes, and juicy tomato bursts.

How to Make One-Pan Mediterranean Chicken with Olives and Artichokes

This recipe is straightforward. Gather your ingredients and preheat the oven. Sear the chicken to build flavor, then add onions, garlic, olives, artichokes, and tomatoes. Finish everything in the oven until the chicken reaches a safe internal temperature. Garnish with fresh parsley and serve warm.

Ingredients:

4 boneless, skinless chicken breasts
1 cup pitted olives (Kalamata or green)
1 can artichoke hearts, drained and chopped
1 cup cherry tomatoes, halved
3 cloves garlic, minced
1 onion, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Directions:

Step 1: Preparation

Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. Season them on all sides with salt, pepper, dried oregano, dried thyme, and red pepper flakes if using. This builds flavor and helps form a golden crust when seared.

Step 2: Searing the Chicken

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chicken breasts and sear on both sides until golden brown, about 3–4 minutes per side. Do not crowd the pan. Remove the chicken from the skillet and set it aside. The brown crust adds deep flavor.

Step 3: Sautéing the Vegetables

In the same skillet, add the sliced onion and minced garlic. Sauté over medium heat until the onion softens and becomes translucent, about 3–4 minutes. Stir in the pitted olives, chopped artichoke hearts, and halved cherry tomatoes. Cook the mixture for 2–3 minutes to warm the vegetables and meld flavors.

Step 4: Baking and Finishing

Return the seared chicken breasts to the skillet, placing each breast on top of the vegetable mixture. Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

How to Serve One-Pan Mediterranean Chicken with Olives and Artichokes

Serve this chicken straight from the skillet for a rustic feel. Pair it with:

Steamed rice or couscous to soak up the pan juices.
Crusty bread to mop up the sauce.
A simple green salad dressed with lemon and olive oil for brightness.
For a lighter meal, serve over mixed greens. For a heartier dinner, add roasted potatoes or orzo.

How to Store One-Pan Mediterranean Chicken with Olives and Artichokes

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a skillet over low heat or in the oven at 300°F (150°C) until heated through. Microwave on medium power in 60-second bursts if short on time.

Expert Tips for Perfect One-Pan Mediterranean Chicken with Olives and Artichokes

Use an oven-safe skillet (cast iron works great) to go from stove to oven easily.
Pat chicken dry before seasoning to get a better sear.
Don’t overcook the chicken. Use a meat thermometer to check for 165°F (74°C).
If your artichoke hearts are packed in oil, drain well to avoid a greasy sauce.
Taste and adjust salt at the end because olives add saltiness.
For extra color, add a squeeze of lemon before serving to brighten the flavors.
If breasts are large and thick, pound them to even thickness for even cooking.

Delicious Variations

Lemon and Capers: Add the zest and juice of one lemon and 2 tablespoons of capers for a tangier sauce.
Chicken Thighs: Use bone-in, skin-on thighs for richer flavor; extend baking time to 35–40 minutes.
Add Spinach: Stir in a few handfuls of baby spinach during the last 2 minutes of oven time.
White Wine Sauce: Deglaze the skillet with 1/4 cup white wine after sautéing the onions for a deeper sauce.
Vegetarian: Replace chicken with large portobello caps or firm tofu and bake the same way.

Frequently Asked Questions

Q: Can I use bone-in chicken instead of boneless breasts?
A: Yes. Bone-in pieces add flavor but need more time in the oven. Bake for about 35–45 minutes and check for doneness near the bone with a thermometer.

Q: Are canned artichokes okay to use?
A: Yes. Canned artichokes are convenient and work well. Drain and chop them. If using jarred artichokes in oil, drain to avoid excess oil.

Q: How can I reduce the sodium in this dish?
A: Use low-sodium or no-salt-added olives, rinse canned artichokes, and skip added salt until the end. Taste before adding more salt.

Q: Can I make this ahead of time for guests?
A: You can prepare the vegetable mix and season the chicken ahead of time. Keep them refrigerated. Sear and bake just before serving for best texture.

Q: What sides pair best with this dish?
A: Couscous, orzo, steamed rice, roasted potatoes, or a crisp green salad all pair nicely. Crusty bread is great for soaking up juices.

Q: Will this work for meal prep lunches?
A: Yes. Portion into containers with a grain and a veggie. It reheats well in a microwave or skillet for 2–3 days.

Conclusion

This One-Pan Mediterranean Chicken with Olives and Artichokes brings bold, balanced flavors with minimal cleanup. It smells wonderful while cooking and offers a satisfying mix of textures and colors on the plate. Try the recipe as written or use the variations to make it your own. For another simple one-pan chicken idea with similar Mediterranean vibes, check out One Pan Greek Chicken with Artichokes and Olives. Enjoy cooking and share this dish with family or friends — it’s a cozy, confident weeknight winner.