Greek-Style Lemon Chicken with Olives

This Greek-Style Lemon Chicken with Olives is a vibrant one-pan Mediterranean dinner that brings the sun-drenched flavors of Greece to your table. Tender chicken thighs are braised with briny Kalamata olives, juicy tomatoes, and aromatic herbs in a bright lemon sauce that perfectly balances richness with acidity. The dish embodies the heart-healthy principles of the Mediterranean Diet, featuring olive oil, fresh vegetables, and lean protein cooked simply to let the natural flavors shine. What makes this recipe truly special is its simplicity and depth of flavor. The chicken develops a golden crust before simmering in a fragrant sauce infused with garlic, oregano, and fresh lemon juice. As it cooks, the olives release their savory brine while the tomatoes break down into a luscious sauce that coats every piece of chicken. This is comfort food at its finest—rustic, wholesome, and deeply satisfying. Perfect for a weeknight dinner or entertaining guests, this dish requires minimal hands-on time while delivering restaurant-quality results. The ingredients are pantry staples in Greek cuisine, and the one-pan preparation means easy cleanup. Serve it with crusty bread to soak up the delicious sauce, or alongside rice, couscous, or roasted potatoes for a complete Mediterranean feast that nourishes both body and soul.

Ingredients

• 2 lbsbone-in, skin-on chicken thighs, patted dry
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 3 tbspextra virgin olive oil
• 1 mediumyellow onion, diced
• 4 clovesgarlic, minced
• 2 cupscherry tomatoes, halved
• 3/4 cupkalamata olives, pitted
• 1 cupchicken broth
• 1/4 cupfresh lemon juice, from about 2 lemons
• 2 tspdried oregano
• 1lemon, sliced into rounds
• 1/4 cupfresh parsley, chopped
• 3fresh thyme sprigs optional

Method

1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. 0:05
2. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
3. Place the chicken thighs skin-side down in the hot pan and cook without moving for 5-7 minutes until the skin is golden brown and crispy. 0:05
4. Flip the chicken thighs and cook for another 3-4 minutes on the second side until browned. Transfer the chicken to a plate and set aside. 0:05
5. Reduce heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. Scrape up any browned bits from the bottom of the pot. 6:00
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. 0:04
7. Add the halved cherry tomatoes, Kalamata olives, chicken broth, lemon juice, and dried oregano to the pan. Stir to combine and bring to a simmer. 0:05
8. Return the chicken thighs to the pan, skin-side up, nestling them into the sauce. Add the lemon slices and thyme sprigs if using. 0:05
9. Reduce heat to medium-low, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. 0:05
10. Remove the lid and increase heat to medium-high. Cook for an additional 3-5 minutes to reduce the sauce slightly and crisp up the chicken skin. 0:05
11. Remove from heat and let rest for 5 minutes. Garnish with freshly chopped parsley before serving. 0:04