Ingredients
Scale
- 1 tablespoon garlic paste (or minced garlic)
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 6 skinless boneless chicken thighs
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 small lemon, thinly sliced
- 1 cup chicken broth
- 1 cup marinated olives (green or black)
Instructions
- In a large bowl, mix garlic paste, oregano, Italian seasoning, salt, and pepper. Rub mixture over chicken thighs and set aside.
- Heat olive oil in a large skillet over medium heat. Cook chicken 5-6 minutes per side until golden brown. Remove chicken and set aside.
- Add diced onions and minced garlic to the same pan, season with salt, and cook 3 minutes until soft.
- Lower heat to medium, add lemon slices, stir for 3 minutes to release browned bits.
- Pour in chicken broth, return chicken to pan, bring to a simmer, cover, and cook 5 minutes.
- Add olives and simmer another 10 minutes.
- Remove from heat, let stand 5-7 minutes to absorb liquid. Serve chicken with olives and sauce spooned over the top.
Notes
- Use green or black marinated olives depending on preference.
- Serve with rice, couscous, or crusty bread for a complete meal.
- Can adjust lemon slices and seasoning for more tang or spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Mediterranean-Inspired