Go Back
A close-up of a skillet filled with rustic {{Greek chicken and potatoes}}, roasted with cherry tomatoes, olives, and fresh herbs.

Lemon Herb Mediterranean Chicken

This vibrant Mediterranean chicken recipe features tender chicken thighs marinated in a zesty lemon-herb blend, then pan-seared and finished with sun-dried tomatoes, olives, and fresh herbs for a burst of flavor. It's a healthy, easy-to-make dish perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 tbsp olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 lbs boneless, skinless chicken thighs trimmed of excess fat
For the Mediterranean Sauce & Finish
  • 1 tbsp olive oil
  • 1/2 cup chicken broth or dry white wine
  • 1/2 cup sun-dried tomatoes oil-packed, drained and sliced
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped, or 1 tsp dried
  • 1 tbsp capers drained (optional)
  • Lemon wedges for serving

Equipment

  • Large Mixing Bowl
  • Whisk
  • Large Skillet
  • Tongs
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Chicken
  1. In a large mixing bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Add the chicken thighs to the bowl, toss to coat evenly, cover, and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
Cook the Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting any excess drip off (discard remaining marinade). Place chicken thighs in the hot skillet in a single layer without overcrowding. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate, tented loosely with foil.
Make the Mediterranean Sauce
  1. Reduce heat to medium. Pour chicken broth (or white wine) into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
  2. Stir in the sliced sun-dried tomatoes, Kalamata olives, and capers (if using). Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Finish and Serve
  1. Return the cooked chicken thighs to the skillet, nestling them into the sauce. Spoon the Mediterranean sauce and toppings over the chicken. Sprinkle generously with fresh chopped parsley and dill. Serve immediately with lemon wedges.

Notes

This dish pairs wonderfully with a side of quinoa, couscous, or a simple green salad. For extra texture and flavor, you can add a handful of fresh spinach or quartered artichoke hearts to the sauce in step 4 and cook until wilted/heated through. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.