Mediterranean Diet Skillet Chicken Recipe With Sweet Peppers & Olives (One Pan) by Jan Mostrom

I’ve really been on a roll with new chicken recipes that I’ve been inspired by. This wonderful one-pan skillet chicken recipe with sweet peppers and olives is so amazingly easy and delicious. You assemble and cook the juicy chicken all in one skillet on the cooktop and your dinner is ready. I served the chicken over rice with a drizzle of the sauce on top and it was warm and delicious.

To make this Mediterranean-inspired chicken recipe that is a healthy part of the Mediterranean Diet you will need the following ingredients: bone-in chicken thighs, fresh or dried oregano, salt, black pepper, bell peppers (check out the health benefits of bell peppers), fresh garlic, extra-virgin olive oil, crushed red pepper flakes, green onions (read about the health benefits of olives) and more fresh herbs like parsley, basil or cilantro. If you want to serve with lemon wedges, grab a lemon, too!

This wholesome chicken dinner is wonderful during the week or on lazy weekends. Serve the chicken thighs with your favorite side dishes. We like a grain with this healthy, high-protein dinner. 

Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

• 2 1/4 pounds bone-in, skin-on chicken thighs
• 2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano
• 2 teaspoons kosher salt (divided)
• 1/2 teaspoon freshly ground black pepper
• 2 red, yellow or orange bell peppers (or a combination of colors), cut into strips
• 5 garlic cloves, thinly sliced
• 1 medium fresh tomato or 1 pint cherry tomatoes, chopped or cut in half
• 2 tablespoons extra virgin olive oil, plus more if needed (divided)
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup pitted, roughly chopped green olives
• 1/2 cup roughly chopped fresh parsley, basil or cilantro (or a combination)
• lemon wedges, for serving (optional)

Here's how to make it: 

1. Season the chicken with half the oregano, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place a large skillet with 1 tablespoon oil on the cooktop over medium-high heat. Add the chicken with the skin side down. Cook 4 to 5 minutes per side. If needed, cook the chicken a few at a time so as not to crowd it into your pan. Placed cooked chicken on a plate and set aside.
   
2. Reduce heat to medium and add 1 tablespoon of oil into the skillet. Add the peppers and sauté for about 7 to 8 minutes, or until they are soft and lightly brown.
   
3. Add garlic, crushed red pepper flakes and the rest of the oregano. Stir for about 2 minutes, or until the garlic is just turning golden brown.
   
4. Add tomatoes and the last 1/2 teaspoon of salt to the skillet. Cook until the tomatoes are getting soft, about 3 minutes.
   
5. Turn heat down to simmer and add the chicken back into the pan skin side up. Make sure to add the liquids from the chicken plate. Partially cover the skillet and continue to cook for about 20 minutes, or until the chicken reaches 165 degrees F internal temperature on a food thermometer.
   
6. With about 2 minutes remaining in your cook time add the olives to warm them up with the chicken.
   
7. Serve over rice, if desired, and a dusting of fresh herbs and lemon wedges. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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