Savory Mediterranean Chicken Skillet with Olives and Sun-Dried Tomatoes

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth, low sodium
• 1 cup sun-dried tomatoes, sliced
• 1 cup kalamata olives, pitted and halved
• 1 teaspoon dried oregano
• 1 cup fresh parsley, chopped
• 1 tablespoon lemon juice, freshly squeezed

Method

1. 01
   Season the chicken thighs with salt and pepper on both sides.
2. 02
   In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and cook the other side for another 5 minutes. Remove from skillet and set aside.
3. 03
   In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. 04
   Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
5. 05
   Stir in the sun-dried tomatoes, kalamata olives, and dried oregano. Return the chicken thighs to the skillet, skin-side up.
6. 06
   Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through and tender.
7. 07
   Stir in the fresh parsley and lemon juice, adjusting seasoning with additional salt and pepper if needed.
8. 08
   Serve hot, garnished with additional parsley if desired.