Best 7 Quick Mediterranean Chicken Thighs Recipes

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Tantalize your taste buds with a culinary journey to the sun-kissed shores of the Mediterranean! This article presents a delectable collection of quick and flavorful Mediterranean chicken thigh recipes that will transport you to the vibrant streets of Athens, the charming villages of Tuscany, and the lively souks of Marrakech. Get ready to savor the vibrant flavors of the Mediterranean, as we explore a variety of dishes that showcase the region's rich culinary heritage. From succulent chicken thighs marinated in aromatic herbs and spices, to hearty stews brimming with fresh vegetables and zesty sauces, these recipes capture the essence of Mediterranean cuisine. Whether you're seeking a weeknight dinner solution or a special occasion feast, you'll find inspiration and culinary delight within this comprehensive guide. Embark on a Mediterranean adventure with these tantalizing chicken thigh recipes, and let the vibrant flavors of the region dance on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

JUICIEST BAKED CHICKEN THIGHS RECIPE



Juiciest Baked Chicken Thighs Recipe image

Best baked chicken thighs recipe is about to happen right here today! Tender, juicy chicken, coated in a bold, flavor-packed chicken rub, and quickly baked in a high-heated oven.

Provided by Suzy Karadsheh

Categories     Dinner

Time 1h

Number Of Ingredients 13

8 chicken thighs, (bone in, and leave the skin on but trim excess fat)
Kosher Salt
3 medium yellow onions, (halved and thinly sliced)
1 vine ripe tomato, (sliced into rounds)
For the chicken rub
5 tablespoons tomato paste
1/3 cup extra virgin olive oil, (more as needed)
1 lemon, juice of
4 garlic cloves (minced)
1 teaspoon dry oregano
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon black pepper

Steps:

  • Heat oven to 425 degrees F.
  • Season the chicken thighs with kosher salt on both sides and underneath the skins. Set aside briefly.
  • Make the rub. In a small bowl or measuring cup, combine the rub ingredients. Whisk until everything is well-incorporated.
  • Rub the chicken with the tomato rub on both sides, applying underneath the skins first.
  • Prepare a 9" X 13" baking dish. Brush the bottom of the dish with extra virgin olive oil. Arrange most of the sliced onions on the bottom. Arrange the chicken on top of the onions. Now add the rest of the onions and the sliced tomatoes between the chicken thighs. Pour in about 1/4 cup of water from the sides of the baking dish.
  • Bake in the middle of your heated rack for 40 minutes or so, then, for crispy colored skin, put it under the broiler for a couple of minutes (watch carefully).

Nutrition Facts : Calories 312.9 kcal, Carbohydrate 8.1 g, Protein 20.1 g, Fat 28.1 g, SaturatedFat 6.3 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 323.2 mg, Fiber 2 g, ServingSize 1 serving

MEDITERRANEAN CHICKEN THIGHS



Mediterranean Chicken Thighs image

Mediterranean chicken thighs roasted with potatoes in one pan with roasted red peppers, tomatoes, and capers makes an easy yet delicious and hearty meal.

Provided by Sarah

Categories     Chicken and Poultry

Time 1h10m

Number Of Ingredients 10

8 chicken thighs
salt and pepper
olive oil
1 1/2 pounds potatoes ((scrubbed and cut into small chunks))
1 pint cherry or grape tomatoes
10 ounces roasted red peppers ((drained and sliced))
1/4 cup capers ((drained))
8 cloves garlic ((peeled and crushed))
5 sprigs fresh oregano ((or 1 teaspoon dried oregano))
3 tablespoons parsley ((finely chopped, optional))

Steps:

  • Preheat oven to 400°F/200°C.
  • Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat a stainless steel roasting pan on the stove (you can use 2 burners) over medium high heat, and add a few tablespoons of olive oil.
  • Sear the chicken in the roasting pan skin-side down until lightly golden. Flip the chicken over, and turn off the stove.
  • To the chicken in the roasting pan, add the potatoes, tomatoes, red peppers, capers, garlic, and oregano. Season everything with a bit more salt and pepper to taste, and drizzle with a few more tablespoons of olive oil. Throw into the oven for 45-55 minutes.
  • Sprinkle with parsley if desired and serve!

Nutrition Facts : Calories 647 kcal, Carbohydrate 34 g, Protein 44 g, Fat 38 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 1480 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES



One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.

Provided by The Mediterranean Dish

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

Steps:

  • Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
  • Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
  • In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
  • Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg

MEDITERRANEAN CHICKEN THIGHS WITH POTATOES, PEPPERS AND FETA



Mediterranean Chicken Thighs with Potatoes, Peppers and Feta image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, halved and sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
3/4 teaspoon red pepper flakes
1/2 pound baby gold potatoes, quartered
3 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes
1/2 cup red wine vinegar
1 tablespoon chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
One 12-ounce can quartered artichoke hearts, drained
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
  • Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

QUICK MEDITERRANEAN CHICKEN THIGHS



Quick Mediterranean Chicken Thighs image

Clipped from my local newspaper, posted until I can try. With only 6 ingredients, plus salt and pepper, this delicious and easy meal is on the table in only 30 minutes. Serve with a salad and a side of pasta or crusty bread for a balanced dinner. I'm sure boneless skinless chicken breasts would be good too, but would probably take longer to cook.

Provided by Tee Lee

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs boneless skinless chicken thighs (about 8 thighs)
salt, to taste
fresh ground black pepper, to taste
2 teaspoons olive oil
1 (14 1/2 ounce) can diced fire-roasted tomatoes, with juice
1/4 cup orange juice
5 teaspoons garlic, minced (about 4-5 cloves)
4 teaspoons capers, rinsed

Steps:

  • Season both sides of the chicken thighs with salt and pepper.
  • In a large nonstick skillet with a lid, heat the oil over high heat.
  • Add the chicken thighs and cook until well browned, about 2 minutes per side.
  • Add the tomatoes, orange juice, garlic and capers.
  • Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.
  • Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.

MEDITERRANEAN-INSPIRED CHICKEN THIGHS



Mediterranean-Inspired Chicken Thighs image

This delightful dish is a snap to start on the stovetop and finish in the oven. A handful of fresh ingredients combine for a big burst of Mediterranean-inspired flavor. Excellent when served with Herbed Cauliflower Rice (on this site) and fresh green beans or a salad.

Provided by Spexgirl

Time 50m

Yield 4

Number Of Ingredients 6

4 large bone-in, skin-on chicken thighs, or more to taste
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 cup chicken broth
1 medium lemon, cut into 6 wedges
2 sprigs fresh rosemary

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pat chicken thighs dry with paper towels; season with salt and pepper.
  • Heat oil in a large, oven-proof skillet over medium-high heat. Add chicken, skin-side down, to the hot oil. Sear until skin is browned and crisp, 5 to 7 minutes. Turn and brown the other side, about 5 minutes more. Remove from heat and drain excess fat from the skillet.
  • Return the skillet to medium-high heat. Add chicken broth, 2 lemon wedges, and rosemary sprigs. Reserve remaining lemon wedges for serving. Bring to a boil, then remove from the heat.
  • Cover skillet and place in the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the oven and squeeze juice from the 2 hot lemon wedges over the chicken. Transfer to a serving dish and garnish with additional lemon wedges.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 3.1 g, Cholesterol 106.5 mg, Fat 15.6 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.8 g, Sodium 389.1 mg, Sugar 0.3 g

MEDITERRANEAN CHICKEN THIGHS



Mediterranean Chicken Thighs image

I found this recipe in my local newspaper. It is a big hit when I am having company. I usually broil it for a few minutes to brown after cooking. I hope you enjoy it as much as my family and I do.

Provided by LI-Ray

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

salt and pepper
1 pinch cumin
1 pinch cayenne pepper (optional)
1 dozen chicken thigh
1/4-1/2 cup olive oil
1 large vidalia onion, chopped
4 garlic cloves, chopped
2/3 cup sherry wine
1 (28 ounce) can crushed tomatoes
2 bay leaves
1/4 cup black olives, pitted and halved
1 tablespoon fresh basil

Steps:

  • Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
  • In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
  • Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
  • Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
  • Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.

Nutrition Facts : Calories 971.6, Fat 58, SaturatedFat 14.1, Cholesterol 236.9, Sodium 550.4, Carbohydrate 25, Fiber 4.8, Sugar 3.2, Protein 52.8

Tips:

  • Use bone-in chicken thighs for added flavor and juiciness.
  • Marinate the chicken thighs in a mixture of olive oil, lemon juice, garlic, oregano, and thyme for at least 30 minutes or up to overnight. This will help to infuse the chicken with flavor and keep it moist during cooking.
  • Cook the chicken thighs over medium heat to prevent them from drying out.
  • Baste the chicken thighs with the marinade or a mixture of olive oil and lemon juice every few minutes during cooking to keep them moist and flavorful.
  • Roast the chicken thighs until they are cooked through and the internal temperature reaches 165 degrees F (74 degrees C).
  • Serve the chicken thighs with your favorite sides, such as roasted vegetables, rice, or pasta.

Conclusion:

These Quick Mediterranean Chicken Thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are marinated in a flavorful mixture of olive oil, lemon juice, garlic, oregano, and thyme, then roasted until they are cooked through and juicy. Serve with your favorite sides for a complete and satisfying meal.

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