Mediterranean braised chicken

The scents of garlic, olives, and sunshine spill from my pot the moment the lid lifts, and I’m transported straight back to grandmother’s kitchen. This Mediterranean braised chicken isn’t just a weeknight saver—it’s what I reach for when I want a hug in a bowl. It’s got the warmth of a Sunday supper and the brightness of a lemon-scented breeze, all in one pot. I always tell my friends it tastes like a hug from the sea. It’s incredibly forgiving, too; if you’re short on ingredients, you can swap in what you have and still end up with something memorable. This is the kind of dish that makes the kitchen smell like a welcome home. If you’ve got 30 minutes, you’ve got dinner. If you’ve got 60, you’ve got leftovers to flavor tomorrow. And yes, the first bite makes you whisper, “I could eat this every night.”

What is Mediterranean braised chicken?

Think of Mediterranean braised chicken as a slower, simmered conversation between chicken, tomatoes, olives, and bright herbs. It’s essentially chicken braised in a pan with aromatics, stock, and a handful of pantry staples that shout Mediterranean: oregano, lemon, olives, and artichokes. The beauty is in the balance—the tang of citrus, the briny kiss of olives, the sweetness from tomatoes and onions, and the comforting warmth of paprika and garlic. This dish isn’t chasing fancy techniques; it’s about letting simple ingredients melt into something deeply flavorful. My grandmother would call it “a meal you can spoon with joy.” And that’s exactly what it feels like when you ladle a spoonful onto a warm plate—home, city, coast, it’s all in there in one pot.

Why you’ll love this recipe?

What I love most about this Mediterranean braised chicken is how reliably it delivers flavor with minimal fuss. The chicken stays tender and juicy because you simmer it slowly in a tomatoy, herb-laced braise that’s almost soup-ish in its comforting depth. The olives and artichokes bring a briny pop that wakes up every bite, while lemon zest and juice lift the whole dish into a bright finish. It’s a one-pot wonder that cleans up easily, which makes it a lifesaver on busy nights. My kids actually ask for seconds, and they don’t even notice they’re eating vegetables—peas, peppers, and artichokes all tucked in there like secret treasures. What I love most about this is the way it fills the kitchen with a warm, sunlit aroma as it cooks down, and the way a simple green salad or a side of couscous suddenly feels like a complete, balanced meal. If you’ve got a craving for something comforting yet vibrant, this is your go-to.

How do I make Mediterranean braised chicken?

Quick Overview

This is the kind of dish that feels fancy without being fussy. You brown chicken thighs to color and flavor, then simmer them in a braise of tomatoes, stock, olives, and aromatics until they’re fall-apart tender. A quick glaze of lemon and herbs brightens the finish, and a scatter of fresh parsley adds color and sparkle. The method is simple: sear, braise, glaze, serve. It’s a one-pot method that’s perfect for weeknights, yet elegant enough to serve to guests. Trust me, once you’ve made this, you’ll reach for it on busy nights and lazy Sundays alike.

Ingredients

For the Main Braise Base:

• 2 pounds boneless, skinless chicken thighs (bone-in works too, just adjust braising time)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14.5 oz) crushed tomatoes, or passata
• 1 cup chicken broth or water
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup artichoke hearts, quartered (if using marinated, drain first)
• 1 teaspoon dried oregano, or a small handful of fresh oregano
• 1/2 teaspoon smoked paprika
• Pinch of chili flakes (optional, for a gentle kick)
• Zest of 1 lemon and 1 tablespoon lemon juice
• Salt and black pepper to taste

For the Filling:

• 1 red bell pepper, sliced
• 2 cups baby spinach or arugula (stir in at the end for a bright green lift)
• 1 cup marinated artichoke hearts (additional, if you love them)
• Fresh parsley, chopped, for garnish

For the Glaze:

• 2 tablespoons fresh lemon juice
• 1 tablespoon honey or maple syrup (optional for a touch of sweetness)
• 1 teaspoon whole-grain mustard (optional for a little bite)
• 1 teaspoon extra-virgin olive oil

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat a large deep skillet or Dutch oven over medium-high heat. Pat the chicken dry with a paper towel—moisture on the surface will steam the meat instead of giving you a good sear. Season generously with salt and pepper. A good sear adds flavor you’ll taste in every mouthful, so don’t rush this part. I like to heat the oil until it shimmers, then lay the chicken in the pan, letting it sit without moving for 3–4 minutes per side until deeply golden. The smell is irresistible—a little garlic, a little char, a lot of home.

Step 2: Mix Dry Ingredients

While the chicken browns, whisk together oregano, paprika, and a pinch of chili flakes in a small bowl. This is your flavor ladder: these dry spices will wake up the braise and push all the Mediterranean notes forward. If you’re using fresh oregano, chop it finely so you can smell it in every bite.

Step 3: Mix Wet Ingredients

In a separate bowl, combine crushed tomatoes, chicken broth, lemon zest, and lemon juice. The lemon is the bright sparkle here; it keeps the dish from tipping into too-heavy a tomato braise and makes the olives sing. If you’ve got a little white wine around, you can splash in a tablespoon for extra depth, but it’s completely optional. The key is balancing acidity with a touch of sweetness if your tomatoes are a bit sharp.

Step 4: Combine

When the chicken is browned, add the garlic and onion to the pan and sauté for 2–3 minutes until they’re fragrant and translucent. Sprinkle the dry spice blend over the aromatics and stir for a quick bloom, about 30 seconds. Pour in the tomato mixture and chicken broth, then nestle the olives and artichokes into the bubbling liquid. Bring to a gentle simmer, reduce heat to medium-low, cover, and let it braise for 25–30 minutes. If you’re using bone-in chicken, give it a bit longer—about 40 minutes—so everything becomes tender and cohesive. The kitchen will smell like a sunny market and you’ll hear a quiet, comforting simmer that says, “Relax, dinner’s almost ready.”

Step 5: Prepare Filling

While the braise thickens, in a separate small pan, sauté the red pepper slices in a teaspoon of olive oil until they’re just tender and a bit blistered. Stir in the spinach at the last minute so it wilts but stays bright green. The filling adds color, texture, and a fresh contrast to the rich braise. You can also toss in a handful of chopped parsley for a fragrant finish. If you love artichokes, add a few more quarters at this stage for a deeper, almost briny bite that pairs perfectly with the lemony sauce.

Step 6: Layer & Swirl

When the braise looks velvety and coats the back of a spoon, swirl in the lemon-glaze quickly to brighten the surface without thinning the sauce too much. The glaze should shimmer, not pool. If you prefer a more overt glaze, whisk in the extra mustard and olive oil until glossy. This step is all about balance—keep the glaze light, so the braise remains saucy and the olives pop, not overwhelm.

Step 7: Bake

Although this can stay on the stovetop, I often transfer the pan to a preheated 350°F (175°C) oven for 15–20 minutes to meld flavors further and let the glaze settle. If you choose to bake, keep the lid on or covered with foil so the chicken doesn’t dry. The goal is tender meat that flakes with a fork and vegetables that hold their shape but surrender to the sauce.

Step 8: Cool & Glaze

Let the braised chicken rest for 5–10 minutes after it comes off the heat. Resting helps the juices redistribute and makes slicing easier. Drizzle a touch more lemon juice if you like a final bright note, and sprinkle with chopped parsley for color. The aroma will be irresistible—the lemon, olives, and garlic will linger on your senses like a memory you want to keep.

Step 9: Slice & Serve

Slice the chicken against the grain into thick, juicy ribbons and spoon generous portions of the braise over warm couscous, polenta, or crusty bread. If you’re feeling extra indulgent, serve over a bed of creamy polenta to soak up every last drop. The dish shines with a simple green salad or roasted vegetables on the side. My favorite moment is watching friends spoon into the pan, the sauce clinging to each piece, the olives delivering a gentle brininess that brightens the plate. It’s comforting, colorful, and so, so satisfying.

What to Serve It With

This Mediterranean braised chicken doesn’t need much, but a few thoughtful accompaniments really lift the finish.

For Breakfast: If you’re in the mood for a late-m breakfast, reheat the braise and serve shredded chicken over warm, soft flatbreads with a dollop of yogurt and a scatter of fresh herbs. It’s a surprising, savory twist that sticks to the ribs and pairs beautifully with a strong coffee. My sister swears it’s the perfect post-workout meal—protein and warmth in one gentle bowl.

For Brunch: Offer small plates: lemony chicken with olives, a light cucumber-teta salad, and sliced grilled bread for dipping. A little feta crumbles over the top and a glass of sparkling water with mint makes it feel like a sunlit seaside table. It’s casual enough for family, fancy enough for friends.

As Dessert: Okay, not dessert, but you can end with a light yogurt and honey parfait if you want a sweet finish later. The tang of yogurt and the sweetness of honey echo the brightness of the lemon in the chicken, and it feels like a clean, refreshing close to a hearty dinner.

For Cozy Snacks: Turn leftovers into a quick tapa-style plate: warm the braised chicken with a few pieces of toasted baguette, top with a quick sprinkle of chopped parsley, and serve with olives. It’s the kind of casual, cozy snack that makes a weeknight feel like Friday night.

We’ve always found that a simple grain like couscous or quinoa, a handful of roasted vegetables, or even some soft polenta makes this dish feel complete without weighing you down. It’s a flexible, forgiving recipe that tastes better the next day, too, which is a nice surprise when you’re feeding a crowd or stocking busy weeknights.

Top Tips for Perfecting Your Mediterranean braised chicken

Here are a few tricks I’ve learned after making this countless times. They help you replicate the same comforting outcomes every time.

Zucchini Prep: If you add zucchini or other quick-cooking vegetables, pat them dry first to avoid extra moisture diluting your sauce. Grate a small zucchini and squeeze out the liquid if you want extra moisture without thinning the braise.

Mixing Advice: Don’t rush the browning; that deep caramelization is your best friend. If you crowd the pan, you’ll end up steaming the chicken. Do it in batches if needed, and deglaze with a splash of broth to lift all those flavorful browned bits.

Swirl Customization: The glaze is optional but delightful. For a richer glaze, add a teaspoon of olive oil and a pinch of sugar to the lemon juice—heat just enough to dissolve the sugar for a glossy finish that clings to meat.

Ingredient Swaps: Olives can be swapped for capers if you want extra brine with less fruitiness. If you don’t have artichokes, use mushrooms for earthiness. For a dairy-free version, skip any butter finishing and rely on olive oil to finish the sauce.

Baking Tips: If your oven runs hot, reduce the temperature by 25°F and extend the braising time. I’ve learned this the hard way—the sauce reduces too quickly and the chicken dries out when you’re not careful. Use a thermometer if you’re unsure: 165°F (74°C) is safe inside the thickest part of the chicken, and you want it nicely tender, not stringy.

Glaze Variations: You can experiment with different acids—orange juice, pomegranate molasses, or balsamic for a different finish. Keep the acid in balance with a touch of sweetness to avoid overpowering the tomato base.

From my kitchen to yours, these little adjustments have kept this Mediterranean braised chicken a staple. I’ve learned to trust the sear, then to let the braise do the rest, and the result is a dish that tastes like it simmered for hours—even on busy weeknights.

Storing and Reheating Tips

This dish is friendly to make-ahead dinners and reheats beautifully. Proper storage makes all the difference for flavor and texture.

Room Temperature: You can keep leftovers covered on the counter for up to 2 hours, but I usually refrigerate promptly after dinner. The braise tastes bright and lively the next day, so I often plan for it as tomorrow’s lunch too.

Refrigerator Storage: Store in an airtight container for up to 3–4 days. Sauce will thicken slightly in the fridge; gently reheat on the stove with a splash of broth or water to loosen it back to a saucy consistency.

Freezer Instructions: Freeze the braise (meat and sauce separately or together) for up to 2–3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a little broth if it seems dry. I’ve found this is a fantastic way to stock up when you’re tempted by a lazy week but still want a deeply flavored dinner ready to go.

Glaze Timing Advice: If you’re storing, consider adding the glaze after reheating so it stays bright and glossy rather than breaking or becoming watery. A quick rub of lemon and olive oil on top before serving freshen things up as well.

In my experience, this dish shines when you cook with intention but leave room for a few small improvisations. The aroma alone can coax conversation and shared plates, and I love how leftovers become inspiration for new meals—shredded chicken over warm pita with yogurt, a hearty topping on farro, or tossed into a quick Mediterranean-style salad.

Frequently Asked Questions

Final Thoughts

There’s something almost sacred about a dish that feels both humble and festive at the same time. The moment you lift the lid and the steam curls toward your face, you know you’ve got something comforting and reliable, something that makes people lean in and smile. Mediterranean braised chicken is more than a recipe—it’s a memory maker. It’s the kind of dish that invites sharing, swapping stories over a table of warm bowls, and making plans for the next round. If you’re looking for a dinner that tastes like it took hours to perfect but comes together in a fraction of the time, you’ve found your new favorite. I’d love to hear how your version turns out—what did you swap, what did you love most, and which side did you pair it with? Leave a note in the comments, rate the recipe, and share your own variations. Happy cooking!

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Mediterranean braised chicken

This Braised Chicken with Lemon, Olives and Fennel is a one-pot dinner, worthy of a regular place in your recipe rotation. It has bright Mediterranean flavor provided by herbs, lemon, olives, and fennel, and perfectly cooked chicken thighs with succulent, tender flesh and golden-brown, crispy skin.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 lbs chicken thighs skin-on, bone-in
• 1 tbsp olive oil
• 0.5 tsp freshly ground black pepper
• 1 tsp sea salt (for chicken seasoning)
• 1 medium fennel bulb trimmed, outer layers removed, cut in half, core removed and sliced
• 2 medium yellow onions cut in half moons and then sliced
• 1 tsp sea salt (for sautéing vegetables)
• 3 cloves garlic finely chopped
• 1 medium lemon ends removed and thinly sliced
• 2 tsp fresh thyme finely chopped
• 1 tsp dried oregano
• 1 cup chicken stock
• 1 cup pitted Sicilian green olives

Instructions

 

Preparation Steps

• 20-30 minutes before cooking, remove the chicken thighs from the fridge to bring them to room temperature. Preheat your oven to 355 F (180 C).
• Pat the chicken thighs dry with paper towel. Season them generously with salt and pepper.
• Heat 1 tablespoon of olive oil over medium-high heat in a large, shallow, oven-safe frying pan. Brown the chicken thighs in two batches (to avoid crowding) skin side down for 5-7 minutes until golden brown and crispy, then flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside, skin side up, on a plate in a single layer to prevent steaming.
• Add a little more olive oil to the pan if needed and reduce heat to medium. Add the sliced onion, fennel, and 1 teaspoon of sea salt. Sauté until caramelized, about 15-18 minutes. Towards the end of the cooking time, add the finely chopped garlic and stir to prevent it from burning.
• Add the fresh thyme, dried oregano, and chicken stock to the pan. Use a spoon or spatula to scrape any browned bits off the bottom of the pan. Return the chicken to the pan, skin side up, and arrange the lemon slices in between the chicken pieces (not on top of the skin). Carefully place the uncovered pan in the preheated oven and cook for 30 minutes.
• Add the pitted green olives to the dish and continue to cook for another 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165 F (75 C).
• Check that the seasoning is to your liking and serve immediately. This dish pairs wonderfully with couscous, rice, or crusty bread.

Notes

For best results, use bone-in, skin-on chicken thighs as they stay moist and flavorful during braising. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months.