There are some recipes born from careful planning, and others born from a happy accident. This one is definitely the latter. It was a Tuesday, I was staring into my pantry wondering what to make, and on a whim, I threw a can of artichoke hearts into the skillet with my usual lemon chicken. That small addition, combined with a generous sprinkle of dill, completely transformed the dish. It went from a simple weeknight meal to something that tasted bright, soulful, and incredibly special.
It’s now our go-to meal for busy weeknights when we crave something that feels both healthy and comforting. It’s a complete meal in one pan, which means minimal cleanup, and it fills the whole house with the most amazing aroma. If you’re looking for a recipe that delivers huge flavor with little fuss, you’ve found it.
Why This Recipe Works
I’ve made this dish dozens of times, and it never fails. Here’s why I think you’ll love it too:
- Sear-Then-Roast Method: Searing the chicken first in the skillet creates a deeply browned, flavorful crust that you just can’t get from baking alone. Then, everything finishes together in the oven, allowing the chicken to stay incredibly juicy while the veggies become perfectly tender.
- Bold, Layered Flavors: The vinaigrette is the star here. The bright lemon juice, pungent garlic, and earthy herbs create a sauce that coats every single ingredient. Salty feta and briny olives cut through the richness, making every bite interesting.
- Incredibly Versatile: This recipe is more of a template than a strict set of rules. You can easily swap the vegetables for whatever is in season or whatever you have on hand. Asparagus, mushrooms, or even chunks of potato would be fantastic.
A Closer Look at the Ingredients
The magic here comes from simple, fresh ingredients coming together in the right way.
- Boneless, Skinless Chicken Thighs: I highly recommend thighs for this recipe. They have a richer flavor and stay much more tender and forgiving than chicken breasts during roasting.
- Block Feta Cheese: Grab a block of feta packed in brine if you can find it. It has a creamier texture and better flavor than pre-crumbled varieties. You’ll crumble it yourself at the end.
- Kalamata Olives & Artichoke Hearts: These are key for that signature Mediterranean flavor. Be sure to rinse them! This quick step removes excess salty brine and lets their true flavor shine through.
- Fresh & Dried Herbs: We use a mix of dried oregano and dill in the sauce for a deep, savory base, then finish with fresh dill for a pop of bright, aromatic flavor. If you only have one kind, that’s perfectly fine!
- Veggies: A classic mix of red onion, bell pepper, zucchini, and tomato creates a rainbow of color and texture. They release their juices into the pan, forming the base of the delicious sauce.
Step-by-Step Instructions
- Get Ready: First things first, get your oven rack situated in the upper third and preheat it to 400°F. While it heats up, whisk together all your vinaigrette ingredients—the olive oil, chicken broth, lemon juice, garlic, and dried herbs—in a small bowl.
- Sear the Chicken: This is the most important step for flavor! Pat the chicken thighs completely dry with paper towels; this helps them get a beautiful, golden-brown crust. Sear them in a hot, oven-safe skillet for 3-4 minutes per side. Don’t move them around too much! Once they’re browned, set them aside on a plate.
- Sauté the Veggies: In that same skillet (don’t you dare wipe it out!), toss in your onions and bell peppers. Cook them for 5-7 minutes, just until they start to get soft and pick up all those delicious browned bits from the bottom of the pan.
- Bring It All Together: Turn off the heat and stir in the rest of your veggies—the zucchini, tomatoes, olives, and artichoke hearts. Place the seared chicken back into the skillet, right amongst the vegetables. Now, pour that lovely vinaigrette you made evenly over everything.
- Time for the Oven: Transfer the whole skillet into the oven and roast for 20-25 minutes. You’ll know it’s done when the vegetables are tender and the chicken’s internal temperature reaches 165°F.
- The Finishing Touch: Now for the fun part. Switch your oven to broil. Crumble the feta cheese all over the top of the chicken and veggies. Pop the skillet back in the oven for just 2-4 minutes. You’re not trying to cook it further, just to soften the feta and give it a little color. Watch it carefully, as the broiler works fast! Let it rest for a few minutes, then sprinkle with fresh dill before serving.
Expert Tips for Success
- Don’t Skip the Rest: Letting the dish rest for about 5 minutes before serving is crucial. It allows the chicken juices to redistribute, ensuring every bite is moist and flavorful.
- What to Do with a Thin Sauce: The vegetables will release a lot of water, creating a delicious pan sauce. If you prefer it a bit thicker, simply remove the chicken and veggies to a platter and simmer the sauce on the stovetop for a few minutes until it reduces to your liking.
- Storage and Reheating: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a 350°F oven until warmed through.
Serving & Pairing Ideas
This is truly a one-pan meal, but if you want to stretch it further, it’s wonderful served over a bed of fluffy couscous or orzo to soak up all that incredible pan sauce. A simple loaf of crusty bread is also a must for dipping!
For a drink pairing, a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio is a perfect match for the bright, lemony flavors of the dish. It makes for a lovely, relaxed dinner party meal.
Aegean-Style Chicken & Veggie Skillet
Juicy chicken thighs and vibrant vegetables roast together in a bright lemon-dill vinaigrette. An entire Mediterranean meal from one pan, ready in under an hour.
Servings 4
Calories 620kcal
Equipment
- Large (12-inch) oven-safe skillet or wide Dutch oven
- Small bowl or liquid measuring cup
- Whisk
- Cutting board & chef's knife
Ingredients
Pantry & Staples
- ½ cup Extra Virgin Olive Oil
- ¼ cup Low-Sodium Chicken Broth
- 1 tsp Dried Oregano
- ½ tsp Dried Dill
- ½ tsp Ground Black Pepper
- ⅛ tsp Fine Sea Salt
Protein
- 4 boneless skinless chicken thighs (about 1.4 lbs / 625 g total)
- 3 oz 85 g block feta cheese
Produce & Liquids
- 1 medium garlic clove finely minced
- 3 tbsp fresh lemon juice from 1 to 2 lemons
- 1 medium red onion cut into ½-inch wedges
- 1 small zucchini sliced into ½-inch thick half-moons
- 1 medium yellow bell pepper seeded and cut into strips
- 1 medium vine-ripened tomato cut into 6 wedges
- ⅓ cup Kalamata olives rinsed and drained
- 1 can 14 oz / 398 g quartered artichoke hearts in water, drained and rinsed
Garnish
- 2 tbsp chopped fresh dill
Instructions
- Oven & Vinaigrette Prep : Arrange an oven rack in the upper-third position and preheat to 400°F (205°C). In a small bowl, whisk together the olive oil, low-sodium chicken broth, lemon juice, minced garlic, dried oregano, dried dill, black pepper, and sea salt. Set the vinaigrette aside.
- Sear the Chicken : Pat the chicken thighs completely dry with paper towels. Heat your oven-safe skillet over medium-high heat. Place the chicken in the hot, dry skillet and sear until golden-brown on the first side, about 3 to 4 minutes. Flip and sear the other side for another 3 minutes. Transfer the seared chicken to a plate.
- Build the Vegetable Base : Reduce the heat to medium and add the onion and bell pepper strips to the skillet, using the rendered chicken fat. Sauté for 5 to 7 minutes, until they begin to soften.
- Combine for Roasting : Turn off the heat. Stir the zucchini, tomato wedges, rinsed olives, and rinsed artichoke hearts into the skillet with the onions and peppers. Return the seared chicken to the skillet, placing it amongst the vegetables. Pour the prepared vinaigrette evenly over the entire dish.
- Oven Roast : Carefully transfer the skillet to the preheated oven. Roast for 20 to 25 minutes, or until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
- Final Touches & Serving : Remove the skillet from the oven and set your oven to broil on high. Crumble the feta cheese over the chicken and vegetables. Return the skillet to the upper rack, about 6 to 8 inches from the heating element. Broil for 2 to 4 minutes, until the feta is softened and just beginning to brown at the edges. Let the dish rest for 5 minutes before serving. Spoon the pan juices over each portion and garnish generously with fresh dill.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables will soften upon reheating, but the flavors will meld beautifully.
- Ingredient Swaps: Chicken breast can be substituted for thighs; pound them to an even thickness and reduce the initial roasting time, checking for doneness early. Asparagus spears or sliced cremini mushrooms also make excellent additions.
- Low-Sodium Tip: To keep the sodium levels low, select chicken broth labeled "unsalted" or "zero-sodium." Rinsing the olives and feta cheese under cool water for 30 seconds is a key step to reduce their salt content significantly.
- Sauce Tip: The vegetables will release natural juices, creating a light, flavorful sauce. If you prefer a thicker consistency, remove the cooked chicken and vegetables from the pan and simmer the remaining juices on the stovetop over medium heat for 3-5 minutes until slightly reduced.
🍽️ Nutrition Facts (Per Serving)
Serving Size: 1 thigh with vegetables and sauce- Calories: 620
- Total Fat: 50 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 6 g
- Monounsaturated Fat: 30 g
- Cholesterol: 145 mg
- Sodium: 474 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 4 g
- Total Sugars: 7 g
- Includes: 0 g Added Sugars
- Protein: 30 g
- Vitamin D: 0.5 mcg
- Calcium: 210 mg
- Iron: 3 mg
- Potassium: 850 mg
- Vitamin C: 60 mg
This recipe has become a true staple in my kitchen, and I hope it becomes one in yours, too. It’s proof that you don’t need a lot of time or complicated steps to create a meal that’s bursting with flavor. If you give it a try, let me know what you think in the comments below or tag me in your photos online—I’d love to see your creation!
