Ingredients
- 2 lbs chicken thighs, bone-in or boneless
- 8 oz cremini or button mushrooms, sliced
- 1 bell pepper, any color, sliced
- 4 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup sun-dried tomatoes, oil-packed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Red pepper flakes to taste
Instructions
- Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down if using bone-in.
- Sear for about 6-7 minutes until golden brown.
- Flip and cook for another 5 minutes. Remove from the skillet and set aside.
- In the same pan, add a drizzle more olive oil if necessary.
- Toss in the sliced bell peppers and mushrooms. Sauté until tender, approximately 5-7 minutes.
- Stir in the minced garlic, Kalamata olives, and sun-dried tomatoes. Cook for 2 more minutes.
- Return the chicken to the skillet, pouring in a splash of chicken broth to deglaze the pan.
- Cover and let simmer on low heat for 15-20 minutes.
- Just before serving, sprinkle fresh parsley and basil over the top.
Notes
Feel free to substitute chicken thighs for legs or tofu for a vegetarian version. Adjust cooking times based on alternative ingredients chosen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Keto, Low-Carb