Mediterranean Skillet Chicken Thighs
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This Mediterranean Skillet Chicken Thighs recipe is a one-pot boneless, skinless chicken recipe made in one skillet. Packed with Middle Eastern flavors, it’s an easy but oh-so-flavorful 30-minute dinner you’ll love for weeknight meals!
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If you love easy chicken dinners or skillet dinner recipes full of Mediterranean flavors, you’re going to love this family favorite! This recipe is a blending of our favorite Mediterranean Chicken Orzo Skillet with one of my favorite sides: Mediterranean Israeli Couscous.
This skillet chicken thighs recipe is a one skillet meal with marinated boneless, skinless chicken thighs that can be made ahead or used immediately.
The chicken sears in a cast iron skillet (or heavy skillet) on the stovetop before pearl couscous (or Israel Couscous or Middle Eastern Couscous) is added to the skillet with broth and cooked until done in about 30 minutes!
We make this chicken recipe often. Inspired by Baharat chicken, this skillet meal is one we absolutely love. With juicy chicken and nutty-flavored couscous, it is an often-requested dinner at our house!
Skillet Chicken Thighs Ingredients
These ingredients may be simple but incredible when combined into this simple but yummy chicken dinner! Here’s what you need:
- Chicken thighs—You will need about 1 to 1 ½ pounds of chicken. I always buy one package of boneless, skinless chicken thighs and be sure there is enough for at least one thigh per person. You can also use skin-on chicken thighs, which will give you a bit more flavor and make the skin crispy.
- Spices—If you have a Baharat spice blend on hand, definitely use it instead of the spices listed. If you don’t have it on hand, ground cumin, paprika, and allspice are good substitutes.
- Olive oil– for cooking the chicken.
- Onion & Garlic– for flavor!
- Chicken broth– for the flavorful simmering sauce.
- Lime juice– to brighten up the chicken marinade.
- Thyme– fresh thyme goes so well with the chicken.
- Crushed red pepper flakes– for a little heat.
- Parsley– for garnish!
How to Make Skillet Chicken Thighs
Make the marinade: Combine lime juice, olive oil, smashed garlic, Baharat or spices (see “Notes” in the recipe card below), and salt and pepper in a bowl or zipped bag. Whisk, then add the chicken and turn to coat well. If you have time, refrigerate the chicken in the marinade for up to 4 hours or use it immediately.
Sear the chicken thighs: Heat 2 tablespoons olive oil in a large cast iron skillet (or heavy skillet) over medium-high heat. Add the chicken and cook on both sides until golden, about 3-4 minutes per side. Transfer to a nearby plate.
Toast couscous and cook onion: Add the onion to the pan, stir to coat, and cook until softened (about 4 minutes). Stir in the couscous and let it toast in the skillet for about 1 minute.
Cook the chicken: Pour the broth and nestle the chicken back into the pan with cherry tomatoes. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes or until the liquid is absorbed and the chicken reaches 165 ℉ internally.
To garnish: Remove from the heat and garnish with feta, Parmesan cheese, lime slices, and fresh herbs like parsley or mint, and enjoy!
How to Store & Reheat
You can store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.
You can reheat it in the oven or microwave. Preheat the oven to 325°F and place the chicken in an oven-safe dish. Cover with foil and bake until warmed through. You can also microwave it for 1 minute or until hot.
More Easy Chicken Recipes
- Baked Chicken Breast
- 15 Minute Chicken and Broccoli
- Mediterranean Chicken Orzo Skillet
- Easy Cilantro Lime Chicken
- One Pan Caprese Pesto Chicken Orzo
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Mediterranean Skillet Chicken Thighs Recipe
Equipment
Ingredients
Quick Marinade
- 2 limes juiced
- 1 tablespoon olive oil extra virgin
- 3 garlic cloves smashed
- 1/2 teaspoon ground cumin (See notes for spice substitution)
- 1/2 teaspoon allspice
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes or to taste
Chicken
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 onion chopped
- 1 ½ cups pearl couscous (Middle Eastern Couscous)
- 2 ½ cups chicken stock or water
- 1 cup cherry tomatoes plus more for garnishing if desired
- fresh chopped parsley for garnish
Instructions
- Combine lime juice, olive oil, smashed garlic, Baharat or spices (see Notes below), and salt and pepper in a bowl or zipped bag. Whisk, then add the chicken and turn to coat well. If you have time, refrigerate the chicken in the marinade for up to 4 hours or use it immediately.
- Heat 2 tablespoons olive oil in a large cast iron skillet (or heavy skillet) over medium-high heat. Add the chicken and cook on both sides until golden, about 3-4 minutes per side. Transfer to a nearby plate.
- Add the onion to the pan, stir to coat, and cook until softened (about 4 minutes). Stir in the couscous and let it toast in the skillet for about 1 minute.
- Pour in the broth and nestle the chicken back into the pan along with cherry tomatoes. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes or until the liquid is absorbed and the chicken reaches 165 ℉ internally.
- Remove from the heat and garnish with feta, Parmesan cheese and fresh herbs like parsley or mint, and enjoy!
Notes
- Spices: If you have Baharat spice blend, substitute 2 teaspoons for the spices in the marinade. This is essentially a Baharat chicken thighs recipe, but this is a spice not always on hand in our spice pantry. The spices in the recipe are a good representation of this spice blend but if you have, definitely use it instead!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.