Mediterranean Braised Chicken Thighs

Mediterranean Braised Chicken Thighs are a simple dinner idea that comes together in under an hour. This flavor-packed recipe is a healthy option that is full of vegetables and delicious crispy chicken thighs.

Mediterranean Braised Chicken Thighs in a pot

Mediterranean dishes are popular all over the world because they tend to be incredibly healthy. The Mediterranean diet is packed full of fresh vegetables and fruits, seafood, heart-healthy fats like olive oil, nuts and seeds, and whole grains. Many of these types of dishes are also naturally gluten-free, which is convenient for someone with Celiac Disease.

Mediterranean Braised Chicken Thighs

This braised chicken thigh dish has amazing complex flavors, and it is so perfect for entertaining because it looks so impressive. Luckily, it is so simple to put together and comes together in less than an hour! Your chicken thighs are just browned in a cast iron pan until they are perfectly crisp, saute the vegetables, and then add it all together with some chicken broth before being put in the oven to finish cooking.

The end result is an incredibly delicious dish that feels like the best kind of comfort food. I love to serve it over rice, or with crispy roasted potatoes. That rice just soaks up the amazing sauce and it is TO DIE FOR.

chicken for Mediterranean Braised Chicken Thighs
vegetables for Mediterranean Braised Chicken Thighs

Ingredients for Mediterranean Braised Chicken Thighs

  • Bone-in Chicken Thighs – I do think that having the bone in and skin on the chicken makes a difference here. You get more flavor from the bone and that crispy skin is a game changer.
  • Fennel – Fennel is used a lot in Mediterranean dishes, it adds a unique flavor to the dish that I love.
  • Mushrooms – They add so much depth of flavor to the sauce.
  • Carrots – They add a nice subtle sweetness.
  • Jarred Artichoke Hearts – Make it easy on yourself and use the artichoke hearts from a jar, it will save you SO much time.
  • Chicken Broth – I used a homemade chicken broth, but you can easily use your favorite store-bought brand.
  • Tapioca Starch – You could also use corn starch, but I always have tapioca starch on hand for gluten-free baking. This will help thicken your sauce.
  • Dried Oregano, Basil & Parsley – a staple in a dish like this! These herbs add lots of amazing flavor.
  • Salt & Pepper – we can’t go without these two!
  • Fresh Parsley – this adds brightness at the end, use it for a garnish.
Mediterranean Braised Chicken Thighs in a pot

Instructions

  • Start by preheating a large cast iron skillet over medium-high heat. Add some olive oil and then place the chicken (skin side down) in the pan. Season with salt and pepper, and brown the chicken for 2-3 minutes on each side, until golden brown. The chicken won’t be cooked through, it will finish cooking in the oven.
  • Remove the chicken from the pan and set aside. Turn the heat down to medium and add the carrots. Saute for 2-3 minutes. Next, add the mushrooms and fennel and saute for another 5-6 minutes, stirring occasionally.
  • Once the vegetables have softened, sprinkle on the tapioca starch and stir continuously for another 1-2 minutes.
  • Remove the pan from the heat and pour in the broth, then gently scrape up all of the brown bits from the bottom of the pan with a wooden spoon.
  • Add the chicken back into the pan, gently nestling them into the broth on top of the vegetables.
  • Scatter the artichoke hearts all around the chicken.
  • Carefully transfer the whole pan to the oven and bake at 375 degrees for 35-40 minutes.
  • The chicken will finish cooking through and the sauce will thicken a bit.
  • Once done cooking, let it rest for 5-10 minutes before serving.
Mediterranean Braised Chicken Thighs

Ways to Serve It

  • over rice – that rice will soak up the sauce and it is the best comfort food!
  • with crispy roasted potatoes – this is the perfect compliment in texture! You have the crispy potatoes and soft delicious vegetables and chicken.
  • a simple side salad – this is a great compliment to the cooked hearty veggies, it adds some freshness.
cooking chicken and vegetables

Tips for Braised Chicken Thighs

  • Really get those chicken skins brown and crispy! This makes all the difference in texture and flavor.
  • Only submerge the chicken about 1/2-3/4 of the way into the broth. Make sure there are vegetables underneath so that the chicken doesn’t sink all the way down. We want to keep those crispy skins out of the liquid so that they will stay crispy!
  • Season the chicken directly with the dried herbs. We will add the seasonings to the chicken itself, and then also the sauce for extra deliciousness!
  • The leftovers for this dish are amazing! The flavors just get better and better and the sauce thickens even more! To reheat it, just transfer it back into the cast iron skillet that you originally cooked it in and heat it in the oven, it has way better flavor this way.

Looking for more dinner recipes?

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Mediterranean Braised Chicken Thighs

Servings 4

Ingredients

  • 4 bone-in chicken thighs
  • 2 tbsp extra virgin olive oil
  • 2 fennel bulbs , thinly sliced
  • 10 oz jar artichoke hearts , drained
  • 8 oz package mushrooms , quartered
  • 3 carrots , halved and cut into 1 inch long pieces
  • 2.5 cups chicken broth
  • 2 tbsp tapioca starch (or corn starch)
  • 2 cloves of garlic , finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • fresh parsley to garnish

Instructions

  • Start by preheating a large cast iron skillet over medium-high heat. Season your chicken thighs on both sides with the salt, pepper, and dried herbs. Add some olive oil and then place the chicken (skin side down) in the pan. Brown the chicken for 2-3 minutes on each side, until golden brown. The chicken won't be cooked through, it will finish cooking in the oven.
  • Remove the chicken from the pan and set aside. Turn the heat down to medium and add the carrots. Saute for 2-3 minutes. Next, add the mushrooms and fennel and saute for another 5-6 minutes, stirring occasionally. 
  • Once the vegetables have softened, sprinkle on the tapioca starch and stir continuously for another 1-2 minutes. 
  • Remove the pan from the heat and pour in the broth, then gently scrape up all of the brown bits from the bottom of the pan with a wooden spoon. 
  • Add the chicken back into the pan, gently nestling them into the broth on top of the vegetables. Then scatter the artichoke hearts all around the chicken. 
  • Carefully transfer the whole pan to the oven and bake at 375 degrees for 35-40 minutes. 
  • The chicken will finish cooking through and the sauce will thicken a bit. Once done cooking, let it rest for 5-10 minutes before serving.