Pan-Seared Chicken Thighs with Olive Tapenade and Roasted Zucchini
- Serves
- 4 servings
- Prep
- 11 min
- Cook
- 30 min
- Cost
- $17.00
- Nutrition
- 470 cal · 38g protein
- high-protein
🍳 2 pans · Picky-eater safe bet: plain chicken, sauce on the side
Pan-Seared Chicken Thighs with Olive Tapenade and Roasted Zucchini is a Mediterranean weeknight dinner that serves 4 and is on the table in about 41 minutes, for around $17 in groceries. You'll need 2 pans, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¾ lb bone-in, skin-on chicken thighs
- 1¼ lb zucchini
- 1 cup pitted kalamata olives
- 4 tbsp olive oil
- 4 cloves garlic cloves
- 1 tbsp fresh oregano
- 1 count lemon
Steps
- Heat oven to 425°F. Pat 1.75 lb chicken thighs dry and season; heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high, then sear thighs skin-side down 6 minutes, flip, and cook 2 more minutes.
- Move the skillet to the oven and roast 15 to 20 minutes, until the skin is golden and the thickest part reaches 165°F away from the bone; transfer to a plate.
- Meanwhile, cut 1.25 lb zucchini into 1/2-inch rounds, toss with 1 tablespoon olive oil on a sheet pan, and roast at 425°F for 12 minutes, starting when the chicken has about 12 minutes left.
- Finely chop 1 cup pitted kalamata olives with 4 minced garlic cloves, 1 tablespoon fresh oregano, and 1 tablespoon olive oil, then stir in juice of 1 lemon to make tapenade.
- Plate chicken thighs and zucchini rounds, top each thigh with a spoonful of tapenade, and serve immediately.
- Picky eater tip: serve plain chicken and zucchini with the tapenade on the side.
- Make ahead: chop the tapenade up to 2 days ahead and keep it covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 9 g
- Fiber
- 2 g
- Sugar
- 2 g
- Fat
- 30 g
- Saturated fat
- 8 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop