Ingredients for Quick Mediterranean Chicken Thighs
- Boneless Skinless Chicken Thighs
- Salt and pepper to taste
- Fresh Ground Black Pepper
- Olive Oil
- Diced Fire Roasted Tomatoes
- 1/2 cup freshly squeezed orange juice
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
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How to Make Quick Mediterranean Chicken Thighs
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large, lidded nonstick skillet over medium-high heat.
- Add the chicken thighs to the skillet and cook until well browned, about 2-3 minutes per side.
- Add the minced garlic, sun-dried tomatoes, orange juice, and capers to the skillet.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until the chicken is almost cooked through.
- Uncover the skillet and continue cooking for another 2-3 minutes, or until the chicken is no longer pink in the middle and the sauce has slightly thickened. If the sauce is too thin, you can simmer uncovered for a few more minutes to reduce it further.
- Serve immediately over pasta, rice, or couscous, and alongside a fresh salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
13g
Carbs
0g
