Lemony Chicken Thighs with Olive Tapenade Drizzle

 

If you’re looking for a fast and fancy-feeling chicken dinner that doesn’t skimp on flavor, this one’s for you. These pan-seared chicken thighs are crisp on the outside, tender on the inside, and finished with a punchy drizzle made from olives, lemon, garlic, and herbs. It's Mediterranean-inspired, low-effort, and totally addictive.

Why You’ll Love This Recipe

• Ready in 30 minutes

• One pan + one bowl

• High protein, low carb

• Dairy-free and naturally gluten-free

• Pairs well with rice, roasted vegetables, or flatbread

Ingredients

For the chicken:

• 6 boneless, skinless chicken thighs

• 1 tbsp olive oil

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp salt

• ½ tsp black pepper

For the olive tapenade drizzle:

• ½ cup mixed olives (green and/or kalamata), finely chopped

• 1 tbsp capers (optional)

• 1 tbsp finely chopped parsley

• 1 small garlic clove, grated or minced

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 2 tbsp olive oil

• Cracked black pepper to taste

Instructions

Step 1: Marinate the chicken
In a large bowl, toss the chicken thighs with olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Let marinate while you prep the tapenade (5–10 minutes is fine).

Step 2: Make the tapenade drizzle
In a small bowl, stir together the chopped olives, capers (if using), parsley, garlic, lemon zest, lemon juice, olive oil, and a few cracks of black pepper. Set aside.

Step 3: Sear the chicken
Heat a large skillet over medium-high heat. We recommend using a well-balanced, nonstick pan like the HexClad 12-Inch Hybrid Pan for even searing and easy cleanup. Add a drizzle of olive oil and sear the chicken thighs for 4–5 minutes per side, or until golden and cooked through (internal temp 165°F).

Step 4: Plate and drizzle
Transfer the chicken to plates or a serving platter. Spoon the olive tapenade generously over the top. Serve hot.

Serving Suggestions

• With roasted potatoes or garlic rice

• On top of a bed of arugula or baby spinach

• Tucked into warm pita with a dollop of hummus

• Alongside grilled zucchini or eggplant

Tips & Variations

• Use bone-in, skin-on thighs for even more flavor—just increase the cook time slightly.

• Swap parsley for basil or mint for a fresh twist.

• Want it spicy? Add a pinch of chili flakes to the tapenade. We love using Aleppo-style Silk Chili flakes for their rich, slow-building heat and hint of fruitiness.

Storage Notes

Store leftover chicken and tapenade separately in airtight containers. Reheat gently and drizzle fresh lemon before serving.