You know those meals that just hit the spot every time? That’s exactly what this Mediterranean braised chicken is for me. Chicken thighs simmered with warm spices, garbanzo beans, and tomatoes create a dish that’s hearty, comforting, and packed with flavor. It’s one of those recipes that makes your kitchen smell amazing and leaves everyone at the table asking for seconds.
I first made this dish on a chilly evening, and let me tell you, the aromas that filled the kitchen were enough to make everyone hungry before it even hit the table! Pair it with crusty bread, rice, or even couscous for a complete meal that feels restaurant-worthy but is totally doable at home.
If you’re as much of a fan of bold, Mediterranean-inspired flavors as I am, you’ll also love some of the other recipes I’ve shared. My caprese chicken skillet is a tasty dish that brings together mozzarella, fresh herbs and tomatoes, while my tomato chicken soup is perfect for when you’re craving something warm and cozy with a lighter touch. For a quick and easy option, my chicken pesto flatbread is a fantastic choice.
This Mediterranean braised chicken is one of those recipes that looks impressive but doesn’t require fancy techniques or hard-to-find ingredients.
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Chicken Thighs. Bone-in, skin-on chicken thighs are my go-to for this recipe because they stay juicy during cooking and develop a gorgeous, golden-brown crust when seared. If you don’t have thighs on hand, you can easily swap in boneless thighs, drumsticks, or even bone-in chicken breasts – just be sure to adjust the cooking time so they don’t dry out.
- Olive Oil. Olive oil is the base of so many of my favorite recipes, and this one is no different. It adds richness and helps build flavor as you sear the chicken and sauté the aromatics. If you’re out, avocado oil or a neutral oil like vegetable or canola oil works just fine.
- Onion and Garlic. These two are non-negotiable in my kitchen. They’re the foundation of a great sauce, adding depth and aroma. If you’re short on onions, shallots will work, and in a pinch, garlic powder can replace fresh garlic – just use about ½ teaspoon per clove.
- Spices (Smoked Paprika, Cumin, Coriander). This warm spice blend brings all the Mediterranean vibes. Smoked paprika and cumin add a subtle smokiness, and coriander provides an earthy balance. If you don’t have smoked paprika, regular paprika works, and you can skip coriander if needed – though it adds a special touch I’d miss!
- Tomato Paste. I love how tomato paste amps up the richness of this sauce with just a tablespoon. No tomato paste? Don’t stress – ketchup works in a pinch, or you can use a little extra diced tomatoes and simmer the sauce longer to thicken it.
- Diced Tomatoes. Canned diced tomatoes are a lifesaver here, creating the perfect balance of sweet and tangy in the sauce. If you’ve got fresh tomatoes, peel and dice them, or swap in crushed tomatoes for a smoother texture.
- Chicken Broth. Chicken broth keeps everything moist and flavorful as it braises. If you don’t have any on hand, vegetable broth or water with a bouillon cube dissolved in it is a great stand-in.
- Garbanzo Beans. Garbanzo beans add heartiness to this dish, and I love how they soak up all the flavors from the sauce. If you’re not a fan or don’t have any, white beans like cannellini or navy beans are a perfect substitute.
- Fresh Lemon Juice. A squeeze of lemon juice at the end makes all the difference, brightening up the rich, savory flavors of the sauce. If you’re out of lemons, lime juice or a splash of white wine vinegar will do the trick.
- Baby Spinach (Optional). I like to add a couple of handfuls of spinach at the end for a pop of green and some extra nutrition. Kale, Swiss chard, or even frozen spinach (just thaw and drain it first) would work beautifully too.
- Fresh Parsley (Garnish). A sprinkle of fresh parsley at the end adds extra color for presentation. If you don’t have parsley, try cilantro, basil, or even a small pinch of dried parsley in a pinch.
This recipe is all about versatility and working with what you’ve got. It’s perfect for using up pantry staples and creating a dish that feels special without needing anything fancy!
Instructions with Step-By-Step Photos
This is a brief photo overview. Be sure to check out the full recipe and ingredient list below
Step 7: Cover, reduce heat, and simmer for 20–30 minutes until chicken is tender and cooked through.
Tips for Success
- Pat the Chicken Dry. Before seasoning and searing, make sure to pat the chicken thighs dry with paper towels. This helps the skin crisp up beautifully and prevents sticking. Moisture is the enemy of a good sear!
- Toast the Spices. When you add the spices to the sautéed onions and garlic, let them toast for 30 seconds. This step releases their natural oils and enhances their flavor, making your dish taste like it’s been simmering all day.
- Deglaze the Pan. After adding the broth and tomatoes, scrape up the browned bits from the bottom of the pan with a wooden spoon. These bits (called fond) are packed with flavor and will take your sauce to the next level.
- Simmer, Don’t Boil. Once the chicken is back in the pot, reduce the heat to a gentle simmer. A low, slow braise keeps the chicken tender and juicy, while boiling can make it tough and overcooked.
- Taste and Adjust. Before serving, taste the sauce and adjust the seasoning as needed. Depending on your ingredients, you may want to add a pinch of salt, an extra squeeze of lemon juice, or even a little sugar to balance the acidity.
- Add Greens at the End. If you’re using spinach, kale, or another leafy green, stir it in during the last 5 minutes of cooking. This ensures the greens stay vibrant and don’t overcook.
- Check for Doneness. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 F (74 C). This guarantees perfectly cooked chicken that’s safe to eat.
- Let It Rest. Once the dish is done, let it sit for a few minutes before serving. This allows the flavors to meld together, and the sauce will thicken slightly as it cools.
- Serve with the Right Pairing. This dish is all about the sauce, so serve it with something that can soak it up! Crusty bread, rice, couscous, or even mashed potatoes are all excellent choices.
Storage and Reheating
Storage:
- Allow the dish to cool completely before storing.
- Transfer the chicken and sauce to an airtight container and refrigerate for up to 4 days.
- If you’d like to freeze it, place the chicken and sauce in a freezer-safe container or resealable bag. It will keep well in the freezer for up to 3 months. For best results, freeze in portions for easy reheating.
Reheating:
- Stovetop. Place the chicken and sauce in a pot or skillet over medium-low heat. Cover and cook gently, stirring occasionally, until heated through. Add a splash of water or broth if the sauce seems too thick.
- Microwave. Transfer a portion to a microwave-safe dish, cover it with a lid or microwave-safe wrap, and heat in 1-minute intervals at 70% power until warmed through. Stir between intervals for even heating.
- Oven. Preheat your oven to 350 F (177 C). Place the chicken and sauce in an oven-safe dish, cover with foil, and bake for 15–20 minutes or until heated through.
Our Favorite
Mediterranean-Inspired Recipes
Mediterranean Braised Chicken Recipe
Equipment
Ingredients
- 6 bone-in, skin on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 teaspoons smoked paprika Note 1
- ¾ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 medium onion finely chopped (Note 2)
- 4 garlic cloves minced
- 1 14 oz can diced tomatoes (Note 3)
- 1 15 oz can garbanzo beans drained and rinsed (Note 4)
- 1 cup low-sodium chicken broth Note 5
- 1 tablespoon tomato paste
- ½ teaspoon red pepper flakes optional, for heat
- 1 teaspoon sugar optional, to balance acidity
- 1 tablespoon fresh lemon juice Note 6
- 2 cups baby spinach or kale optional
- Fresh parsley chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. (Note 7)Season generously with salt and black pepper.
- Heat olive oil in a large skillet, Dutch oven, or heavy-bottomed pot over medium-high heat.Sear the chicken thighs, skin-side down, for 5–6 minutes until golden brown and crisp. (Note 8)Flip and cook for another 2 minutes. Remove and set aside.
- Reduce the heat to medium.In the same pot, add the chopped onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic, smoked paprika, cumin, coriander, and tomato paste. Cook for 30 seconds until fragrant. (Note 9)
- Add diced tomatoes, chicken broth, red pepper flakes (if using), and sugar (if needed). Stir to combine.Bring the mixture to a simmer.
- Nestle the chicken thighs back into the pot, skin-side up, along with any juices from the plate.Scatter the garbanzo beans evenly around the chicken.
- Cover the pot with a lid and reduce heat to low.Simmer gently for 20–30 minutes or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C). (Note 10)
- Stir spinach or kale into the sauce during the last 5 minutes of cooking to wilt.Finish with a squeeze of fresh lemon juice (optional).
- Garnish with fresh parsley and serve with crusty bread, rice, or couscous.
Notes
- Smoked paprika adds a smoky depth to the dish. Regular paprika can be substituted if smoked isn’t available, but the flavor will differ.
- Finely chopping the onion ensures even cooking and better integration into the sauce.
- Use canned tomatoes without added seasonings for better control of flavor. If using fresh tomatoes, peel and chop them before adding.
- Draining and rinsing removes excess sodium and ensures a cleaner flavor.
- Low-sodium broth prevents the dish from becoming overly salty. Taste and adjust salt at the end.
- Fresh lemon juice brightens the flavors and balances the spices. Avoid bottled lemon juice, as it can taste artificial.
- Removing excess moisture ensures a better sear and crispier skin.
- Avoid overcrowding the pot; sear in batches if necessary for even browning.
- Cooking the spices briefly with the aromatics releases their oils, enhancing flavor.
- Use an instant read thermometer to ensure the chicken reaches 165°F for safe consumption.