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A spoonful of olive tapenade transforms plain chicken thighs into something Mediterranean and memorable. Low carb, bold, and ready in minutes.
Pat chicken thighs dry with paper towels. Season both sides with half the kosher salt and pepper. Let sit at room temperature for 10 minutes before cooking.
While chicken rests, finely chop olives, capers, garlic, and parsley. Combine in a bowl with extra virgin olive oil, juice from half the lemon, and a pinch of the remaining salt and pepper to make the tapenade.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering but not smoking. Place chicken thighs in a single layer, presentation side down, and sear undisturbed for 5 minutes.
Flip thighs, reduce heat to medium, and cook for another 7–9 minutes, or until cooked through (internal temp 165°F). Adjust timing if pieces are thicker, to avoid overcooking.
Remove chicken from heat and let rest for 2–3 minutes. Spoon olive tapenade generously over the thighs, squeeze the remaining lemon over, and garnish with extra parsley if desired. Serve immediately.
