Chicken and Olives
Transport your taste buds to the Mediterranean with this savory Chicken and Olives recipe, a one-pan masterpiece brimming with bold flavors and hearty comfort. Juicy, golden-crisp chicken thighs are simmered in a rich, flavorful sauce made with dry white wine, chicken broth, and vibrant canned tomatoes, then studded with a medley of pitted green and black olives for a delightful briny kick. Fragrant garlic, tangy lemon zest, and a blend of paprika and oregano infuse every bite with layers of depth and warmth. Ready in just 55 minutes, this dish is perfect for dinner parties or weeknight meals, pairing beautifully with crusty bread, fluffy rice, or creamy mashed potatoes. Garnished with fresh parsley for a burst of color and freshness, this Mediterranean-inspired delight is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 0.5 cups dry white wine
- 1 cup chicken broth
- 0.5 cups green olives (pitted)
- 0.5 cups black olives (pitted)
- 1 cup canned diced tomatoes
- 1 teaspoons lemon zest
- 2 tablespoons fresh parsley
- 1 teaspoons dried oregano
- 1 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt, black pepper, paprika, and oregano.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 5 minutes until golden and crispy. Flip the chicken and sear the other side for 3 minutes. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and cook for another 1 minute, stirring until fragrant.
Pour in the white wine and scrape the bottom of the skillet to deglaze, loosening any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the chicken broth, canned diced tomatoes, green olives, black olives, and lemon zest. Mix well.
Nestle the chicken thighs back into the skillet, skin side up, making sure they are partially submerged in the sauce.
Bring the mixture to a gentle simmer. Cover the skillet and cook for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Uncover the skillet for the last 5 minutes of cooking to let the sauce slightly thicken.
Garnish with freshly chopped parsley and serve warm. This dish pairs well with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
