Chicken Thighs with Tomatoes Olives and Capers
Succulent and bursting with Mediterranean flavors, this Chicken Thighs with Tomatoes, Olives, and Capers recipe is a weeknight dinner hero that feels effortlessly gourmet. Perfectly seared bone-in, skin-on chicken thighs are nestled into a vibrant skillet sauce made with juicy cherry tomatoes, briny green olives, and tangy capers, all elevated by aromatic garlic, onion, and oregano. Simmered to tender perfection, this dish strikes the perfect balance of savory and tangy flavors. Garnished with fresh parsley and served alongside crusty bread, rice, or vegetables, it’s an easy one-pan meal that’s as stunning as it is satisfying. Ready in under an hour, this Mediterranean-inspired recipe is ideal for busy nights yet impressive enough for entertaining.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Chicken broth
- 1 cup Green olives, sliced
- 2 tablespoons Capers, rinsed and drained
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 5-6 minutes, or until the skin is golden and crispy. Flip the thighs and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
In the same pan, lower the heat to medium and add the diced onion. Sauté for 3-4 minutes, or until the onion is softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the halved cherry tomatoes and cook for 5 minutes, stirring occasionally, until they begin to break down and release their juices.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the sliced olives, capers, and dried oregano.
Nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the top.
Cover the pan with a lid, reduce the heat to low, and let the dish simmer for 20 minutes, or until the chicken is fully cooked and tender.
Uncover the pan and cook for an additional 5 minutes to thicken the sauce slightly, if needed.
Garnish the finished dish with fresh chopped parsley before serving.
Serve hot with crusty bread, rice, or roasted vegetables to soak up the sauce.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 831 mg | 18% | |
*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.
