Chicken with Garlic and Olives
Elevate your weeknight dinner routine with this savory and rustic Chicken with Garlic and Olives recipe. Tender, golden-brown chicken thighs are simmered in a fragrant tomato and olive sauce infused with garlic, onions, and fresh herbs like rosemary and thyme. The vibrant blend of green and black olives adds a briny richness, perfectly balanced by the tang of diced tomatoes and a fresh lemon garnish. Easy to prepare in one skillet, this dish not only delivers bold Mediterranean-inspired flavors but also comes together in under an hour, making it ideal for busy nights. Serve it with crusty bread to soak up the luscious sauce or pair it with rice for a comforting, hearty meal. Perfect for fans of Mediterranean cuisine, this vibrant dish is both satisfying and full of character.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 6 cloves garlic cloves (minced)
- 1 large yellow onion (sliced)
- 1 cup green olives (pitted, halved)
- 1 cup black olives (pitted, halved)
- 14 ounces diced tomatoes (canned, with juice)
- 1 cup chicken broth
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lemon (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and sliced onion, cooking for 3-4 minutes until softened and fragrant.
Stir in the green olives, black olives, diced tomatoes with their juice, and chicken broth. Use a wooden spoon to deglaze the bottom of the skillet by scraping up any browned bits.
Add the chopped rosemary, thyme, and a pinch more salt and black pepper. Stir to combine.
Return the seared chicken thighs to the skillet, nestling them into the tomato and olive mixture. Reduce the heat to low, cover the skillet with a lid, and simmer for 30 minutes, basting the chicken occasionally with the sauce.
After 30 minutes, remove the lid and allow the dish to simmer uncovered for an additional 10-15 minutes to thicken the sauce slightly.
Taste and adjust the seasoning if needed. Garnish with lemon slices and fresh parsley before serving.
Serve hot with crusty bread, rice, or a hearty salad.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.7 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 730 mg | 16% | |
*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.
