Chicken with Green Olives
Elevate your weeknight dinners with this irresistibly flavorful Chicken with Green Olives recipe! Tender, bone-in, skin-on chicken thighs are seared to golden perfection and braised in a fragrant sauce of garlic, onions, lemon, and chicken broth, enriched with the briny tang of green olives. Fresh rosemary, thyme, and lemon zest bring bursts of bright, herbaceous notes, while a sprinkle of paprika adds depth to the dish. Perfectly simmered to achieve melt-in-your-mouth tenderness, this one-pan meal is as easy as it is impressive. Serve with crusty bread, rice, or roasted vegetables to capture every drop of the citrusy, olive-studded sauce. Ideal for everything from casual family meals to dinner parties, this Mediterranean-inspired chicken dish is guaranteed to impress your taste buds!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup green olives (pitted)
- 2 tablespoons olive oil
- 4 pieces garlic cloves (minced)
- 1 large yellow onion (sliced thinly)
- 1.5 cups chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon rosemary (fresh, chopped)
- 1 teaspoon thyme (fresh, chopped)
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons parsley (fresh, chopped, for garnish)
Instructions
Season the chicken thighs on both sides with salt, black pepper, paprika, and half of the lemon zest.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs skin-side down for 5-6 minutes until golden brown and crispy. Flip and sear the other side for another 4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic, rosemary, and thyme to the onions. Cook for 1-2 minutes until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
Add the green olives and remaining lemon zest to the mixture. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid.
Reduce the heat to low, cover with a lid, and simmer for 30 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
Remove the lid and let the sauce reduce for another 5 minutes if needed for a thicker consistency.
Garnish with fresh parsley before serving.
Serve hot with crusty bread, rice, or roasted vegetables to soak up the flavorful sauce.
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7257 mg | 316% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 10.3 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2446 mg | 52% | |
*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.
