Chicken with Olives
Experience the bold Mediterranean flavors of this one-pan "Chicken with Olives" recipe, where tender, golden-seared chicken thighs simmer to perfection in a tangy, herby tomato sauce brimming with briny green and black olives, capers, and a touch of white wine. This savory dish balances the richness of chicken with the vibrant zest of fresh thyme, oregano, and garlic, creating an irresistible combination that's easy to prepare yet packed with gourmet flair. Perfect for weeknight dinners or special occasions, pair this flavor-packed chicken with crusty bread, fluffy rice, or creamy mashed potatoes to soak up every drop of the luscious sauce. Ready in under an hour, this Mediterranean-inspired recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 1 14-ounce can canned diced tomatoes
- 0.75 cup pitted green olives
- 0.75 cup pitted black olives
- 2 tablespoons capers
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 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 the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear them until golden-brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Deglaze the skillet by pouring in the dry white wine (if using), scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes to reduce slightly.
Add the chicken broth, canned diced tomatoes (with their juices), green olives, black olives, capers, thyme, oregano, and a pinch of salt and black pepper. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Bring the mixture to a simmer.
Lower the heat to medium-low, cover the skillet with a lid, and let the chicken cook for 30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).
Remove the lid and let the sauce simmer uncovered for an additional 5-7 minutes, allowing it to thicken slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve the chicken hot with the sauce spooned over it. Pair with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 7079 mg | 308% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 17.9 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 53.1 mg | 295% | |
| Potassium | 3306 mg | 70% | |
*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.
