Chicken with Olives and Lemon
Tender, golden-browned chicken thighs are the star of this Mediterranean-inspired dish, "Chicken with Olives and Lemon." Juicy green olives, zesty lemon slices, and fragrant thyme create a vibrant, tangy sauce that perfectly complements the savory richness of the chicken. Simmered to perfection in a flavorful broth with caramelized onions, garlic, and a hint of paprika, this one-pan meal is as comforting as it is elegant. Perfect for weeknight dinners or casual entertaining, it pairs beautifully with crusty bread, fluffy rice, or roasted vegetables to soak up every last drop of the sauce. With minimal prep time and bold, fresh flavors, this recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium-sized yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup green olives, pitted and halved
- 1 whole lemon, thinly sliced
- 3 sprigs fresh thyme sprigs
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down into the pan. Sear them for 5-7 minutes until the skin is golden brown and crisp. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium, then add the chopped onion to the pan. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and paprika to the onion, stirring frequently for 1 minute to combine and release their aroma.
Pour in the chicken broth, scraping the bottom of the pan to deglaze and release any browned bits. Bring the broth to a simmer.
Add the olives, lemon slices, and thyme sprigs to the pan. Stir gently to distribute them evenly.
Return the chicken thighs to the pan, placing them skin-side up. Reduce the heat to low and cover the pan with a lid. Simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the lid, taste the sauce, and adjust the seasoning with more salt or pepper if needed. Let the sauce simmer uncovered for an additional 5 minutes to thicken slightly, if desired.
Discard the thyme sprigs and transfer the chicken to a serving platter. Spoon the olives, lemon slices, and sauce over the top.
Garnish with fresh parsley and serve warm. Pair with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 411 mg | 9% | |
*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.
