Chicken with Olives and White Wine Sauce
Elevate your weeknight dinner game with this irresistible Chicken with Olives and White Wine Sauce. Perfectly seared bone-in, skin-on chicken thighs are simmered to tender perfection in a luxurious sauce made with dry white wine, aromatic garlic, sweet onions, and briny kalamata olives. A touch of fresh thyme and a splash of zesty lemon juice bring bright, herbaceous notes to this savory dish, while fresh parsley adds a final burst of color and flavor. This one-skillet recipe is both elegant and comforting, making it an ideal choice for a family meal or an intimate dinner party. Serve it with crusty bread to soak up every last drop of the rich, velvety sauce, or pair it with rice or roasted vegetables for a complete, satisfying meal. Ready in just 50 minutes, this Mediterranean-inspired dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 0.75 cup kalamata olives, pitted and halved
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Cook for 5–7 minutes without moving until the skin is golden brown and crispy.
Flip the chicken and cook the other side for an additional 3–4 minutes. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3–4 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
Add the chicken stock, kalamata olives, and fresh thyme to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked and registers an internal temperature of 165°F (74°C).
Uncover the skillet and stir in the lemon juice and chopped parsley. Taste and adjust seasoning as needed.
Serve the chicken hot with the olive and white wine sauce spooned over the top. Pair with crusty bread, rice, or roasted vegetables to soak up the sauce.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 364 mg | 8% | |
*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.
