Chicken with Onions Olives and Capers
Savor the rich Mediterranean flavors of Chicken with Onions, Olives, and Capers—a one-pan recipe that transforms simple ingredients into a mouthwatering meal. Tender, golden-seared chicken thighs are nestled in a savory sauce of caramelized onions, briny Kalamata olives, tangy capers, and a splash of dry white wine for depth. Simmered to perfection and garnished with fresh parsley and a hint of zesty lemon, this dish is an elegant choice for weeknight dinners or special occasions. Serve it with crusty bread to soak up the luscious sauce, or pair it with rice or roasted vegetables for a complete and satisfying meal. Easy to prepare in under an hour, this recipe is a perfect blend of vibrant, bold flavors and comforting simplicity.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Yellow onions, sliced
- 3 cloves Garlic cloves, minced
- 0.5 cup Kalamata olives (pitted and halved)
- 2 tablespoons Capers (rinsed and drained)
- 0.5 cup Dry white wine (e.g., Sauvignon Blanc)
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Pat the chicken thighs dry with paper towels. Sprinkle both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for 4-5 minutes, or until the skin is golden and crispy. Flip the chicken and sear the other side for an additional 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the sliced onions. Cook, stirring occasionally, for 6-8 minutes, or until the onions are softened and caramelized.
Add the minced garlic to the onions and sauté for 1 minute, or until fragrant.
Stir in the Kalamata olives, capers, white wine, and chicken broth. Scrape the bottom of the skillet to deglaze and incorporate any browned bits for flavor.
Return the chicken thighs to the skillet, placing them skin-side up. Reduce the heat to low, cover the skillet, and simmer for 25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Uncover the skillet and cook for an additional 5 minutes to allow the sauce to reduce slightly.
Garnish with fresh parsley and lemon zest before serving.
Serve the dish hot with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6442 mg | 280% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 11.0 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1836 mg | 39% | |
*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.
