Chicken with Sun Dried Tomatoes Olives
Indulge in the vibrant Mediterranean flavors of Chicken with Sun-Dried Tomatoes and Olives, a one-pan recipe that’s as delicious as it is easy to make. Juicy, golden-seared chicken thighs are simmered in a fragrant sauce infused with garlic, chicken broth, chopped sun-dried tomatoes, and briny Kalamata olives, all enhanced with fresh rosemary and thyme. This dish can be made with or without a touch of creamy richness from optional heavy cream, offering versatility to suit your taste. Ready in just 40 minutes, this recipe is perfect for a weeknight dinner or an impressive meal for guests. Serve it with crusty bread, fluffy rice, or roasted vegetables to soak up every drop of the savory, herbaceous sauce. A sprinkle of fresh parsley adds the perfect finishing touch to this Mediterranean-inspired masterpiece! Keywords: Mediterranean chicken recipe, chicken with olives and sun-dried tomatoes, easy one-pan chicken dinner.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup Sun-dried tomatoes in oil, chopped
- 0.5 cup Kalamata olives, pitted and halved
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 0.25 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt, black pepper, and paprika.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute or until fragrant.
Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the chopped sun-dried tomatoes, Kalamata olives, rosemary, and thyme. Let the mixture simmer for 2-3 minutes.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chicken cook for 15 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
For a creamier sauce, stir in the heavy cream during the last 2 minutes of cooking, if desired.
Taste the sauce and adjust seasoning if necessary. Garnish with fresh parsley before serving.
Serve warm with your choice of side, such as crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 5887 mg | 256% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.3 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2907 mg | 62% | |
*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.
