Chicken with Tarragon Garlic Olives
Elevate your weeknight dinner game with this irresistible Chicken with Tarragon Garlic Olives recipe—a mouthwatering medley of Mediterranean-inspired flavors. Succulent, golden-seared chicken thighs simmer to perfection in a fragrant sauce of garlic, dry white wine, and chicken broth, accented by fresh tarragon, briny green olives, and a bright splash of lemon juice. This one-pan dish combines ease with elegance, making it perfect for both busy nights and special occasions. With just 45 minutes from prep to plate, it's a flavorful feast that pairs beautifully with crusty bread, roasted potatoes, or a crisp green salad. Packed with aromatic herbs and savory goodness, it’s a must-try recipe for fans of bold yet effortless cooking.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 2 tablespoons Fresh tarragon, chopped
- 0.75 cup Pitted green olives, halved
- 1 tablespoon Lemon juice
Instructions
Preheat a large skillet over medium-high heat.
Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
Add the olive oil to the skillet, followed by the chicken thighs, skin-side down. Cook for 5-7 minutes, or until the skin is golden and crispy. Flip and cook the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1-2 minutes, or until fragrant, being careful not to burn it.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Pour in the chicken broth and stir to combine. Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and let simmer for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Add the chopped tarragon, halved green olives, and lemon juice to the skillet. Stir gently to combine and let cook for an additional 2-3 minutes, uncovered, to meld the flavors.
Taste the sauce and adjust the seasoning with more salt or pepper, if needed.
Serve the chicken thighs with the olive-tarragon sauce spooned over the top. Pair with crusty bread, roasted potatoes, or a simple green salad for a complete meal.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5981 mg | 260% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 1.8 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1571 mg | 33% | |
*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.
