Chicken with Tomatoes and Olives
Transport your taste buds to the Mediterranean with this rich and flavorful Chicken with Tomatoes and Olives recipe. Juicy, golden-seared chicken thighs are nestled in a fragrant tomato-based sauce infused with garlic, onions, and a medley of spices like oregano, paprika, and optional red pepper flakes for a hint of heat. The addition of briny green olives adds a tangy burst of flavor that perfectly complements the savory, slow-simmered sauce. Ready in just 45 minutes from start to finish, this one-pan dish is ideal for weeknight dinners or cozy weekend meals. Serve it over rice, creamy mashed potatoes, or with crusty bread to soak up every last drop of the luscious sauce. Keywords: Mediterranean chicken, chicken with olives and tomatoes, one-pan chicken recipe, easy chicken dinner, tomato olive sauce.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 14 ounces canned crushed tomatoes
- 0.5 cup chicken broth
- 0.5 cup green olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with a paper towel and season them on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5-6 minutes until the skin is golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Season the sauce with dried oregano, paprika, and optional red pepper flakes.
Return the chicken thighs to the skillet, nestling them into the tomato sauce. Reduce the heat to low, cover, and let the chicken simmer for 25 minutes.
After 25 minutes, uncover the skillet and stir in the halved green olives. Continue to simmer for another 5 minutes to allow the flavors to meld.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish the dish with fresh chopped parsley before serving.
Serve the chicken with its tomato and olive sauce over rice, mashed potatoes, or alongside crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 21.8 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3203 mg | 68% | |
*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.
