Chicken with Tomatoes Olives and Fennel
Elevate your weeknight dinner game with this Mediterranean-inspired Chicken with Tomatoes, Olives, and Fennel. Juicy, golden-browned chicken thighs are nestled in a vibrant sauce of sweet cherry tomatoes, briny kalamata olives, and aromatic fennel, all infused with garlic, fresh thyme, and a splash of white wine. This one-skillet wonder goes from stovetop to oven, developing deep, complex flavors while keeping cleanup minimal. A final sprinkle of lemon zest adds a zesty brightness that ties the dish together perfectly. Ready in just an hour, this comforting yet elegant recipe is perfect paired with crusty bread, fluffy rice, or roasted potatoes, making it a standout choice for both busy weeknights or weekend entertaining.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 medium fennel bulb
- 2 cups cherry tomatoes
- 0.5 cup kalamata olives
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 0.5 cup white wine
- 0.5 cup chicken broth
- 6 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on both sides.
Trim the fennel bulb, cutting away any tough outer layers, and slice it thinly.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and cook for 5-6 minutes until the skin is golden and crispy. Flip the thighs and cook for another 3 minutes. Remove them from the skillet and set aside.
In the same skillet, add the sliced fennel and cook for 3-4 minutes until it starts to soften.
Add the garlic cloves, minced or thinly sliced, and cook for 1 minute until fragrant.
Stir in the cherry tomatoes, olives, white wine, and chicken broth. Bring the mixture to a simmer.
Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid.
Sprinkle the fresh thyme sprigs over the top.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle lemon zest over the dish for a bright, fresh flavor.
Serve the chicken with its tomato, olive, and fennel sauce spooned over the top. Pair with crusty bread, rice, or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 18.5 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3277 mg | 70% | |
*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.
