Chicken with White Wine and Olives
Elevate your weeknight dinner game with this irresistible Chicken with White Wine and Olives recipe! Juicy, bone-in chicken thighs are seared to golden perfection, then simmered in a fragrant sauce of dry white wine, savory chicken broth, and briny green olives. Infused with fresh thyme and brightened with a splash of lemon juice, this Mediterranean-inspired dish offers a perfect harmony of flavors. The recipe is easy to make in under an hour and pairs beautifully with crusty bread, fluffy rice, or roasted vegetables for a complete, restaurant-quality meal at home. Whether you’re entertaining guests or craving comfort food with a sophisticated twist, this one-pot marvel delivers both flavor and convenience. Perfect for keyword searches like "chicken with white wine sauce," "Mediterranean chicken skillet," and "easy one-pot chicken recipes," this dish is sure to become a new family favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 0.75 cup Pitted green olives, halved
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-7 minutes until 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 diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
Pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, green olives, and thyme sprigs to the skillet. Stir to combine, then return the chicken thighs to the skillet, skin side up. Cover with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
Remove the lid and stir in the lemon juice. Adjust seasoning with additional salt, if needed.
Garnish with chopped parsley and serve hot. Pair with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7695 mg | 335% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.9 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2391 mg | 51% | |
*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.
