My Mediterranean Chicken with Olives
Elevate your dinner game with My Mediterranean Chicken with Olives, a flavor-packed dish that brings the sun-drenched flavors of the Mediterranean straight to your table. Juicy, golden-brown chicken thighs are nestled in a vibrant skillet of tender cherry tomatoes, briny kalamata olives, and fragrant garlic and onions, all simmered together with white wine and chicken broth for a sauce that’s as rich as it is delicious. Fresh parsley, oregano, and a splash of zesty lemon juice perfectly finish this easy, one-pan masterpiece, which pairs wonderfully with couscous, rice, or crusty bread. Ready in just 50 minutes, it’s the ideal choice for a cozy weeknight dinner or an impressive weekend meal that’s sure to wow your family or guests.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 2 cups cherry tomatoes, halved
- 0.75 cup kalamata olives, pitted
- 0.5 cup chicken broth
- 0.5 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh oregano leaves
- 1 tablespoon lemon juice
Instructions
Pat the chicken thighs dry with paper towels and season them on all sides with salt, pepper, and paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for an additional 2-3 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and sliced onions, cooking for 2-3 minutes until fragrant and softened.
Stir in the halved cherry tomatoes and cook for another 3-4 minutes until the tomatoes begin to release their juices.
Add the kalamata olives, chicken broth, and white wine. Stir to combine and bring the mixture to a simmer.
Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the sauce over the chicken and reduce the heat to medium-low. Cover the skillet and let it simmer for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
Uncover the skillet and stir in the fresh parsley, oregano, and lemon juice. Let everything cook for another 2 minutes to combine the flavors.
Serve the Mediterranean chicken hot with your favorite side dish, such as couscous, rice, or crusty bread. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 849 mg | 18% | |
*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.
