Sicilian Chicken
Savor the rich, Mediterranean flavors of Sicilian Chicken, a one-pan masterpiece that's both comforting and elegant. This recipe highlights bone-in, skin-on chicken thighs seared to golden perfection and simmered in a vibrant tomato-based sauce infused with the bold flavors of kalamata olives, capers, garlic, and oregano. A touch of red pepper flakes adds a subtle kick, while fresh parsley brightens the dish. Perfect for weeknight dinners or special occasions, Sicilian Chicken is incredibly versatile—serve it over al dente pasta, fluffy rice, or with crusty bread to soak up every last drop of the luscious sauce. Ready in just one hour, this classic Italian-inspired dish combines simplicity and sophistication to bring a taste of Sicily right to your table!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes (with juice)
- 1 cup chicken broth
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs generously with salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the canned diced tomatoes (with their juice), chicken broth, kalamata olives, capers, dried oregano, and red pepper flakes. Mix well to combine and bring the sauce to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the sauce, skin-side up. Reduce the heat to low, cover the skillet, and let the chicken simmer for 25-30 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F).
Remove the lid and simmer uncovered for an additional 5-7 minutes to allow the sauce to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish the dish with freshly chopped parsley and serve hot over pasta, steamed rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6150 mg | 267% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.3 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2836 mg | 60% | |
*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.
