Sicilian Skillet Chicken
Transform your dinner routine with this irresistible Sicilian Skillet Chicken recipe, a one-pan masterpiece brimming with bright Mediterranean flavors. Juicy bone-in, skin-on chicken thighs are pan-seared until golden and crispy, then simmered in a vibrant sauce of cherry tomatoes, briny kalamata olives, tangy capers, and aromatic garlic, all enhanced with a splash of white wine or chicken broth. Infused with fragrant oregano and finished with fresh basil, this hearty dish is both elegant and easy to prepare. Perfect for busy weeknights or intimate dinner parties, this recipe pairs beautifully with crusty bread, roasted potatoes, or al dente pasta to soak up every last bit of the zesty sauce. Ready in under an hour, this flavorful skillet meal is a testament to the robust simplicity of Sicilian cuisine.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup kalamata olives, pitted
- 2 tablespoons capers, drained
- 1 cup white wine or chicken broth
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil leaves, chopped
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the chicken thighs skin side down and sear for 5–7 minutes until the skin is golden and crisp. Flip the chicken and sear the other side for 3–4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the cherry tomatoes, kalamata olives, capers, white wine (or chicken broth), oregano, and red pepper flakes (if using). Simmer for 3–5 minutes to allow the flavors to meld.
Return the chicken thighs to the skillet, skin side up, nestling them into the tomato mixture. Spoon some of the sauce over the chicken but ensure the skin remains uncovered to maintain crispiness.
Reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and tender.
Remove the skillet from the heat. Sprinkle the dish with fresh basil and serve hot. Pair with crusty bread, roasted potatoes, or a side of pasta to complete the meal.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7326 mg | 319% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.7 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3266 mg | 69% | |
*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.
