Tomato and Olive Chicken
Savor the rich Mediterranean flavors of Tomato and Olive Chicken, a hearty one-skillet recipe that's perfect for weeknight dinners or relaxed weekend meals. Tender, bone-in chicken thighs are seared to golden perfection and then simmered in a rustic tomato sauce infused with garlic, onions, and fragrant oregano. Briny kalamata olives and a hint of paprika add depth and vibrancy to the dish, while a sprinkle of fresh parsley provides the perfect finishing touch. This comforting recipe is ready in under an hour, making it an easy yet elegant option to impress family or guests. Serve it with crusty bread or fluffy rice to soak up the irresistible sauce, and enjoy a wholesome meal packed with bold, satisfying flavors. Keywords: Mediterranean chicken recipe, tomato and olive chicken, one-skillet chicken dinner, easy chicken dinner idea.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 0.5 cup chicken broth
- 0.5 cup kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown. Flip and cook for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the chopped onion to the skillet. Sauté for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the canned diced tomatoes, chicken broth, kalamata olives, dried oregano, and paprika. Simmer the mixture for 2-3 minutes, scraping up any browned bits stuck to the bottom of the skillet.
Return the chicken thighs to the skillet, nestling them into the tomato and olive sauce. Cover the skillet with a lid and reduce the heat to medium-low.
Simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving, if desired.
Serve the Tomato and Olive Chicken warm with crusty bread, rice, or your favorite side dish.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.5 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3355 mg | 71% | |
*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.
