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Flavorful Mediterranean Chicken Thighs with Olives and Tomatoes

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A comforting and vibrant Mediterranean dish featuring bone-in, skin-on chicken thighs simmered with briny olives and sun-ripened tomatoes, creating a juicy, savory sauce perfect for cozy dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 1½ cups cherry or grape tomatoes, halved (or canned diced tomatoes)
  • ¾ cup pitted, roughly chopped mixed olives (green and Kalamata)
  • ½ cup dry white wine or chicken broth
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped for garnish

Instructions

  1. Pat chicken thighs dry with paper towels and season generously with about 1 teaspoon salt and ½ teaspoon pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 6-7 minutes until skin is golden and crisp. Flip and cook an additional 4 minutes. Transfer chicken to a plate and set aside.
  3. Lower heat to medium. In the same pan, add chopped onion and minced garlic. Stir frequently for 3-4 minutes until softened and fragrant but not browned.
  4. Add halved tomatoes and chopped olives. Cook until tomatoes soften and release juices, about 5 minutes.
  5. Pour in white wine or chicken broth to deglaze the pan, scraping up browned bits. Add oregano, thyme, and red pepper flakes if using. Stir to combine.
  6. Return chicken thighs to the pan, nestling them skin-side up into the sauce. Reduce heat to low, cover loosely, and simmer gently for 20-25 minutes until chicken is cooked through (internal temperature 165°F). Occasionally spoon sauce over chicken to keep moist.
  7. Remove lid, increase heat to medium-high, and cook uncovered for 3-5 minutes to thicken sauce if needed. Sprinkle with fresh parsley or basil before serving.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Use a mix of green Castelvetrano and Kalamata olives for balanced flavor. Deglaze pan with wine or broth to capture caramelized bits. Simmer low and slow to keep chicken tender. Add fresh herbs at the end for brightness. If sauce is watery, remove chicken and simmer sauce longer. A squeeze of fresh lemon juice at the end adds zest.

Nutrition

Keywords: Mediterranean chicken, chicken thighs, olives, tomatoes, easy dinner, one pan meal, healthy chicken recipe, gluten-free, quick chicken recipe

Find it online: https://eliplate.com/flavorful-mediterranean-chicken-thighs-recipe-easy-homemade-olives-and-tomatoes/