Tender, juicy chicken thighs simmered with garlic, onions, herbs, lemon, and briny olives in a flavorful Mediterranean-style sauce. It’s an easy one-pan dinner with plenty of savory flavor and a delicious sauce for serving with rice, couscous, potatoes, or crusty bread.
Ingredients
For the Chicken
6 bone-in, skin-on chicken thighs, about 2½–3 lb
1½ tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried oregano
½ tsp ground cumin
For the Sauce
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1 cup green or Kalamata olives, pitted
1 cup chicken broth
½ cup dry white wine or additional chicken broth
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
½ tsp smoked paprika
½ tsp ground cumin
1 bay leaf
1 cup cherry tomatoes, halved — optional
2 tbsp fresh parsley, chopped
1 tbsp fresh cilantro or additional parsley
1 tbsp butter — optional, for finishing
Instructions
- Season the Chicken
Pat the chicken thighs very dry with paper towels. Season both sides with salt, pepper, paprika, oregano, and cumin.
- Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken skin-side down and cook for about 5–7 minutes, until the skin is golden brown and crisp.
Flip and cook for another 2–3 minutes.
Transfer the chicken to a plate. It does not need to be fully cooked yet.
- Cook the Onion and Garlic
Reduce the heat to medium.
Add the sliced onion to the same skillet and cook for 3–4 minutes, stirring occasionally.
Add the garlic and cook for another 30–60 seconds, just until fragrant.
- Build the Sauce
Pour in the white wine, if using, and scrape up the browned bits from the bottom of the skillet.
Simmer for about 2 minutes.
Add the chicken broth, lemon juice, lemon zest, oregano, smoked paprika, cumin, and bay leaf.
Stir well.
- Add the Olives
Stir in the olives and cherry tomatoes if using.
Return the chicken thighs to the skillet, skin-side up. The liquid should come about halfway up the chicken, but shouldn’t completely cover it.
- Finish Cooking
Stovetop method:
Cover partially and simmer gently for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Oven method:
Transfer the uncovered skillet to a preheated 400°F (200°C) oven and bake for approximately 20–25 minutes, until the chicken is cooked through and the skin is nicely browned.
- Finish the Sauce
Remove the bay leaf.
Taste the sauce and adjust salt, pepper, or lemon juice as needed. Remember that olives are already salty.
For a richer sauce, stir in 1 tablespoon butter at the end.
Sprinkle generously with fresh parsley.
- Serve
Serve the chicken thighs with plenty of the olive-filled sauce spooned over the top.
Great with:
Rice
Couscous
Quinoa
Roasted potatoes
Mashed potatoes
Crusty bread
Steamed vegetables
Greek salad
Recipe Details
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4–6
Course: Dinner
Cuisine: Mediterranean-inspired
Method: One-pan / skillet
Difficulty: Easy
Approximate Nutrition
Per serving, assuming 6 servings and without optional butter:
Calories: 390–440
Protein: 30–34g
Fat: 27–30g
Carbohydrates: 6–8g
Fiber: 1–2g
Sodium: varies considerably depending on the olives and broth
Nutrition is approximate and varies according to chicken size, skin consumption, olives, and other ingredients.
Nut & Allergen Information
Tree nuts: None
Peanuts: None
Dairy: None as written
Eggs: None
Wheat/Gluten: None if using gluten-free chicken broth and gluten-free seasonings
Soy: None
Sesame: None
Naturally Nut-Free
Yes, this recipe contains no tree nuts or peanuts.
Dairy-Free
Yes, if the optional butter is omitted or replaced with dairy-free butter/olive oil.
Gluten-Free
The ingredients are naturally gluten-free, but check packaged chicken broth, olives, and seasonings for gluten-containing additives if strict gluten avoidance is required.
Easy Substitutions
Chicken thighs:
Boneless skinless thighs can be used. Reduce the cooking time and check for doneness early.
Olives:
Use green olives, Kalamata olives, Castelvetrano olives, or a mixture.
White wine:
Replace with additional chicken broth.
Chicken broth:
Vegetable broth can work, although chicken broth gives the sauce a richer flavor.
Fresh lemon:
Bottled lemon juice can work in a pinch, but fresh lemon gives better flavor.
Herbs:
Use fresh thyme, rosemary, parsley, or cilantro according to preference.
Cherry tomatoes:
Replace with chopped Roma tomatoes or roasted red peppers.
Helpful Tips
Pat the chicken dry before seasoning; this helps the skin brown properly.
Don’t move the chicken around while searing.
Use pitted olives for easier serving.
Because olives and broth can both be salty, taste the sauce before adding extra salt.
For crispier chicken skin, leave the skillet uncovered during the final cooking stage.
Add fresh lemon juice at the end for a brighter Mediterranean flavor.
Let the chicken rest for 5 minutes before serving.
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.
Reheating:
Warm gently in a covered skillet over medium-low heat with a splash of broth. You can also microwave individual portions.
Freezing:
The cooked chicken and sauce can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently.
Make ahead:
The sauce can be prepared ahead of time. Reheat it and add freshly cooked chicken when ready to serve.
Q&A
Q: Can I use boneless chicken thighs?
Yes. Boneless thighs cook faster, so begin checking them after about 15–18 minutes of simmering.
Q: Can I use chicken breasts?
Yes, but chicken breasts are leaner and can dry out more easily. Use thick pieces and avoid overcooking.
Q: Can I use only green olives?
Absolutely. Green olives give the dish a brighter, more briny flavor.
Q: Can I use only Kalamata olives?
Yes. Kalamata olives provide a deeper, fruitier Mediterranean flavor.
Q: Do I need to use white wine?
No. Simply replace it with chicken broth.
Q: Can I make this dairy-free?
Yes. Skip the optional butter and use olive oil if you want additional richness.
Q: Is this recipe keto-friendly?
It can fit a low-carbohydrate meal plan because it contains relatively few carbohydrates. Serve it with non-starchy vegetables instead of rice, bread, or potatoes.
Q: Can I add vegetables?
Yes. Bell peppers, zucchini, spinach, mushrooms, artichokes, and tomatoes work especially well.
Q: Can I make it spicy?
Yes. Add ¼–½ tsp red pepper flakes or a little chopped chili pepper to the sauce.
Q: How do I keep the chicken skin crispy?
Sear the chicken skin-side down until deeply golden, and avoid covering it during the final stage of cooking.
Q: What if my sauce is too salty?
Add a little unsalted chicken broth and fresh lemon juice. You can also add more tomatoes or vegetables to dilute the saltiness.
Q: Can I make this in a slow cooker?
Yes, but the chicken skin won’t become crispy. Sear the chicken first, then cook with the sauce and olives on LOW for about 4–5 hours or until the chicken reaches 165°F (74°C).
Q: What makes this dish Mediterranean-style?
The combination of olive oil, olives, garlic, lemon, oregano, herbs, and tomatoes gives it a classic Mediterranean-inspired flavor profile.
Q: Can I add feta cheese?
Yes. Crumble a little feta over the finished chicken just before serving for extra creaminess and tang.
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