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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Reduce the heat to medium and add the chopped onion to the skillet. Sauté for 3-4 minutes until softened, stirring occasionally.

Step 4

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

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.

Step 6

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.

Step 7

Simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 8

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 9

Garnish with freshly chopped parsley before serving, if desired.

Step 10

Serve the Tomato and Olive Chicken warm with crusty bread, rice, or your favorite side dish.

Nutrition Facts

Serving size	1739.6 grams (1739.6g)

Amount per serving	% Daily Value*
Calories	2855

Total Fat 223.00g	286%
Saturated Fat 55.30g	276%
Polyunsaturated Fat 6.10g
Cholesterol 737mg	246%
Sodium 5478mg	238%
Total Carbohydrate 41.10g	15%
Dietary Fiber 15.50g	55%
Total Sugars 18.50g
Protein 171.50g	343%

Vitamin D 0IU	0%
Calcium 391mg	30%
Iron 16mg	87%
Potassium 3355mg	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.

Source of Calories

Fat: 70.2%

Protein: 24.0%

Carbs: 5.8%