Recipe Chicken With Olives


Recipe Chicken With Olives is a simple meal to prepare, it’s also inexpensive and low in calories and fat. This recipe allows you to reduce the amount of cooked chicken you use for the night time dish, and make a stock from the bones that can then be frozen for another recipe.

Chicken with olives is a simple and quick recipe that makes a tasty meal.

Braised Chicken With Lemon and Olives

  • YIELD4 to 6 servings
  • TIME1 hour 45 minutes

Braised Chicken With Lemon and Olives

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised.


  • 8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
  •  Salt and pepper
  • ½ teaspoon red pepper flakes
  • 6 garlic cloves, minced
  • ½ teaspoon crushed fennel seeds
  • 1 tablespoon roughly chopped rosemary
  • 1 tablespoon olive oil
  • 2 Meyer lemons, cut in wedges
  • 1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
  • 1 cup chicken broth
  • 3 tablespoons chopped parsley

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  •  Nutritional Information


  1. Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  2. Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  3. Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Chicken With Olives


A scrumptious chicken pasta dish with green peppers, tomatoes, and green olives. Colorful, pretty, and yummy.

YIELDS:6 servings

PREP TIME:0 hours 15 mins

COOK TIME:1 hour 30 mins

TOTAL TIME:1 hour 45 mins


4 tbsp. Butter

4 tbsp. Olive Oil

6 pieces Chicken (I Used Thighs And Legs) With Skin

1 whole Medium Onion, Diced

5 cloves Garlic, Minced

2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces

1 whole (28 Oz. Size) Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped

1 c. White Wine (or Low Sodium Chicken Broth)


Freshly Ground Black Pepper

1/4 c. Heavy Cream

1 c. Whole Green Olives

12 oz. weight Linguine, Cooked Al Dente And Drained


Preheat oven to 375 degrees.

In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.

Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.

Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to “stir” in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.

Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired.

You’ll love this!

Chicken With Olives

Juicy, bone-in thighs and a buttery olive sauce are the perfect pairing!

On the table in under an hour, chicken with olives is simple enough for busy weeknights, yet elegant enough to be served at any special dinner party.

browned chicken thighs with olives in a white oval serving dish.

When you’re craving something new in your usual dinner lineup, try these delicious Mediterranean-inspired chicken thighs with olives and a buttery sauce. You won’t believe the amount of flavor that simple ingredients and spices can make!

Popular Chicken Recipes

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Sear chicken thighs in a deep skillet, then let them simmer in the olive pan sauce until tender and delectable. To serve, ladle the zingy olive sauce over the chicken. It is truly a mouth-watering experience!

Have leftover Kalamatas? Chop them up to sprinkle over this delicious Greek hummus or use some in a loaf of my easy Greek focaccia. I also have a delicious chicken scallopini recipe made with capers and Spanish olives that is so good!

Key ingredients & substitutions for Chicken with Olives

  • Chicken thighs — Use bone-in, skin-on thighs for best results. The bone helps the meat come out tender and evenly cooked, and the skin gets nice and crispy for added flavor and texture.
  • Extra virgin olive oil — Because this variety is cold-pressed, it has a more noticeable flavor that ties in perfectly with this olive chicken recipe.
  • Spices — Grab cayenne pepper, garlic powder, onion powder, smoked paprika, cumin, and Italian seasoning — plus salt and pepper. Pay close attention to the instructions below, as you’ll use different spices on each side of the meat.
  • Olives — Along with a jar of pitted Kalamatas, you’ll need Castelvetrano olives for this recipe. This variety is native to the southwestern region Sicily and boast an enticing green hue. The texture is a bit meaty, but the flavor is buttery-sweet and irresistible.
  • Shallots — Milder than onions, these bulbs have a delicate and sweet flavor with just the right amount of bite.
  • Lemons — Add both zest and freshly squeezed juice


  • If you can’t find Castelvetrano olives, try using pimento-stuffed green olives instead.
  • Although not entirely necessary, adding a bit of the salty brine from the Kalamata olive jar really boosts the flavor in this dish.

How to make olive chicken?

STEP 1 | Season and sear the meat

Mix the seasoning blends in separate bowls and pat the bone-in thighs with a paper towel until dry. Sprinkle the first mixture evenly over one side, then flip and coat the other side with the second mixture.

Place the chicken, skin-side down, in a hot skillet with oil. Cook until the skin is golden, then flip. Reduce the heat and cook for 2 additional minutes before transferring to a plate.


  • The chicken is seasoned differently on each side before cooking for maximum flavor. The skin side gets a sprinkling of salt, black pepper, and red cayenne pepper, while the other side is seasoned with a mix of savory spices.
stirring olives with shallots in a cast iron skillet; browned chicken thighs added back to the skillet with olives.

STEP 2 | Make the pan sauce

In the same skillet, cook the shallots until golden and soft. Add both varieties of olives and cook for another minute. Then, carefully pour in the broth and scrape any browned and crispy bits from the bottom of the pan. Stir in the lemon zest and juice, simmering until the liquid is reduced slightly.

STEP 3 | Simmer chicken thighs with olives

Nestle the meat into the pan and cover with a lid. Simmer until the thighs are cooked through, about 8-10 minutes.


  • Raw chicken can be dangerous to consume, so always use an instant read thermometer to check for doneness. Poultry will have an internal temperature of 165 degrees F when cooked through.
stirring butter and parsley into a skillet of chicken and olives.

STEP 4 | Add butter and fresh parsley

Transfer the skillet off of the heat and stir in the butter and parsley. To serve, ladle the olive sauce over the chicken.

chicken with olives in a cast iron skillet with a spoon drizzling sauce.

Frequently asked questions

Can I use boneless thighs to make chicken with olives?

Yes, but you will need to adjust the cooking time and method a bit. Sear the meat for just a few minutes on each side, then reduce the cooking time once the meat is added to the sauce. Once the internal temperature reads 165 degrees F, they’re done!

What’s the difference between Castelvetrano olives and green olives?

Castelvetrano is a specific variety grown on the island of Sicily, while green olives include any that are, well, green! They can come from several different countries — such as Italy, Spain, and France — and vary in flavor, size, and preservation method.

Can I save leftover chicken with olives?

Absolutely! Once cooled, transfer the meat and sauce to an airtight container and store in the refrigerator for up to 3 days. Reheat everything together on the stove, simmering until heated through.

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