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chicken thighs with olives italian recipe

Italian Chicken Thighs with Olives

A one-pan Italian chicken dish with olives, wine, and aromatics. The chicken is seared, then gently braised until tender. Choose a bright lemon and white wine sauce or a deeper tomato and red wine version.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean, Sicilian-style
Calories: 520
Ingredients Method Notes

Ingredients
  

Main
  • 6 bone-in skin-on chicken thighs
  • Salt
  • Black pepper
  • 2 tablespoons olive oil
Aromatics
  • 1 large red onion sliced
  • 2 garlic cloves lightly smashed or sliced
Olives and brine
  • ¾ cup olives pitted (Castelvetrano, Kalamata, Cerignola, or mix)
  • 1 –2 tablespoons capers drained
Liquids
  • ¾ cup wine
  • White wine for lemon version
  • Red wine for tomato version
  • ½ cup chicken broth or water
  • Choose ONE sauce path
Lemony Sicilian version
  • 1 lemon sliced thin
  • 1 teaspoon dried oregano
Rustic tomato version
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
Optional finish
  • Kale or chard chopped
  • Extra olive oil for serving

Method
 

Pat chicken dry with paper towels. Season all sides with salt and pepper.
    Heat a 12-inch oven-safe skillet over medium heat. Add olive oil.
      Place chicken skin-side down. Sear 4–5 minutes until golden and fat renders. Flip and sear 2–3 minutes more. Remove chicken to a plate.
        Add sliced onion to the same pan. Cook 2–3 minutes until soft.
          Add garlic. Stir for 30 seconds until fragrant.
            Pour in wine. Scrape the browned bits from the pan with a wooden spoon.
              Add olives and capers.
                Choose sauce path:
                1. Lemon version: add lemon slices and oregano.
                2. Tomato version: stir in tomato paste, then crushed tomatoes.
                Add broth. Stir gently.
                  Nestle chicken back into the sauce, skin side up.
                    Cover with a tight lid.
                      Braise on low heat or in a 325–350°F oven for 35–40 minutes, until tender.
                        If using greens, add during the last 5 minutes.
                          Taste sauce. Adjust salt or add a squeeze of lemon if needed.
                            Rest 5–10 minutes before serving. Spoon sauce over chicken.

                              Notes

                              • Bone-in, skin-on thighs give the best flavor and moisture.
                              • Always pit olives so every bite stays smooth and safe.
                              • Keep the lid on for most of the braise to protect texture.
                              • Reheat gently with a splash of broth or wine.
                              • Flavors deepen after one day in the fridge.
                              • Serve straight from the skillet for a rustic table feel.