This Chicken Thighs with Tomatoes and Olives recipe only takes 20 minutes to prepare and is the perfect warm dinner to make for your family or friends. Simple & quick, this 8-ingredient Spanish chicken inspired dinner recipe is one everyone will love. You can't go wrong with Seared & braised chicken thighs in a luscious bursting tomato & olive sauce!
I've paired juicy and moist bone-in chicken thighs with two kinds of olives (green and black), bright and bursting cherry tomatoes and flavorful aromatics & herbs to create the perfect weeknight chicken dinner recipe.
This is by no means an authentic recipe, but it is lightly inspired by the classic Chicken Provençal recipe. I didn't include white wine in my recipe, but you can easily add some and simmer it with the sauce.
I'd say this is a cross between the Italian Chicken Provençal and a Spanish chicken recipe. As a chef, sometimes I make recipes up, like this one, in my kitchen and only after do I realize that the inspiration for the ingredient pairings was very much inspired by a specific type of cuisine.
Why you'll love this recipe
The ingredients used in this dish are nothing fancy, but paired together yield such an incredible dish!
- Easy to make - This Chicken Thighs with Tomatoes and Olives recipe is very easy, doesn't require any fancy equipment or preparation methods.
- Only takes 20 minutes to prepare - The prep time is very limited making for a quick delicious dinner for the family! Once prepped, set it in the oven and forget it until it's ready.
- Uses simple everyday ingredients. I won't be asking you to search for ingredients that are hard to find! This chicken recipe uses mostly pantry staples, you may need to buy some extra olives and tomatoes, which can be found at all grocery stores.
- Naturally gluten free and dairy free - This recipe doesn't use any gluten or dairy, so it is the perfect allergen friendly dinner idea.
Jump to:
Ingredients
You only need simple and fresh ingredients for this recipe that you can easily find at any grocery store:
- Chicken thighs - I use skin-on bone-in chicken thighs because they always stay juicy and are nearly impossible to dry out.
- Fine sea salt - It's so important to salt your food well so it has flavor. You can also use kosher salt!
- Avocado oil - Neutral oil is best for searing chicken so it has a lower smoke point and doesn't burn. I like to use avocado oil but you can also use a grapeseed or canola oil.
- Yellow onion - The onions become jammy in this recipe and get mixed with the burst tomatoes for the ultimate flavor punch!
- Garlic - Garlic is flavorful and aromatic and works perfectly in this recipe.
- Colorful Tomato Medley - These small baby tomatoes are perfect in this recipe because they come in a stunning colorful assortment and are bursting with flavor.
- Olives - I love the combination of Pimiento Manzanilla olives and Black olives. I simply crush them with my fingertips to give them a rough "chop" of sorts.
- Fresh thyme- I think thyme is such an underrated herb that needs more attention!
- Granulated sugar - The sugar enhances the flavor of the tomatoes and allows the jammy saucy onions & tomatoes to caramelize to perfection.
- Ground black pepper - This is an essential ingredient for well balanced dishes! A little bit of pepper goes a long way.
- Fresh parsley - Once the chicken is baked, we brighten up the dish with fresh parsley. Not only does it taste delicious, but it looks vibrant and fresh.
Instructions
Making these Chicken Thighs with Tomatoes and Olives is super straight forward. Here's how to make it.
Step one: Sear the salted chicken thighs in hot oil until the skin is golden and crisp, about 3-5 minutes.
Step two: Sautée the onions and garlic in the residual oil from the chicken and then add the tomatoes, olives, salt, thyme and sugar.
Step three: Carefully place chicken thighs back into the pan and spoon the hot tomato-olive liquid over each chicken thigh so they’re coated in flavor. Sprinkle with salt and pepper and bake covered for 40 minutes.
Step four: Uncover at the 40 minute mark, baste with the tomato liquid and cook at 425°F for 20 minutes. Allow chicken to cool 5-10 minutes before serving. Garnish with fresh parsley!
Expert tips
- Make sure your pan is hot before & while searing the chicken so that the skin will get crispy and won't stick to the pan. If your chicken is sticking to the pan it's because the skin hasn't cooked for long enough yet or the pan isn't hot enough.
- Slice half the tomatoes in half and leave the remaining whole. This will help the tomatoes "burst" faster since they're already open and their juices will come out and form a saucy texture.
- Using fresh garlic is key since it lends such an integral flavor to the sauce of this dish.
Recipe substitutions
Here are a handful of ways you can change up this chicken recipe.
- Onions - Use a red onion or a 3 shallots instead of a yellow onion.
- Sugar - Instead of sugar, use honey or maple syrup! If you prefer to leave out sweetener, that is ok too.
- Olives - Use another variation of olives in place of my recommended Pimiento Manzanilla olives and Black olives.
- Parsley - Swap the parsley for other fresh herb such as cilantro or dill. Choose whichever herb you like the most!
- Chicken thighs - If you prefer chicken breast, you can easily make this recipe with boneless skinless chicken breast. The cook time will be a bit less than if using chicken thighs.
Recipe Variations
There are many options for sprucing up this simple chicken dish.
- Roast chicken tray bake - If you don't have an over safe skillet, forget about braising the chicken and bake everything on a sheet pan in the oven. It will still have a delicious flavor!
- Roast chicken with Potatoes in tomato sauce- If you want to bulk up this recipe, add very thinly sliced potatoes to the tomato mixture before adding the chicken on top and baking.
- Italian chicken - Give the chicken an Italian flavor by adding 1 tablespoon of Italian Seasoning into the cooked tomatoes.
- Pepper & tomato chicken - Swap half of the tomatoes for sliced bell peppers.
- Greek chicken tray bake - Use Kalamata olives for all of the olives in the recipe for a greek-style chicken. Also sprinkle lemon juice on the dish before serving.
What to serve on the side
- Cooked Jasmine or Basmati rice
- Cooked orzo
- Cooked quinoa
- Simple side salad
- Mashed potatoes
- Extra freshly chopped green olives for garnish
Recipe FAQ's
The answer is yes and no! When we cover the chicken thighs and cook them in the liquid tomatoes we are essentially braising them. Once we uncover the pan, they're more susceptible to drying out. So when they're covered they should be continuing to get juicier and have a much lower chance of overcooking.
Yes! Easily add ½ to 1 cup of a dry white wine to the tomatoes while they're simmering.
I'm a rice gal, so I'll suggest a Jasmine or Basmati rice on the side, so you can spoon the onion-tomato liquid on top and eat it all in a bowl together.
About 3 people. If each person eats 2 chicken thighs, there will be enough for 3 servings.
Reheating and Storing
Storing: Store cooked and fully cooled chicken with all the liquid and tomatoes in a pan, covered tightly, in the fridge for up to four days before eating.
Freezing: To store the saucy tomato-olive chicken, allow it to cool completely after baking. Store in a freezer safe container or bag in the freezer for up to 3 months. Remove from the freezer and place in the fridge 1 day before eating to defrost.
Reheating: Cooked chicken from the fridge can be reheated in the microwave until warmed through. Alternatively, you can place the chicken with the sauce in a pan in the oven, covered, at 350°F for about 12-15 minutes.
More chicken recipes
Here are some of my favorite chicken recipes you can make too!
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.
Chicken Thighs with Tomatoes and Olives
Ingredients
- 6 chicken thighs skin-on bone-in
- 2 ½ teaspoon fine sea salt
- 3 tablespoon avocado oil (or other neutral oil)
- 1 medium onion sliced into thicken semi circles
- 4 garlic cloves sliced
- 2 pints colorful cherry tomatoes half sliced and half whole
- ½ cup pimiento manzanilla olives crushed
- ½ cup pitted black olives crushed
- 1 tablespoon fresh thyme chopped
- 1 teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- 2 tablespoon fresh parsley
Instructions
- Preheat the oven to 350°F.
- In an oven-safe pan with high sides (I use a wide dutch oven pan), add 2 tablespoons of avocado oil. Heat on a medium flame until slightly sizzly.
- Pat the chicken thighs dry with paper towel and sprinkle both sides of the with 1 teaspoon salt total.
- Place half of the chicken thighs, skin side down, into the hot oil. Cook for about 5 minutes or until the skin easily pulls away from the pan and is a golden yellow color. Turn the chicken over and cook for 1 minute. Transfer to a plate.
- Repeat the chicken cooking process in Step 3 with the remaining 3 chicken thighs. Place chicken thighs onto the plate with the other pieces from before.
- The pot should still be hot with leftover oil. To the pot, add the sliced onion and garlic. Cook 3 minutes until onions are beginning to become translucent.
- Next, add 1 tablespoon oil, tomatoes, green olives and black olives and mix to combine. Cook for 4-5 minutes until the tomato juices appear. Sprinkle with 1 teaspoon salt, chopped thyme and sugar. Cook for another 2 minutes.
- Carefully place chicken thighs back into the pan and spoon the hot tomato-olive liquid over each chicken thigh so they’re coated in flavor.
- Sprinkle ½ teaspoon salt over the entire pan of chicken along with black pepper.
- Cover the pan with an oven-safe lid (or aluminum foil) and bake for 35 minutes.
- Uncover at the 30 minute mark, baste with the tomato liquid and cook at 425°F for 15 minutes.
- Allow chicken to cool 5-10 minutes before serving. Garnish with fresh parsley.
Notes
- Make sure your pan is hot before & while searing the chicken so that the skin will get crispy and won't stick to the pan. If your chicken is sticking to the pan it's because the skin hasn't cooked for long enough yet or the pan isn't hot enough.
- Onion Substitute: Use a red onion or a 3 shallots instead of a yellow onion! This can be super delicious and yield different results.
- Sugar Substitute: Swap sugar for honey or maple syrup! If you don't have sugar at home or want this to be healthier, don't worry, you can use maple syrup or honey instead.
- Olive Substitute: Use another variation of olives in place of my recommended olives.
- Parsley Substitute: Swap for other fresh herb such as cilantro or dill.
- Storage: This dish can be stored in the fridge for up to 3 days before eating.
Kelly Holiday says
Made this in my pampered chef Dutch oven. It was delicious. I made fresh garlic bread on the side that was perfect for mopping up the saucey vegetables
Dalya Rubin says
A dutch oven is my fave! I love that you served it with garlic bread, yum!!
Liz says
I made this last night. Delicious, easy, and healthy--the weeknight dinner trifecta! My chicken thighs came out just a bit overcooked, so I'll reduce the oven time next time. No criticism of the recipe, I should've kept a better eye on it. But with this nice sauce, the chicken wasn't dry. Thanks for sharing!
Jessica Rivers says
I made this last night and OMG this is probably one of the best meals I've ever cooked or eaten! Was SOOO good! All I did different was seasoned chicken with cavenders and Tony's and left out the sugar. Served over bow tie pasta. Thank you for this recipe it will be in the weekly rotation for sure!
Dalya Rubin says
Hi Jessica! Wow, this is so amazing to hear and truly makes my day. I love that you adapted the recipe and made it your own!
Teresa says
Excellent recipe!!! Delicious!!! I made this recipe with a couple substitutions I used Kalamata olives instead of regular black olives and boneless chicken thighs and shortened the baking time to 25 minutes. I definitely will make this recipe with bone in chicken thighs and regular black olives when I have them on hand. I added about a half cup of sake and omitted the sugar. I served this dish with rice.
Kevin says
I’ll be making this many times in the future!