Mediterranean Braised Chicken with Olives & Tomatoes

Table of Contents

Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4

This Mediterranean Braised Chicken with Olives & Tomatoes is a rustic, one-pan dish that brings the bold, sun-drenched flavors of the Mediterranean straight to your table. Juicy chicken thighs are seared to golden perfection, then slowly braised with tomatoes, garlic, herbs, and briny olives until tender and flavorful. The sauce is rich and aromatic, perfect for spooning over couscous, rice, or crusty bread. It’s comfort food with a bright, healthy twist—simple enough for a weeknight dinner but elegant enough for guests.

Ingredients

Protein

4–6 chicken thighs (bone-in, skin-on)

Vegetables & Herbs

3 cloves garlic, minced

1 medium onion or 2 shallots, finely sliced

1½ cups cherry tomatoes (halved) or 1 can (14 oz) diced tomatoes

2 tbsp fresh parsley, chopped (plus extra for garnish)

1 tsp dried oregano or herbes de Provence

Pantry & Liquids

2 tbsp extra virgin olive oil

½ cup chicken broth or stock

¼ cup dry white wine (optional but adds depth)

½ cup olives (green, Kalamata, or a mix), pitted

Salt and black pepper, to taste

Instructions

Prepare the chicken:
Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.

Sear the chicken:
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin side down, and sear for 4–5 minutes per side until golden brown. Remove and set aside.

Sauté the aromatics:
In the same pan, reduce heat to medium. Add the onion (or shallots) and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

Deglaze the pan:
Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for about a minute to reduce slightly.

Add the tomatoes and herbs:
Stir in the cherry or diced tomatoes, oregano (or herbes de Provence), and chicken broth. Bring to a gentle simmer.

Braise the chicken:
Return the chicken thighs to the pan, skin side up. Add the olives around them. Cover and let simmer on low heat for 25–30 minutes, until the chicken is tender and cooked through (internal temp should reach 165°F or 74°C).

Finish and garnish:
Remove the lid and simmer uncovered for another 5 minutes to thicken the sauce slightly. Taste and adjust seasoning. Sprinkle with fresh parsley before serving.

Serve:
Serve warm with couscous, rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.

Tips

Sear for flavor:
Don’t rush the browning step. A well-seared crust locks in juices and adds a deeper flavor to the sauce. The browned bits on the bottom of the pan are the base of the dish’s richness.

Use a heavy-bottomed pan:
A Dutch oven or deep skillet distributes heat evenly, helping the chicken cook gently without burning.

Choose quality olives:
Kalamata olives bring a rich, fruity flavor, while green olives add brightness. A mix of both gives the best balance.

Variations

With Vegetables:
Add sliced bell peppers, zucchini, or artichoke hearts in the last 15 minutes of cooking for more color and texture.

Tomato-Free Version:
Replace tomatoes with roasted red peppers and a splash of lemon juice for a milder, slightly smoky flavor.

Spicy Mediterranean:
Stir in a pinch of red pepper flakes or a chopped chili for gentle heat.

Herb Swap:
Try rosemary, thyme, or basil instead of oregano for a different Mediterranean note.

Boneless Chicken Option:
Boneless, skinless thighs or breasts work too. Reduce the braising time to 20–25 minutes, since they cook faster.

Add Chickpeas:
Stir in 1 cup of cooked chickpeas during the last 10 minutes for extra heartiness and a boost of protein and fiber.

Oven-Braised Version:
After adding the chicken back into the pan, transfer it (covered) to a 375°F (190°C) oven for 30–35 minutes. This helps the chicken stay moist and evenly cooked.

For Entertaining:
Finish the dish with crumbled feta or shaved Parmesan and serve it right from the pan for a rustic, Mediterranean-style presentation.

Q&A

Q: Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts are leaner and cook faster. To prevent them from drying out, reduce the braising time to about 20–25 minutes and keep the sauce simmering gently.

Q: Can I make this ahead of time?
Definitely. This dish actually tastes better the next day as the flavors deepen. Cool completely, store in an airtight container, and refrigerate for up to 3 days. Reheat on the stove over low heat until warmed through.

Q: Can I make it without wine?
Yes. Just replace the wine with an equal amount of chicken broth and add a squeeze of lemon juice or a splash of vinegar for acidity.

Q: What should I serve it with?
It pairs beautifully with couscous, rice, roasted potatoes, or crusty bread. For a lighter meal, serve alongside a green salad or sautéed vegetables.

Q: Can I freeze it?
Yes. Once cooled, store the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Nutrition

(per serving, based on 4 servings)

(Approximate values, may vary based on ingredients and portion size)

Calories: 365

Protein: 27g

Fat: 25g

Carbohydrates: 6g

Fiber: 2g

Sugar: 3g

Sodium: 720mg

Calcium: 6% DV

Iron: 12% DV

Conclusion

Mediterranean Braised Chicken with Olives & Tomatoes is a perfect example of simple ingredients creating big flavor. The tender chicken, simmered in a fragrant sauce of garlic, herbs, and olives, captures the essence of coastal Mediterranean cooking—comforting, colorful, and full of life. It’s an ideal dish for slow, easy dinners or casual gatherings, and the leftovers are even better the next day. Serve it with something to soak up the sauce, and you’ve got a complete, heartwarming meal.