Chicken with Sun Dried Tomatoes Olives

Indulge in the vibrant Mediterranean flavors of Chicken with Sun-Dried Tomatoes and Olives, a one-pan recipe that’s as delicious as it is easy to make. Juicy, golden-seared chicken thighs are simmered in a fragrant sauce infused with garlic, chicken broth, chopped sun-dried tomatoes, and briny Kalamata olives, all enhanced with fresh rosemary and thyme. This dish can be made with or without a touch of creamy richness from optional heavy cream, offering versatility to suit your taste. Ready in just 40 minutes, this recipe is perfect for a weeknight dinner or an impressive meal for guests. Serve it with crusty bread, fluffy rice, or roasted vegetables to soak up every drop of the savory, herbaceous sauce. A sprinkle of fresh parsley adds the perfect finishing touch to this Mediterranean-inspired masterpiece! Keywords: Mediterranean chicken recipe, chicken with olives and sun-dried tomatoes, easy one-pan chicken dinner.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 1 cup Chicken broth
• 0.5 cup Sun-dried tomatoes in oil, chopped
• 0.5 cup Kalamata olives, pitted and halved
• 1 teaspoon Fresh rosemary, chopped
• 1 teaspoon Fresh thyme, chopped
• 0.25 cup Heavy cream (optional)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt, black pepper, and paprika.

Step 2

Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute or until fragrant.

Step 4

Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the pan.

Step 5

Stir in the chopped sun-dried tomatoes, Kalamata olives, rosemary, and thyme. Let the mixture simmer for 2-3 minutes.

Step 6

Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chicken cook for 15 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).

Step 7

For a creamier sauce, stir in the heavy cream during the last 2 minutes of cooking, if desired.

Step 8

Taste the sauce and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Step 9

Serve warm with your choice of side, such as crusty bread, rice, or roasted vegetables.

Nutrition Facts

Serving size	(1184.2g)

Amount per serving	% Daily Value*
Calories	2174.8

Total Fat 149.4g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 816.8mg	0%
Sodium 5886.6mg	0%
Total Carbohydrate 41.0g	0%
Dietary Fiber 13.9g	0%
Total Sugars 19.3g
Protein 169.4g	0%

Vitamin D 42IU	0%
Calcium 287.6mg	0%
Iron 11.8mg	0%
Potassium 2907.1mg	0%

*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: 61.5%

Protein: 31.0%

Carbs: 7.5%