Chicken with White Wine and Olives
Elevate your weeknight dinner game with this irresistible Chicken with White Wine and Olives recipe! Juicy, bone-in chicken thighs are seared to golden perfection, then simmered in a fragrant sauce of dry white wine, savory chicken broth, and briny green olives. Infused with fresh thyme and brightened with a splash of lemon juice, this Mediterranean-inspired dish offers a perfect harmony of flavors. The recipe is easy to make in under an hour and pairs beautifully with crusty bread, fluffy rice, or roasted vegetables for a complete, restaurant-quality meal at home. Whether you’re entertaining guests or craving comfort food with a sophisticated twist, this one-pot marvel delivers both flavor and convenience. Perfect for keyword searches like "chicken with white wine sauce," "Mediterranean chicken skillet," and "easy one-pot chicken recipes," this dish is sure to become a new family favorite!
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 0.75 cup Pitted green olives, halved
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Directions
Step 1
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Step 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-7 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
Step 4
Pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 5
Add the chicken broth, green olives, and thyme sprigs to the skillet. Stir to combine, then return the chicken thighs to the skillet, skin side up. Cover with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
Step 6
Remove the lid and stir in the lemon juice. Adjust seasoning with additional salt, if needed.
Step 7
Garnish with chopped parsley and serve hot. Pair with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
| Serving size | (1741.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2655.1 |
| Total Fat 191.4g | 0% |
| Saturated Fat 47.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729mg | 0% |
| Sodium 7695.3mg | 0% |
| Total Carbohydrate 36.8g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 7.9g | |
| Protein 169.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 340.7mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 2391.2mg | 0% |
Source of Calories