Teresa's Olive Chicken
Transform your weeknight dinners with **Teresa’s Olive Chicken**, a Mediterranean-inspired masterpiece that’s bursting with flavor! This elegant yet approachable dish combines tender, golden-seared chicken thighs with the vibrant tang of green and Kalamata olives, infused with aromatic rosemary, thyme, and fresh garlic. A luscious sauce made with dry white wine, chicken stock, and citrusy lemon zest ties it all together, creating a perfect balance of savory and bright flavors. This one-pan recipe is ready in just 45 minutes, making it ideal for busy cooks who crave sophistication without compromising on time. Serve with crusty bread, fluffy rice, or roasted vegetables to soak up every drop of the irresistible sauce. Whether you’re hosting or indulging solo, Teresa’s Olive Chicken will always steal the show!
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup green olives (pitted)
- 1 cup kalamata olives (pitted)
- 3 tablespoons olive oil
- 4 cloves fresh garlic (minced)
- 1 whole lemon (zested and juiced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon flour (optional, for thickening)
Directions
Step 1
Pat the chicken thighs dry using paper towels. Season both sides with kosher salt and black pepper.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
Step 3
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic and cook for about 1 minute, or until fragrant.
Step 4
Add the white wine to the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Step 5
Stir in the chicken stock, lemon juice, lemon zest, chopped rosemary, and thyme. Bring the mixture to a gentle simmer.
Step 6
Return the chicken thighs to the skillet, nestling them into the sauce. Scatter the green and kalamata olives around the chicken. Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 7
If you'd like to thicken the sauce, remove 2 tablespoons of the cooking liquid and mix it with the flour to create a slurry. Stir the slurry back into the skillet and simmer for an additional 2-3 minutes until the sauce thickens.
Step 8
Taste the sauce and adjust seasoning if necessary. Serve Teresa's Olive Chicken hot, garnished with extra fresh herbs if desired. Pair with crusty bread, rice, or roasted vegetables.
Nutrition Facts
| Serving size | (1294.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2285.8 |
| Total Fat 174.9g | 0% |
| Saturated Fat 31.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 510.6mg | 0% |
| Sodium 6142.0mg | 0% |
| Total Carbohydrate 42.4g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 3.1g | |
| Protein 117.4g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 426.0mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 1366.4mg | 0% |
Source of Calories