Chicken with Olives: A Mediterranean-Inspired Comfort Classic

By Medha deb

Created on Sep 16, 2025

Chicken with Olives: A Mediterranean-Inspired Comfort Classic_image

There’s something undeniably satisfying about a meal that marries bold flavors and rustic comfort in one skillet. Chicken with Olives is a homestyle dish layered with juicy chicken, mellow sautéed peppers, the lively zing of green olives, and a fresh tomato sauce. Whether you’re craving a hearty weeknight dinner or looking to impress guests with a colorful and eye-catching main course, this Mediterranean-inspired classic delivers with every bite.

Why Chicken With Olives?

Chicken with olives is more than just a midweek meal—it’s a celebration of Mediterranean flavors and textures, featuring:

Juicy bone-in chicken pieces for rich, succulent results
Sweet bell peppers that add color and natural sweetness
Green olives for briny complexity
Ripe tomatoes that become the backbone of a savory sauce
Simple pantry spices that enhance but never overpower the star ingredients

The Origin and Appeal

Chicken with olives draws inspiration from sun-soaked coastal cuisines, especially those of southern Italy, France, and Spain. Traditional versions might feature saffron, capers, or white wine, but this approachable adaptation is all about accessibility without sacrificing flavor.

Essential Ingredients

To make this dish, you’ll need:

Chicken thighs and/or drumsticks (bone-in, skin-on for maximum moisture and flavor)
Green olives (Spanish-style or pimento-stuffed work beautifully, but any firm, briny olive will do)
Bell peppers (green for classic color, but red and yellow lend additional sweetness and vibrancy)
Fresh or canned tomatoes (diced for convenience, or peeled and chopped if using fresh)
Yellow onion and garlic (aromatics that form a flavorful base)
Olive oil (for sautéing)
Chicken broth (to create a lush, savory sauce)
Dried herbs such as oregano, thyme, and bay leaf
Salt and pepper (to taste)

Optional Toppings

Chopped fresh parsley
Crumbled feta or grated parmesan
Lemon wedges

Step-by-Step Cooking Directions

Follow these straightforward steps for a fuss-free, flavorful dinner.

Prepare the Chicken: Pat the chicken dry, then season liberally with salt and pepper. In large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken, skin side down, and cook until golden brown on all sides. Remove chicken and set aside.
Sauté the Vegetables: In the same pan, add sliced onions and bell peppers. Sauté until soft and starting to caramelize, about 5–7 minutes. Add garlic and sauté for another minute, until fragrant.
Deglaze and Build the Sauce: Pour in diced tomatoes and stir, scraping up any browned bits from the bottom of the pan. Add chicken broth, dried herbs, and bay leaf. Return chicken to the pan, nestling pieces into the sauce.
Simmer: Bring to a gentle simmer, cover, and cook for 20–25 minutes, or until the chicken is tender and cooked through.
Add the Olives: Stir in green olives and let simmer uncovered for an additional 10 minutes, allowing the sauce to reduce and flavors to meld.
Finish and Serve: Remove bay leaf. Taste and adjust seasoning. Serve chicken and sauce over pasta, rice, or alongside crusty bread. Top with chopped parsley, feta, or a squeeze of lemon juice if desired.

Tips for Success

Choose bone-in, skin-on chicken for deeper flavor. Breast pieces can be used, but reduce cooking time to avoid drying out.
Briny olives are key: While green olives are classic, try kalamata or a mix for additional nuance.
Sauté vegetables thoroughly for natural sweetness and depth.
Let the sauce reduce slightly after adding olives for richer flavor.
Customize the heat by tossing in a pinch of crushed red pepper.

Serving Suggestions

This chicken with olives dish pairs well with simple starches and fresh accompaniments:

Pasta (such as penne, linguine, or orzo)
Steamed rice
Couscous or quinoa
Rustic bread (for soaking up the sauce)
Light green salad dressed with vinaigrette

Variation Table: Ways to Make It Your Own

Ingredient	Classic	Variations
Chicken	Bone-in thighs and drumsticks	Boneless breasts, turkey pieces, or plant-based alternatives
Olives	Green (Spanish or pimento-stuffed)	Kalamata, black olives, or a mix
Peppers	Green bell peppers	Red, yellow, or orange for sweetness and color
Tomatoes	Canned diced tomatoes	Fresh tomatoes (peeled/chopped) or fire-roasted varieties
Herbs	Dried oregano, thyme	Fresh basil, rosemary, or parsley
Liquid	Chicken broth	White wine, vegetable stock, or a splash of vermouth

Make-Ahead and Storage Tips

Refrigerate: Leftovers will keep in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave.
Freeze: The cooked chicken and sauce freeze well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: Prepare the dish up to the simmering step, refrigerate, and finish the final simmer with olives before serving.

Nutritional Profile

Chicken with olives offers a balance of lean protein, healthy fats from olive oil and olives, and vitamin-rich vegetables. Control salt by adjusting olive quantity or using low-sodium broth if desired.

Why This Recipe Works: Key Flavor Notes

Browning the chicken first builds a savory base and locks in juices.
Sautéed peppers and onions add sweetness, balancing the olives’ robust brine.
Add olives close to the finish so they warm but don’t become bitter.
Fresh herbs and acidity (from tomatoes and optional lemon juice) cut the richness and bring all the flavors together.

Frequently Asked Questions (FAQs)

Q: Can I use boneless chicken breasts instead of bone-in thighs?

A: Yes, boneless breasts work well. Reduce the simmering time to avoid drying out. Thighs are preferred for extra flavor and tenderness, but both options are delicious.

Q: What type of olives are best?

A: Pitted green Spanish olives (plain or pimento-stuffed) are traditional, but you can substitute kalamata or mixed varieties for a different flavor.

Q: How do I make the dish vegetarian?

A: Substitute chicken with canned chickpeas, white beans, or grilled eggplant, and use vegetable broth. The tomatoes, peppers, and olives will still shine.

Q: Can I prepare this in advance?

A: Yes, the dish can be made a day ahead and reheated gently. Add fresh herbs or a drizzle of olive oil before serving to freshen flavors.

Q: What side dishes pair best?

A: Pasta, cooked rice, couscous, polenta, or rustic bread are excellent for soaking up the sauce. Pair with a crisp green salad for balance.

Final Thoughts: Make it Your Signature Dish

Chicken with olives is endlessly versatile and forgiving. Adapt the ingredients to your pantry, swap in seasonal vegetables, or explore different olive varieties. The key is to allow the simple, wholesome elements to shine and finish the dish with a burst of bright, fresh flavor—herbs, lemon, or even a touch of cheese. It’s a medley that demands little fuss but delivers hearty satisfaction in every bowl.

Recipe Card

Chicken With Olives

4–6 bone-in, skin-on chicken pieces (thighs/drumsticks)
2 tbsp olive oil
1 medium yellow onion, sliced
1 green bell pepper, sliced (or mixed colors)
3–4 garlic cloves, minced
1 can (14 oz) diced tomatoes or 2 cups fresh, chopped tomatoes
1 cup pitted green olives
1 cup chicken broth
1 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
Chopped parsley, feta, lemon wedges for serving (optional)

Instructions:

Brown chicken in olive oil, remove and set aside.
Sauté onion and peppers until soft, add garlic for 1 min.
Add tomatoes, broth, herbs, bay leaf, and return chicken to skillet.
Cover and simmer 20–25 min; add olives and simmer uncovered 10 min.
Adjust seasoning, garnish, and serve over your favorite side.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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