Name: Mediterranean Chicken Thighs with Olives and Tomatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4–6 bone-in, skin-on chicken thighs; 2 tbsp olive oil; 3 garlic cloves, minced; 2 cups cherry tomatoes; 1 cup Kalamata olives, pitted; 1 red onion, sliced; 1 tbsp fresh rosemary or thyme (or 1 tsp dried); 1 tbsp lemon juice; 1 tsp lemon zest; Salt, to taste; Black pepper, to taste; Crushed red pepper flakes (optional)

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This Mediterranean Chicken Thighs with Olives and Tomatoes recipe brings bold, sun-soaked flavors to the table in a rustic, one-pan meal. Juicy chicken thighs are simmered with briny olives, sweet cherry tomatoes, garlic, herbs, and a splash of lemon for a dish that feels both comforting and vibrant. It’s the kind of meal I love to make when I want something satisfying without a lot of fuss.

Why You’ll Love This Recipe

I love how everything comes together in one skillet—less cleanup and more flavor. The chicken stays juicy and tender, while the tomatoes burst and mix with the olives and herbs to create a savory, tangy sauce. It’s hearty without being heavy, and I can serve it over rice, couscous, or crusty bread to soak up all that goodness. The Mediterranean ingredients make this feel special, but the steps are incredibly easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Olive oil
Garlic cloves, minced
Cherry tomatoes
Kalamata olives, pitted
Red onion, sliced
Fresh rosemary or thyme (or dried if that’s what I have on hand)
Lemon juice and zest
Salt
Black pepper
Crushed red pepper flakes (optional, for a little heat)

Directions

I start by seasoning the chicken thighs generously with salt and pepper.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken thighs skin-side down until golden and crisp, about 5–7 minutes. Then I flip and cook for another 2–3 minutes. I remove the chicken and set it aside.
In the same skillet, I sauté the red onion and garlic until soft and fragrant.
I add in the cherry tomatoes, olives, herbs, lemon juice, and zest, stirring to combine.
I return the chicken thighs to the skillet, nestling them into the mixture.
I lower the heat, cover, and let it simmer for about 25–30 minutes, until the chicken is cooked through and the tomatoes have broken down into a sauce.
I finish it uncovered for the last few minutes to let the sauce reduce slightly.
I serve it hot, spooning the flavorful tomato-olive mixture over the chicken.

Servings and timing

This recipe serves 4 people.
Total time: About 45 minutes

Prep time: 10 minutes
Cook time: 35 minutes

Variations

Sometimes I swap chicken thighs for drumsticks or boneless thighs, adjusting the cooking time as needed. I’ve also added artichoke hearts or spinach for more vegetables. For a more intense flavor, I marinate the chicken in lemon juice, garlic, and herbs for a few hours before cooking. If I want it spicy, I toss in a few chili flakes or sliced fresh chili.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat them in a skillet over low heat or in the microwave until warmed through. The flavors actually deepen after sitting, making it great for meal prep.

FAQs

Can I use boneless chicken thighs?

Yes, I can. Boneless thighs cook a bit faster, so I reduce the simmering time slightly to avoid overcooking them.

What kind of olives work best?

I like using Kalamata olives for their rich, salty flavor, but I’ve also used green olives or a mix. Just make sure they’re pitted.

Do I need to use fresh herbs?

Fresh herbs give the dish a burst of flavor, but when I don’t have them, dried rosemary or thyme works just fine. I adjust the quantity since dried herbs are more concentrated.

Can I make this in the oven?

Yes. After searing the chicken and adding the rest of the ingredients, I transfer the skillet to a preheated oven at 375°F (190°C) and bake for 25–30 minutes until fully cooked and bubbling.

What can I serve this with?

I usually serve it with couscous, rice, or crusty bread. I’ve also paired it with mashed potatoes or a simple green salad for a lighter side.

Conclusion

This Mediterranean Chicken Thighs with Olives and Tomatoes recipe is a flavorful, fuss-free way to bring a bit of sunshine to the dinner table. It’s hearty, simple, and packed with ingredients I often have on hand. Whether I’m making it for guests or just a weeknight dinner, it’s always a hit.