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One Pan Chicken with Olives and Capers

One Pan Chicken with Olives and Capers

One Pan Chicken with Olives and Capers is a flavorful Mediterranean dish featuring juicy chicken thighs, briny olives, and tangy capers, all cooked in a single skillet for minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6-8 pieces bone-in, skin-on chicken thighs
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup Castelvetrano olives, pitted and halved
  • 3 tablespoons nonpareil capers, drained and rinsed
  • 4-6 cloves garlic, smashed or sliced thi
  • 1 large fresh lemon, sliced into rounds
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup chicken broth (low sodium preferred)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh oregano, chopped (or 1 tsp dried)
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Pat the chicken thighs dry with paper towels and season with salt and pepper.
  3. Heat olive oil in a large, oven-safe skillet over medium-high heat.
  4. Sear the chicken thighs skin-side down for 6 to 8 minutes until golden brown, then flip and cook for another 2 minutes.
  5. Remove the chicken and set aside. Lower the heat and add garlic and lemon slices to the pan, sautéing for 1 minute.
  6. Pour in the white wine to deglaze the pan, scraping up the browned bits.
  7. Add olives, capers, chicken broth, and oregano, stirring to combine.
  8. Nestle the chicken thighs back into the pan, skin-side up, and transfer to the oven.
  9. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  10. Let the chicken rest for 5 minutes before serving.

Notes

Use an oven-safe skillet for best results. Rinse capers to reduce saltiness. For crispy skin, ensure chicken is dry and do not overcrowd the pan.