Chicken with Tomatoes & Olives

Braised Chicken with Olives and Tomatoes is a flavorful one pot dish bound to help you get out of a cooking rut. This tender, juicy chicken is cooked in tomatoes, lemons and olives. 

Let’s talk about getting bored in the kitchen.

It happens. In fact, I think that is why a lot of people don’t cook all that often. They always cook the same things so it gets a little ho-hum.

Boredom in the kitchen is exactly why I started this blog in the first place. I found myself always buying the same things at the grocery store week in and week out. I had a few solid good recipes that I would make throughout the week. Other nights we’d eat sandwiches. Or eat out.

Boring.

Now, this dish isn’t totally out there. It doesn’t change the book on chicken. But it does bring out a Mediterranean flavor profile that is out of this world. And you make it all in one skillet!

So with this recipe, we’ve got an easy, flavorful, one-pan chicken dish that your family will love!

Here’s what you’ll need to make it: 

Ingredients for Braised Chicken with Olives: 

• CHICKEN DRUMSTICKS AND THIGHS: Bone-in chicken thighs and drumsticks work best for this recipe. Braising them results in juicy, flavorful chicken. I don’t recommend boneless skinless chicken breasts for this recipe as they will be a little too dry after braising. 
• SALT AND PEPPER: To season the chicken before searing. 
• BUTTER/OIL: To sear the chicken. 
• ONION and GARLIC
• DICED TOMATOES: With their juice! Don’t drain them. The liquid in the can is what the chicken will braise in. 
• CHICKEN BROTH: Use low sodium chicken broth, the olives to give a lot of saltiness to the dish. 
• DRIED OREGANO
• LEMON: To brighten the sauce. 
• GREEN OLIVES WITH PIMENTOS: I prefer green olives for this recipe but you can substitute black olives if that is what you have on hand. 

Step by Step Photos and Instructions: 

This braised chicken is all made in one large skillet so it is pretty easy to make. Follow along with these step by step photos and instructions. 

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STEP #1: Preheat oven to 350 degrees. Heat butter and olive oil together in a skillet until butter melts. Season chicken liberally on both sides with salt and pepper. Cook chicken just until browned, about 4 minutes per side. Transfer to a plate and set aside. 
STEP #2: Reserve 2 tablespoons of pan drippings add onion and garlic. Cook 1 minute. Pour in tomatoes and chicken broth. Stir in oregano. 

STEP #3: Return chicken to pan scatter lemon around chicken. Cover and bake at 350 degrees for 15 minutes. 

STEP #4: Remove from oven and add olives. Turn oven to 400 degrees and cook chicken uncovered for 10 – 15 more minutes or until chicken is cooked through. 

I was a little unsure how it was going to work out. I was a little unsure that the lemon would be too lemony. That the olives would make it a little too briney but, guys, it totally worked. I could not get enough of the tomatoes and the chicken. And I found myself hunting for every last olive.

And I bet you will too! 

Gloria Said:

“Thank you for the recipe! I have made this so many times and it’s delicious. I have used regular green olives or use the fancy olives from the deli when they are on sale. Serve it over pasta and it’s perfect!”

If you’re looking for the perfect side dish to serve along side, try one or two of these:

Pour some of the delectable tomato sauce over garlic rice for a truly delectable side.

Sautéed Broccoli or Green Beans really help round out the meal.

And if you’re still looking for something to sop up all that sauce with, you can’t lose with my easy garlic bread.

Note: This recipe was originally published in 2015. It was updated in 2022 with new photos, tips and nutrition information.