Mediterranean Chicken with Olives & Tomatoes (One-Pan Recipe)

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Table of contents:

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How to Make Mediterranean Chicken with Olives & Tomatoes

Ingredients (4 servings)

• 5-6 bone-in, skin-on chicken thighs
• Extra Virgin Olive Oil 
• 1 onion, diced
• 6 garlic cloves, minced
• 1 Tbsp Dried Oregano (organic)
• ½ tsp red pepper flakes (optional)
• 2 cups cherry tomatoes (halved & whole)
• ½ cup Chicken Stock (low sodium)
• ½  cup Green olives, pitted
• ½  cup Olives olives, pitted
• 2-3 Tbsp Gaint Caperberries
• Fresh basil or parsley, chopped (for garnish)
• Salt & black pepper, to taste 

Equipment

• 12-Inch Stainless Steel Frying Pan or skillet
• Large Glass bowl
• Cooking tongs
• Plastic Food Wrap
• Wooden Cutting Board
• Ceramic Garlic Grater Plate
• Lemon Juicer
• Meat thermometer

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Instructions

Step 1: Marinate the Chicken

• Add the chicken thighs to a large bowl and add the lemon juice, olive oil, crushed garlic, dried oregano, and the dried chili flakes. 
• Season to taste with some salt and pepper and mix well to combine. 
• Add a splash more oil if required. 
• Ensure the chicken thighs are evenly coated and then cover and marinate in the fridge for at least 30 minutes (a few hours is better). 

Step 2 – Brown Chicken Thighs

• Add a splash of oil to a pan on high heat and brown the chicken on all sides, around 3-4 minutes per side is plenty, you’re aiming for enhanced color and flavor (don’t worry, the chicken will cook fully in the next steps). 
• Once done, remove the chicken from the pan and set aside.

Step 3 – Prepare Veggies

• Preheat oven to 200°C / 400°F
• Reduce the heat to medium and add a splash of chicken stock to the pan to deglaze the pan. Give it a scrape with a spoon to release all the flavor stuck on the bottom, then add the chopped onion and saute for 5 minutes. 
• Next, add the whole and halved tomatoes and around half the olives (save the rest for use later)
• Let everything simmer away for around 5 minutes then return the browned chicken thighs back to the pan. 
• Spoon some of the cooking liquid over the chicken, add any leftover marinade, and leave to simmer for another 5 minutes. 
• If the pan is looking dry, add some more chicken stock. 

Step 4 – Bake

• Add the remaining olives and the capers and arrange around the chicken.
• Once the oven is hot, add the pan to the oven and bake for around 20-25 minutes or until the cooking liquid has absorbed and the veg and chicken are starting to crisp up. 

NOTE: Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.

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Cooking Tips

• Brown the chicken well
  Sear the chicken thighs skin-side down first until deeply golden and crisp. This step develops flavor and keeps the skin from becoming soggy during braising. Sure, it takes a little longer, but it’s well worth it!
  
• Deglaze the pan
  After sautéing the onion, garlic, and spices, scrape up the browned bits with the chicken stock. This adds depth to the sauce. This is a crucial step to adding loads of extra flavor to your dish!
  
• Go Easy on the salt and seasoning
  Since olives and caperberries are naturally salty, go light on additional salt until after the dish has simmered. Taste and adjust at the end.
  
• Tomato texture variation
  Leaving some cherry tomatoes whole and some halved gives a mix of juicy bursts and rich cooked-down sauce. Add some different colored tomatoes for extra vibrance and flavor.
  
• Herb finishing touch
  Add a few sprigs of fresh basil or parsley just before serving. This keeps their flavor bright and fresh and adds a little color to the dish.
  

Serving ideas
Pair with couscous, quinoa, or crusty bread to soak up the flavorful broth. A simple side salad with lemon vinaigrette balances the richness.

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What Chicken to Use

I prefer to use skin-on, bone-in chicken thighs for this recipe. Sure, they’re more fatty than skinless thighs, but once the skin is browned and then oven-baked, it crisps up wonderfully. 

If you’re looking for a leaner option, I suggest using skinless chicken thighs, or drumsticks. 

5 Mediterranean Chicken Recipes We Love 

🔸Greek Lemon-Herb Chicken Thighs

🔸30-Second Mediterranean Chicken Marinade 

🔸Sweet and Spicy Harissa Honey Chicken Thighs 

🔸Mediterranean Chicken & Rice 

🔸Za’atar Chicken Thighs with Olives and Prunes 

🔸Spicy Paprika Chicken Thighs

Olives and Capers

Olives and capers hold a central place in Mediterranean cuisine, not only for their distinctive flavors but also for their cultural and nutritional significance. 

Olives, often enjoyed whole or pressed into olive oil, provide a rich, fruity taste that enhances everything from salads to stews. Capers, the small pickled flower buds of the caper bush, add a sharp, briny punch that balances the richness of meats, fish, and sauces. 

Together, they contribute depth and complexity to dishes, embodying the essence of Mediterranean cooking—fresh, simple ingredients elevated through careful preparation and natural flavors.

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Mediterranean Diet

The popularity of ingredients such as olives and capers is also deeply tied to the Mediterranean diet, which emphasizes plant-based foods, healthy fats, and minimally processed ingredients. 

Olive oil, in particular, is a cornerstone of this dietary pattern, prized for its high content of monounsaturated fats and antioxidants, which support cardiovascular health. 

Capers, though used sparingly, are rich in bioactive compounds like quercetin and rutin, which may have anti-inflammatory and antioxidant effects. 

This aligns with the diet’s broader focus on nutrient-dense foods that promote long-term wellness.

Explore different articles on the Mediterranean Diet and how to incorporate it in your life:

• The role of olive oil in a healthy diet
• Herbs and spices used in Mediterranean cuisine
• 10 reasons why the Mediterranean diet is best for your health
• The Mediterranean Diet: A recipe for a healthy and happy lifestyle
• Why Mediterranean cuisine should be your go-to diet
• Fish and Seafood: Health Powerhouses of the Mediterranean Diet
• How olive oil can help you lose weight

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Nutrition Facts (per serving)

(Approximate values for 1 of 4 servings, using 5 medium chicken thighs, 2 Tbsp olive oil total, low-sodium stock, and pitted green + Kalamata olives)

Nutrient	Amount per serving	%DV*
Calories	420 kcal	21%
Protein	27 g	54%
Total Fat	30 g	39%
– Saturated Fat	7 g	35%
Carbohydrates	8 g	3%
– Dietary Fiber	2 g	7%
– Sugars	4 g	–
Cholesterol	115 mg	38%
Sodium	880 mg	38%
Potassium	640 mg	14%
Vitamin A	20%
Vitamin C	30%
Calcium	6%
Iron	15%

*% Daily Value (DV) based on a 2,000-calorie diet.

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Healthy Recipe Variations

How to make this recipe with reduced fat and sodium:

🔽 Lower Sodium Tips

1. Rinse the olives & caperberries
   Give them a quick rinse under cold water to wash away some of the brine. This alone can cut a significant amount of sodium.
   
2. Use fewer salty add-ins
   Instead of both green and Kalamata olives plus caperberries, choose just one type (preferably Kalamata for flavor punch) and use about ¼ cup total.
   
3. Low-sodium stock only
   Stick to low-sodium chicken stock — or make your own unsalted broth.
   
4. Season at the end
   Hold off on adding salt until the final taste test. Often, the olives alone provide enough seasoning.
   

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🔽 Lower Fat Tips

1. Remove chicken skin after searing
   Sear the chicken skin-on for flavor, but remove it before braising to reduce saturated fat while still keeping flavor in the dish.
   
2. Use less olive oil
   You can start with 1 Tbsp instead of 2–3 Tbsp. The chicken itself renders fat while browning.
   

Swap part of the chicken thighs
Try using 2 chicken thighs + 2 chicken breasts. This balances richness with leaner protein while still giving that dark-meat depth.

👉 Compared to the original, you’re shaving off ~175 calories, 20 g fat, and almost 200 mg sodium per serving while keeping protein high.

FAQS

Can I make a lower-sodium, lower-fat version?

Yes. Rinse the olives and caperberries, use only 1/4 cup olives total, choose low-sodium stock, and hold salt until the end. For fat: sear skin-on then remove skin before braising, cut olive oil to 1 Tbsp, or swap some thighs for chicken breast.

Can I use boneless, skinless chicken?

Absolutely. Boneless, skinless thighs or breasts work well. Sear briefly for color, then reduce simmer time to 12–18 minutes depending on thickness.

What can I substitute for caperberries?

Use regular capers, extra Kalamata olives, or a squeeze of lemon for brightness if you prefer less brininess.

How should I serve this dish?

It’s great over couscous, quinoa, polenta, or orzo. Add a lemony green salad to balance the richness.

Can I make it ahead or freeze leftovers?

Yes. The flavors improve overnight. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop; add a splash of stock if needed.

How spicy is it and how can I adjust?

The red pepper flakes add mild heat. Reduce or omit for a no-heat version, or add more flakes or a pinch of Aleppo pepper for extra warmth.