Forget takeout tonight — this Mediterranean Chicken with Olives & Tomatoes is juicy, vibrant, and ready in one pan. Crispy chicken thighs, sweet tomatoes, and delicious, tangy olives and capers… this dish tastes like a vacation on the coast, it’s the ultimate weeknight dinner that feels like it came straight from a seaside taverna.
Stick around, because I’ll show you how to get all that flavor in around 1 hour 20 minutes, with just 10 minutes of prep included.
Chicken | One-Pan | Weeknight Dinner | Marinade
Table of contents:
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 Giant 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
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.
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.
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
🔸Za’atar Chicken Thighs with Olives and Prunes
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.
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
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.
Healthy Recipe Variations
How to make this recipe with reduced fat and sodium:
🔽 Lower Sodium Tips
- 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. - 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. - Low-sodium stock only
Stick to low-sodium chicken stock — or make your own unsalted broth. - Season at the end
Hold off on adding salt until the final taste test. Often, the olives alone provide enough seasoning.
🔽 Lower Fat Tips
- 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. - 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.
Healthy Homemade Seed Crackers
Equipment
- Large mixing bowl
- Baking/parchment paper
- Baking Tray
Ingredients
- 1 cup seeds mixture
- 2 tbsp nutritional yeast
- 1 tsp dried rosemary or your choice of herb
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- 1/2 tsp cracked black pepper
- 1 cup chickpea flour
- 1 tbsp extra virgin olive oil
- 1 cup warm water room temp is fine
- salt to taste (I don't add any)
Instructions
- Add all your dry ingredients to a large mixing bowl and stir.
- Add the olive oil and water and mix well with a spoon until it’s all combined into a semi-wet mixture.
- Let it rest for 10 minutes. You can now preheat your oven to 160°C (320°F) while it’s resting.
- After 10 minutes, spoon or pour your mixture onto parchment (baking) paper on a baking tray and flatten it with the back of a spoon until it’s evenly spread and as thin as you can get it without any holes or gaps between the mixture (about 3 mm/0.1 in).
- Bake in the oven for 40 minutes (at least). They’re ready when they’re dry, crisp, and lightly browned around the edges. You can bake them for longer if you want extra crispy, just keep an eye on them every 5 minutes or so, because they’ll crisp up quickly and you don’t want to burn the seeds.
- Remove the tray from the oven and allow your crackers to cool.
- Break them apart with your hands or use a knife if you want to cut them into neater squares.
- You can now eat them or store them in an airtight container in the fridge for up to one week or in the freezer for up to 3 months (see notes below).
Video
Notes
- Seeds: Use a variety (I recommend at least one from each category) – chia and flax absorb water and help bind the mixture, sunflower and hemp seeds provide texture, while sesame and poppy seeds add flavor. Today, I used about a quarter each of chia, flax, sunflower, and sesame.
- Turmeric: To get the full health benefits of the curcumin in turmeric, add black pepper, which helps your body absorb it. If you don’t like turmeric, add another spice (see options below).
- Rosemary: You can omit this and use oregano, thyme, or dill instead.
- Salt: I don’t add salt to these as I find the garlic powder and herbs makes them tasty enough, but you can add it to taste. Plus, I usually add toppings or use these with dip, so there’s already salt in the other ingredients.
- Oil: Olive oil is super healthy, but don’t be tempted to add more. I played around with this at the beginning but it makes the dough heavy, more crumbly, and hard to crisp up.
- Freeze: These freeze very well. Pop them in an airtight container and keep them in the freezer for up to 3 months. They crisp up even more after being frozen!
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.