Pan Fried Chicken Thighs features perfectly cooked, tender and juicy meat with golden brown crispy skin, finished in a mind blowing fresh tomato-wine sauce with marinated olives. It is a simple recipe sure to be on your menu again and again.
Funny thing, I fought the chicken thigh train for a long time. I have been a boneless skinless kind of girl for as long as I have been eating chicken, but Chad loves the thighs. We have an amazing chicken cacciatore made in the slow cooker too!
So, I finally got on board and whipped up some perfect pan-fried chicken thighs and he loved them so much he ate 3!
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Pan Fried Chicken Thighs
After 15 years of chicken breasts, I guess he was making up for lost time, poor guy. LOL. Well I decided to put those perfect pan-fried chicken thighs into an amazing dinner.
It all starts with pan-fried tender and juicy chicken thighs with golden brown crispy skin, finished in a flavorful fresh tomato-wine sauce.
The tomato-wine sauce with olives truly makes this a magical dish that is definitely perfect to make for company. Can you image those vibrant colors and flavors on your table?
With love, from our simple kitchen to yours.
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Pan Fried Chicken Thighs with Olives and Tomatoes
- 6 chicken thighs, 2-3 pounds, skin-on bone-in
- 1-2 teaspoons kosher salt
- 1/2-1 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic , minced
- 2 cups grape tomatoes, halved
- 5.75 ounce jar STAR Fine Foods Tomato & Pepper Marinated Olives, drained
- 1 cup Chardonnay white wine
- Use 1 teaspoon salt and 1/2 teaspoon pepper to sprinkle both sides of the chicken. Warm a high sided large skillet over medium-high heat. Once you hold you hand 6 inches from the skillet and feel the heat, add the olive oil. Then, place the seasoned chicken in the pan skin side down. Cook until golden brown, then flip to brown the other side, about 4-5 minutes for each side. Remove chicken and place in your upside down pot lid or on a plate.
- Reduce heat to medium. Add garlic and onion. Cook until onions soften, about 3 minutes. Add olives, wine and 1 cup of tomatoes. Stir to combine and scrape the bottom of the pan to remove the browned bits. Cook until liquid has reduced about half, about 4 minutes.
- Taste sauce. Add salt and pepper as necessary. I usually add about 1/2 teaspoon salt and pepper.
- Add chicken (skin side up) to skillet. Cook for 10 minutes longer, until the chicken is cooked through to the bone.
- If preferred you can place skillet under broiler to crisp the chicken skin. Add remaining tomatoes. Stir and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2015.
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