Pan Fried Chicken Thighs with Olives and Tomatoes

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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.

pan fried chicken thighs

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.

So, I finally got on board and whipped up some perfect pan-fried chicken thighs and he loved them so much he ate 3!

chicken thighs in pan, close up

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poultry thighs in skillet with olives and tomatoes

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.

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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?

Enjoy!

With love, from our simple kitchen to yours. 

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Other Delicious Chicken Recipes


Bowl of Pan-Fried Chicken Thighs with Olives and Tomatoes

Pan Fried Chicken Thighs with Olives and Tomatoes

Donna Elick
Pan Fried Chicken Thighs features tender and juicy meat with golden brown crispy skin, finished in a fresh tomato-wine sauce with olives.
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main
Cuisine Italian
Method Stovetop
Servings 4

Equipment

Ingredients
 

  • 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

Instructions
 

  • 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.

Donna’s Notes

You can substitute chicken stock or white grape juice for the wine.

Nutrition

Serving: 1 | Calories: 511cal | Carbohydrates: 8g | Protein: 29g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 720mg | Sugar: 4g | Fiber: 1g | Calcium: 38mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
titled collage for pan-fried chicken recipe

 Originally published October 2015.

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7 Comments

  1. I loved this recipe! The only thing I changed was I used bacon drippings instead of olive oil. It was so delicious and flavorful. Next time I will use less salt as the olives I used had plenty of salt.

  2. I love chicken and this recipe is to die for! The chicken is flavorful and juicy, really a perfect recipe!

  3. I recommend partially baking the chicken, first, in a 325 degree oven for 30 min. I tried the recipe as is, and my chicken was undercooked.

    1. I’m sorry to hear that the recipe didn’t work well for you, Leslie. I can’t be sure what the problem may have been, but if your chicken thighs were thick, that could explain why. Sometimes I’ll use the flat side of a meat mallet to pound them a little thinner so they cook through more quickly.

      TSRI Team member,
      Becca

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