Italian Braised Chicken with Tomatoes and Olives
This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.
Italian Braised Chicken – a must-have recipe to tuck into your back pocket. Keep this one close at hand. You need it. You want it. Don't hold back.
This recipe now sits firmly in the category of my Favorite Chicken Recipes. (yes, that's plural. no, I can't choose only one. picking favorites is more fun than picking a favorite.)
All the Italian Braised Chicken love:
- One pan chicken dinner.
- Super tender meat that's infused with all the tomato and olive flavor goodness.
- Salty crispy chicken skin. ā best ever.
- Finishes cooking itself in the oven so you can pour yourself a glass of wine, tidy the kitchen, and relax before dinner.
- Saucy.
- Domestic dinner bliss.
How to make Italian Braised Chicken
- Salt and pepper the chicken then pop it into your pan. Let it sizzle away until the skin is nice and crispy. Take it out of the pan and resist the urge to eat it.
- Cook the onions until they're soft and the garlic until it's fragrant.
- Caramelize the tomato paste for a few minutes. If you want the best Italian braised chicken, don't skip this step! See the picture up there? That's what your pan should look like when the tomato paste is sweet and caramelized. So much flavor!
- Add the rest of the tomato and olive sauce ingredients, nestle the chicken back into the pan, and pop the whole thing in the oven.
- Now go pour yourself a glass of wine and pat yourself on the back. You deserve it. And yes, I believe this step is mandatory.
READ MORE: Favorite Italian Seasoning
How to serve Italian chicken:
- You could eat it straight from the pan. No one would judge you. I say go for it!
- After taking these pictures, I served it with a pot of basmati rice and a big salad with lots of greens and a brown butter dressing. (yes, I said brown butter dressing.)
- The tomato olive sauce is a natural with pasta. I like wide noodles like pappardelle, but linguini is great, too.
- Thick slices of your favorite bakery bread smothered in butter are perfect for mopping up the sauce and make this dinner extra simple.
- To keep this a gluten-free/ paleo/ Whole30 compliant recipe, serve this with a side of roast or mashed potatoes and a salad or roast carrots or Italian cauliflower.
If you've got a big-time crush on olives (like I do!) make sure you check out the recipe Cheesy Roasted Garlic Artichoke Olive Dip. It's crazy delicious. I used the same Olives from Spain in that recipe as I did in this Italian Braised Chicken recipe. They're so good!
Easy and healthy chicken dinner recipes:
- Asian Chicken Sheet Pan Dinner
- Orange Cranberry Roast Chicken
- Sticky Guinness Chicken
- Lemon Herb Butter Roast Chicken
- One Pan Honey Mustard Chicken and Potatoes
- One Pan Bacon Apple Chicken with Sweet Potatoes and Brussels Sprouts
- Baked Sesame Ginger Chicken
Italian Braised Chicken with Tomatoes and Olives
This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 teaspoons olive oil
- 8 chicken thighs, skin on or off, your choice
- Salt and pepper, for seasoning the chicken
- 1 medium onion, finely minced
- 4 cloves garlic, chopped
- 4 tablespoons tomato paste
- 28 ounce can diced tomatoes
- 1 cup coarsely chopped olives
- 2 tablespoons each: capers and balsamic vinegar
- 1 teaspoon each: chopped rosemary and oregano
- A pinch of red pepper flakes
- Optional: 1 teaspoon honey, omit for Whole30
- Salt and pepper, to taste
Instructions
- Set your oven to 400 degrees.
- Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)2 teaspoons olive oil, 8 chicken thighs, Salt and pepper
- Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkenedĀ slightly and is fragrant smelling, about 3 minutes.1 medium onion, 4 cloves garlic, 4 tablespoons tomato paste
- Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.28 ounce can diced tomatoes, 1 cup coarsely chopped olives, 2 tablespoons each: capers and balsamic vinegar, 1 teaspoon each: chopped rosemary and oregano, A pinch of red pepper flakes, Optional: 1 teaspoon honey
Notes
Pair with steamed basmati rice or cauliflower rice
Serving: 1 serving = Ā¼ of the recipe, Calories: 407kcal, Carbohydrates: 18g, Protein: 47g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 215mg, Sodium: 1270mg, Potassium: 1172mg, Fiber: 5g, Sugar: 9g, Vitamin A: 678IU, Vitamin C: 25mg, Calcium: 129mg, Iron: 5mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.
I made this last night for a very special occasion – a reunion for my husband and 2 cousins who haven’t seen each other in 30 years. I could tell by the ingredients and description that it would be wonderful. It didn’t disappoint. I made it exactly as written (with the exception of using “no salt added” tomato products), and it was marvelous. I served it with wide fettuccini noodles and a salad. It was divine and the ultimate comfort food. The glass of wine while letting the dish finish in the oven was especially wonderful… I will put this my “pins I’ve made and loved and will make again” board. Thank you, Kristen!
I love this dish! It’s a wonderful and welcome variation on Italian red sauce recipes. I’ve made it 3 times now and I think it tastes better using a chopped red onion and 1 cp Kalamata olives and 1/4 cp green olives (Divina brand) and 1 can of good quality San Marzano crushed tomatoes instead of diced. (The capers were too strong for us the second time, even after rinsing, so I substituted green olives. Personally, I would not use both.)
I used boneless skinless (Bell & Evans) chicken breasts, browned them 4-5 minutes on each side and then removed and covered them in foil while I made the sauce and then added them back into the pan after letting the sauce simmer on med-low for about 10 minutes, stirring frequently.
(FYI: I use my 3 qt All Clad (original stainless line) saute pan, which is oven safe UNCOVERED up to 450. The cover is not oven safe. It’s the best all-around cooking utensil I own, along with my 12″ cast iron skillet.)
Kristen, thank you for adding this amazing Italian chicken recipe to your website. I’m not one to usually leave a review but this was sooooooo delicious! Easy to create, full of flavour and now a new family favourite!
For everyone else, STEP 3 is essential! Do not underestimate the flavour of caramelizing tomato paste.
Love this braised chicken but made it with boneless chicken thighs cut up the chicken and mixed the whole thing with some pasta .makes a amazing pasta dish
This smells amazing. Ā I do have one question. Generally u cover the chicken when braising.Ā
Is this supposed to be covered? Ā Itās looking a little thick. Any suggestions?
I like to leave the lid off so that the chicken skin stays a little crispy. š
tasty recipe – one change: crushed tomatoesĀ
diced tomatoes stay diced – crushed tomatoes worked better, especially with Cento or other Italian crushed tomatoesĀ
Overpowering tomato. Not pleasant
Yep, just like the recipe title suggests, tomatoes play a big role in this recipe. š
I really love this recipe and want to share it, but before I do, I want to check a few instructions. I can’t seem to get crispy skin in the recommended 7-8 minutes on each side. I need at least 15 minutes on each side, even with the heat high. Any tips? Also, the recipe calls for putting the thighs in the pan skin side up and turning them when fat is released. Isn’t the fat under the skin making it more practical to put them in skin side down? Thank you.
I find that I get the best results when I put chicken thighs in skin side up to begin with. The heat from the pan begins to warm the skin and some fat from the bottom is released into the pan. Both these things seem to help prevent the skin from sticking when you flip the chicken over.
Not 100% sure about the time difference. The material of the cookware you use as well as the temperature different stoves cook at could be the reason.
This has turned into my signature dish. It is beautiful to serve and the flavorsāas my family would sayāare ambrosia. Leftovers are something to look forward to. Great recipe.Ā
I made this gorgeous meal – so easy and delicious ? Could you prepare the chicken and sauce in the morning and just finish in the oven in the evening?
Kind regards,
MariaĀ
Yes, I think you could. It may need a few extra minutes in the oven as everything will be cold but it should work just fine. š
yes very tasty
I’m so happy to hear that the recipe as a hit!
One of the best dishes I have made in awhile. Whole family enjoyed this. Followed the exact recipe- it was delicious.Ā
That is so wonderful to hear!
I have made this recipe several times since finding it over a year ago. It is now one of my āFavourite Chicken Recipesā as well !
Not only delicious, it is so versatile. I mainly use it as meat and sauce with Fettuccini pasta. Your recipe will do 8 servings depending on the size of the chicken thighs or thighs and legs combination. But if used with pasta I would add a bit more canned tomatoes.
Thanks
That is so wonderful to hear! Thanks, Vern!
Sounds great, my wife is celiac so i will do a gluten free version for us.
Happy days.
That’s so great to hear!
I would make a few changes.Ā
1. omit oil if using skin on thighs
2. rinse capers and olives- when the sauces reduces the salt becomes more prevalent. I would say this dish was almost too salty for my taste.
3. I had herbs du Provence dried, in my pantry- worked fine.Ā
Thanks for the suggestions, Blixen!
I made half a recipe tonight using boneless, skinless chicken thighs. I braised it on the stove and added a can of Cannellini beans. It was quick and delicious. My husband loved it.
I’m so happy to hear that the recipe was a success! Thank you for coming back to let us know. š
Has anyone tried making this recipe in the instant pot?
I haven’t but I imagine that it would work well.
Has anyone tried simmering this on the stove top? My oven is not working and I’m about to try it…
I’ll let you know what happens.
I also used fresh tomatoes, not canned, with the paste…
I would love to hear how the stovetop version turned out!
I’m always on the look out for recipes that my husband, who won’t eat veggies, will eat and enjoy. We cooked this one together last night, and followed the directions exactly – it was easy, and so delicious. The chicken was moist and tender, and the sauce has a deep complex flavour that tastes like it took hours to cook. Thanks – this one will become a staple in our kitchen.
I’m so happy to hear it was a hit!
I made this tonight and, wow! So delicious! I substituted the vinegar for a splash of Pinot noir and served it with a medely of Japanese sweet potatoes and yams roasted with olive oil and a touch of sea salt. My boyfriend was on the fence when I told him the ingredients, but after one taste he was sold. I will be using this dish to entertain in the near future.
That makes me so happy to hear!!!
My new favorite chicken recipe! I’ll be making this again and again. So much flavor!
It’s mine too!!
Love the recipe and the comments were really helpful too ! Thank you !
You’re so welcome!
I made this recipe the day it came into my ‘inbox’. Easy, Really easy. Delicious.
I didn’t have enough tomato paste, so I used the last little bit of sun-dried tomato pesto that I had in a jar. It was a nice addition. I also had a ‘lemon confit’sitting around in the fridge, so I sliced it into slivers and add it in, just before popping it into the oven. It gave it a little N. African flair. Thanks for the recipe. Highly recommended.
Great call on the lemon confit! That would be amazing!!
Just made this tonight! It was so easy and absolutrly delicious. My fiance is doing whole 30 so it worked out great for both of us!
I’m so happy you like it! When I was doing the Whole30 I found the best recipes were the ones that I would eat on a regular day. Then I never felt like I was missing out. š
This looks delicious.
It looks like you used a mix of olives – maybe from the olive bar? And added some whole olives for presentation?
I did use a mix! The ones I used were from Olives from Spain. I used the same olives in this Olive Dip recipe. They’re delicious olives. Olives from an olive bar would be awesome, too. Just make sure they’re pitted!
And you’re right, I did leave a couple whole for presentation. š