Italian Braised Chicken with Tomatoes and Olives
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This Italian braised chicken is a flavorful, comforting dish that comes together quickly. The chicken thighs are seared to give them a crispy skin, then baked in a rich tomato and olive sauce. Serve it with your favorite pasta, some rice, or a crusty slice of Italian bread for a satisfying weeknight dinner that’s ready in just an hour!
This simple one-skillet Italian braised chicken is a hearty dish with lots of briny flavor. Just pan-sear the chicken until it’s browned, make an easy tomato sauce, and bake the chicken in the sauce until it’s tender and bubbly. It’s a warming meal that’s perfect for weeknights, but it’s equally fancy enough for a special occasion and pairs well with a glass of red wine!
Ingredients notes
This delicious braised Italian chicken recipe is made with simple ingredients you’re likely to have in your fridge and pantry.
- Bone-in chicken thighs: bone-in, skin-on chicken thighs is what we use for this recipe but you can use chicken breasts as well. Just be sure to adjust the cooking time because the breasts take less time to cook.
- Olives: you can really use any variety of olive you like, such as kalamata olives or green olives. We recommend using pitted olives for easier eating.
- Capers: capers are like tiny flavor bites that add texture and tanginess.
- Balsamic vinegar: balsamic vinegar is a secret ingredient we often add to tomato sauce for added flavor, and a bit of sweetness.
Other ingredients you’ll need are: sea salt, black pepper, extra virgin olive oil, diced onion, garlic cloves, tomato paste, diced tomatoes, fresh rosemary and oregano, red pepper flakes, and honey.
For more delicious Italian-inspired chicken recipes, try our Italian dressing chicken and Italian seasoning chicken.
What is braised chicken?
Braising is a term used to describe the combination of cooking techniques where you brown your meat, then finish cooking it in some type of sauce or liquid. It’s a slower cooking method that creates tender, flavorful meat.
What to serve with Italian braised chicken
Turn these Italian braised chicken thighs into a delicious dinner with your favorite pasta like spaghetti or linguine. It also tastes great with our garlic butter rice and a side of roasted asparagus, or a big spring mix salad. Don’t forget some thick slices of crusty Italian bread for sopping up the irresistible sauce, so nothing gets left behind!
Recipe FAQs
How long do leftovers keep?
Store any leftovers in an airtight container in your fridge for up to 3 days.
Can I freeze it?
Yes! This Italian braised chicken recipe is easy to freeze. When it’s done cooking and cooled completely, transfer it to an airtight container or reusable silicone bag and store it in the freezer for up to 3 months! Thaw it in the fridge, and warm it in the oven or on the stovetop.
What are the best kinds of olives to use?
You can really use any variety of Italian olives that you like. We use a mix of kalamata olives and castelvetrano olives, but the big green cerignolo olives and smaller arbequina ones work, too.
Italian Braised Chicken Recipe
Ingredients
- 8 bone-in chicken thighs (skin on or off, your choice)
- ½ teaspoon EACH: salt and pepper
- 2 tablespoons olive oil
- 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
- 1 pinch red pepper flakes
- 1 teaspoon honey
Instructions
- Set your oven to 400 degrees Fahrenheit. Season the chicken with salt and pepper.8 bone-in chicken thighs, ½ teaspoon EACH: salt and pepper
- Heat the oil in a large, ovenproof pan over medium heat. Add the chicken thighs to the pan, skin side up, and brown them for 3-4 minutes. Flip the chicken over and cook until the skin is brown and crispy, about 5-6 minutes. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)2 tablespoons olive oil
- Pour out all but about 2 tablespoons of the oil from the pan. 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 darkened 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, 1 pinch red pepper flakes, 1 teaspoon honey
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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,
Maria
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. 🙂
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.
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 “Favourite Chicken Recipes” 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.
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.
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. 🙂
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!!!
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. 🙂
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. 🙂