Chicken Cacciatore with Olives

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Chicken simmered with tomatoes, olives, and herbs, served over crusty bread. This Mediterranean-inspired chicken recipe (vegetarian-friendly), ready in about 55 minutes, pairs chicken thighs, tomatoes, olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600g chicken thighs
• 3 tomatoes
• 1/2 cup olives
• 1 tbsp oregano
• 3 cloves garlic
• 1 loaf crusty bread

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add 3 minced garlic cloves and sauté for 2-3 minutes, stirring frequently, until fragrant and golden brown. Tip: Cook garlic until fragrant but not browned to avoid bitterness.
2. Step 2: Add 600g chicken thighs, skin-side down, to the skillet. Cook for 5-7 minutes without stirring, until the skin is golden brown and crispy. Flip the chicken and cook for 3-4 minutes on the other side. Tip: Use a heavy skillet to ensure even browning and avoid overcrowding the pan.
3. Step 3: Dice 3 ripe tomatoes into 1/2-inch cubes. Add to the skillet along with 1 tbsp dried oregano. Stir to combine, then cook for 5 minutes, until the tomatoes release their juices and soften into a chunky sauce. Tip: Use ripe tomatoes for sweeter flavor and better sauce consistency.
4. Step 4: Add 1/2 cup pitted olives to the skillet. Stir to coat in the sauce, then reduce the heat to low. Simmer for 15-20 minutes, until the chicken is tender and the sauce thickens enough to coat the back of a spoon. Tip: If the sauce becomes too dry, add 1-2 tbsp water to maintain moisture.
5. Step 5: Taste the mixture and adjust seasoning with salt and pepper as needed. The chicken should be fully cooked (internal temperature 74°C/165°F) and the sauce should have a rich, slightly smoky flavor from the olives and herbs.
6. Step 6: Meanwhile, preheat a toaster oven or conventional oven to 180°C/350°F. Place slices of crusty bread on a baking sheet and toast for 10-12 minutes, until golden and crisp. Serve the chicken cacciatore directly from the skillet, accompanied by the toasted bread for dipping. Tip: For extra flavor, brush the bread with 1 tbsp olive oil before toasting.