Pan-Roasted Chicken Thighs with Sun-Dried Tomatoes and Olives
Tender chicken thighs roasted with a vibrant medley of sun-dried tomatoes and Kalamata olives, finished with a bright lemon-garlic sauce. This american-inspired chicken (keto) ready in about 45 minutes pairs olive oil, minced garlic cloves, (drained) sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 4 (bone-in, skin-on, about 1.5 lbs) chicken thighs
- 2 tbsp olive oil
- 4, minced garlic cloves
- 2 tbsp (drained) sun-dried tomatoes
- 1/4 cup, pitted Kalamata olives
- 1, zested and juiced (about 1 tbsp juice) lemon
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 2 more minutes.
- Step 3: Remove chicken from skillet and set aside. Add 4 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Stir in 2 tbsp drained sun-dried tomatoes and 1/4 cup pitted Kalamata olives.
- Step 4: Return chicken to the skillet, nestling it among the tomatoes and olives. Squeeze 1 tbsp lemon juice and sprinkle 1 tsp lemon zest over the chicken.
- Step 5: Transfer skillet to oven and roast for 20-25 minutes until chicken reaches 165°F internal temperature.
- Step 6: Remove from oven and let rest for 5 minutes before serving.
Frequently asked questions
How long does Pan-Roasted Chicken Thighs with Sun-Dried Tomatoes and Olives take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Roasted Chicken Thighs with Sun-Dried Tomatoes and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Roasted Chicken Thighs with Sun-Dried Tomatoes and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Roasted Chicken Thighs with Sun-Dried Tomatoes and Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Roasted Chicken Thighs with Sun-Dried Tomatoes and Olives keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
