Pan-Seared Chicken Thighs with Kalamata Olive Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs served with a tangy Kalamata olive tapenade that adds a briny punch and Mediterranean flair. This mediterranean-inspired chicken (mediterranean) ready in about 30 minutes pairs bone-in, skin-on chicken thighs, olive oil, salt 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 7-8 minutes without moving until the skin is golden and crispy.
  3. Step 3: Flip the chicken and cook for another 6-7 minutes until internal temperature reaches 165°F. Remove chicken from skillet and keep warm.
  4. Step 4: Lower heat to medium and add 1 tbsp olive oil, 2 minced garlic cloves, 1/2 cup pitted Kalamata olives, 2 tbsp capers, and 1 tbsp fresh lemon juice to the skillet. Cook for 2-3 minutes, stirring, until fragrant and slightly softened.
  5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley. Spoon the olive tapenade over the chicken thighs and serve immediately.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Kalamata Olive Tapenade take to make?

Total time is about 30 minutes (10 min prep + 20 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-Seared Chicken Thighs with Kalamata Olive Tapenade?

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-Seared Chicken Thighs with Kalamata Olive Tapenade?

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-Seared Chicken Thighs with Kalamata Olive Tapenade 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.

What goes well with Pan-Seared Chicken Thighs with Kalamata Olive Tapenade?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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