Pan-Seared Chicken Thighs with Smoky Tomato and Olive Ragout

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender pan-seared chicken thighs served with a smoky tomato and olive ragout, offering a savory Mediterranean-inspired dinner. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pieces, skin on bone-in chicken thighs
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 medium, finely chopped red onion
• 3 cloves, minced garlic
• 1 1/2 cups canned diced tomatoes
• 1/2 cup, halved pitted Kalamata olives
• 1 tbsp, chopped fresh oregano
• 1 tbsp red wine vinegar
• 2 tbsp, chopped fresh basil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and sear for 6-7 minutes until skin is deep golden and crispy. Flip and cook an additional 5-6 minutes until cooked through. Remove chicken and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil, 1 finely chopped medium red onion, and sauté for 4 minutes until soft.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 1 1/2 cups canned diced tomatoes, 1/2 cup halved Kalamata olives, 1 tbsp chopped fresh oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for 8 minutes until sauce thickens slightly.
6. Step 6: Stir in 1 tbsp red wine vinegar and 2 tbsp chopped fresh basil, then return the chicken thighs to the pan, spooning the ragout over them. Cook for 2 more minutes to meld flavors before serving.