Slow-Cooked Greek Chicken with Olives and Tomatoes

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Succulent chicken thighs slow-cooked in a fragrant tomato sauce with Kalamata olives, garlic, and fresh herbs for a hearty Mediterranean dish. This Greek-inspired chicken recipe (mediterranean), ready in about 65 minutes, pairs bone-in, skin-on chicken thighs, olive oil, yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 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

• 6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 5 garlic cloves, minced
• 14 oz canned diced tomatoes
• 1 cup Kalamata olives, pitted
• 1/2 cup dry white wine
• 1 tbsp dried oregano
• 2 tbsp fresh lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in, skin-on chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown them skin-side down for 5-6 minutes until golden and crispy. Flip and cook 3 more minutes. Remove and set aside.
2. Step 2: In the same skillet, add 1 large sliced yellow onion and 5 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Pour in 14 oz canned diced tomatoes with their juices, 1/2 cup dry white wine, 1 cup pitted Kalamata olives, 1 tbsp dried oregano, and 2 tbsp fresh lemon juice. Stir and bring to a simmer.
4. Step 4: Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Cover and reduce heat to low. Simmer gently for 45 minutes until chicken is tender and cooked through.
5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving. Serve hot with crusty bread or rice to soak up the flavorful sauce.