Slow-Cooked Greek Chicken with Olives and Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (mediterranean) ready in about 65 minutes pairs olive oil, large yellow onion, sliced, garlic cloves, minced 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.

Prep: 15 min Cook: 50 min Serves 4 Greek cuisine 440 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Greek Chicken with Olives and Tomatoes take to make?

Total time is about 65 minutes (15 min prep + 50 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 Slow-Cooked Greek Chicken with Olives and Tomatoes?

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 Slow-Cooked Greek Chicken with Olives and Tomatoes?

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 Slow-Cooked Greek Chicken with Olives and Tomatoes 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 Slow-Cooked Greek Chicken with Olives and Tomatoes?

Greek 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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