Slow-Simmered Greek Chicken with Tomatoes and Kalamata Olives
Juicy chicken thighs slowly cooked in a savory tomato sauce with briny Kalamata olives and aromatic herbs for a comforting meal. This greek-inspired chicken ready in about 55 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 chicken thighs
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 14 oz can canned diced tomatoes
- 1/2 cup, pitted Kalamata olives
- 1 tsp dried oregano
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs (about 2 lbs) with 1 tsp salt and 1/2 tsp black pepper, then brown them skin-side down for 5 minutes until golden and crispy.
- Step 2: Flip the chicken thighs and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, add 1 diced medium yellow onion and sauté for 4 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Pour in a 14 oz can of diced tomatoes with their juices, add 1/2 cup pitted Kalamata olives, and 1 tsp dried oregano. Stir well and bring to a simmer.
- Step 5: Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover and reduce heat to low, simmering gently for 30 minutes until the chicken is cooked through and tender.
- Step 6: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving hot with crusty bread or rice.
Frequently asked questions
How long does Slow-Simmered Greek Chicken with Tomatoes and Kalamata Olives take to make?
Total time is about 55 minutes (15 min prep + 40 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-Simmered Greek Chicken with Tomatoes and Kalamata 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 Slow-Simmered Greek Chicken with Tomatoes and Kalamata 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 Slow-Simmered Greek Chicken with Tomatoes and Kalamata 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.
What goes well with Slow-Simmered Greek Chicken with Tomatoes and Kalamata Olives?
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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