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Chicken Thighs with Tomatoes, Olives, and Capers


Spread the chicken thighs out in the pan so this dish will cook quickly.

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  • 8 skinless, boneless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp vegetable oil
  • 1 Tbsp bottled minced garlic
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped pitted kalamata olives
  • 2 tsp capers
  • 1 14.5oz can no-salt-added diced tomatoes, undrained


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over med-high heat. Add chicken, cook 4 min on each side. Remove chicken from pan, keep warm.

Add garlic to pan; saute 30 seconds. Add remaining ingredients, scrape pan to loosen browned bits. Return chicken and accumulated juice to pan; reduce heat, and simmer 5 min or until chicken is done.

Nutritional Information
Calories 174
Caloriesfromfat 28 %
Fat 5.5 g
Satfat 1.2 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 23.9 g
Carbohydrate 7.2 g
Fiber 2.5 g
Cholesterol 94 mg
Iron 2.8 mg
Sodium 566 mg
Calcium 61 mg


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