Best 9 Chicken Thighs With Olives And Basil Recipes

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Cooking chicken thighs with olives and basil is a delightful way to indulge in a savory and flavorful dish. This classic combination of ingredients creates a tantalizing blend of flavors, making it a popular choice for home cooks and food enthusiasts alike. Whether you're hosting a special occasion or simply looking for a comforting and versatile meal, this recipe will guide you in crafting a dish that showcases the best of each ingredient.

Let's cook with our recipes!

BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES



Braised Chicken Thighs with Olives and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 6-ounce skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
5 cloves garlic, sliced
1/2 large white onion, sliced
1 1/2 cups baby carrots
2 tablespoons tomato paste
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
1/2 cup pitted green olives, plus 1/4 cup brine from the jar
8 small red-skinned new potatoes, quartered

Steps:

  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
  • Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
  • Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams

CHICKEN THIGHS WITH OLIVES AND BASIL



Chicken thighs with olives and basil image

Make and share this Chicken thighs with olives and basil recipe from Food.com.

Provided by JustJanS

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 chicken thighs (about 1.5kg/3lbs)
1 teaspoon salt, divided
fresh ground black pepper
1 medium onion, chopped
12 cloves garlic, peeled
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/2 cup dry white wine
1/2 cup low sodium chicken broth or 1/2 cup homemade stock
1 (440 g) can tomatoes, chopped and including juice
1/3 cup pitted and halved black olives
1/3 cup chopped fresh basil

Steps:

  • Season the chicken with half the salt, and a good grinding of black pepper.
  • Heat the oil in a large, heavy based frying pan over moderately high heat.
  • Brown the chicken well on both sides, about 8 minutes in total; remove.
  • Reduce the heat to medium and and the onion and garlic; cook for about 5 minutes, until the onion starts to soften.
  • Add the rosemary and wine and bring to a simmer, scraping any brown bits from the bottom.
  • Boil for 1-2 minutes, until the wine is reduced by half.
  • Add the broth, tomatoes, olives the remaining salt and the chicken, skin side up, along with any juices.
  • Cover and simmer for about 25 minutes or until the chicken is just done.
  • Push the chicken to the side of the pan, crush the garlic with a fork and stir in the basil an another grinding of black pepper.
  • Reheat for a minute and serve.

GARLIC AND BASIL BAKED CHICKEN THIGHS



Garlic and Basil Baked Chicken Thighs image

Very easy recipe using chicken thighs, garlic, basil, and rosemary. Serve with rice.

Provided by scottjolened

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 6

Number Of Ingredients 8

6 chicken thighs
salt and ground black pepper to taste
1 yellow onion, diced
¼ cup chopped fresh basil, or to taste
3 cloves garlic, sliced
2 teaspoons finely chopped fresh rosemary
1 ½ cups chicken broth
3 cups diced carrots

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange chicken thighs in a roasting pan; season with salt and pepper. Scatter onion over and around chicken. Top chicken with basil, garlic, and rosemary. Pour chicken broth into pan and evenly distribute carrots around the chicken. Cover pan with aluminum foil.
  • Cook in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove aluminum foil and continue cooking until chicken is browned, 10 to 15 more minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 10.5 g, Cholesterol 71 mg, Fat 12.1 g, Fiber 2.6 g, Protein 20.3 g, SaturatedFat 3.4 g, Sodium 112.2 mg, Sugar 4.8 g

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL



Provencal Chicken with Tomatoes, Olives, and Basil image

Serve with some crusty bread.

Provided by Janet Fletcher

Categories     Chicken     Garlic     Herb     Olive     Tomato     Sauté     Dinner     Basil     Summer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
  • Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
  • Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA



Roasted Chicken Thighs with Tomatoes, Olives, and Feta image

Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 9

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved lengthwise
1/2 cup pitted Spanish olives
6 medium shallots, halved lengthwise and peeled (about 6 ounces)
3 sprigs fresh thyme
Coarse salt and freshly ground pepper
Fresh mint leaves, for garnish
Feta cheese, crumbled, for garnish

Steps:

  • Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
  • Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.

CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS



Chicken Thighs With Tomatoes, Olives and Capers image

This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 30m

Yield 2 thighs per serving, 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken thighs
1 teaspoon olive oil
1/4 teaspoon oregano (Greek, if possible)
4 teaspoons minced garlic
1/2 teaspoon pepper
3/4 cup chopped fresh parsley
1/3 cup chopped pitted kalamata olive
2 teaspoons capers
22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans)

Steps:

  • Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
  • Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
  • Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

Nutrition Facts : Calories 224.4, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 257.6, Carbohydrate 8.7, Fiber 2.8, Sugar 4.2, Protein 29.2

BASIL-MINT CHICKEN THIGHS



Basil-Mint Chicken Thighs image

You're going to love plunging fork first into this juicy grilled chicken bursting with the flavors of cilantro, basil, mint and chili pepper. Toss the extras in tacos or salads for quick meals. -Karen Naihe, Ewa Beach, Hawaii

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken thighs (4 ounces each)
4-1/2 teaspoons lemon juice
4-1/2 teaspoons olive oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh mint leaves
1/4 cup fresh basil leaves
4 garlic cloves, minced
1 tablespoon fresh cilantro leaves

Steps:

  • Place chicken thighs in large resealable plastic bag. In a blender, combine the remaining ingredients. Cover and process until pureed. Add to bag. Seal and turn to coat. Refrigerate overnight., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 202 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

Tips:

  • Choose the right chicken thighs: Look for boneless, skinless chicken thighs that are evenly sized. This will help them cook evenly.
  • Marinate the chicken thighs: Marinating the chicken thighs in a mixture of olive oil, lemon juice, garlic, and herbs will help to infuse them with flavor and keep them moist during cooking.
  • Use a heavy-bottomed skillet: A heavy-bottomed skillet will help to distribute heat evenly and prevent the chicken thighs from sticking.
  • Sear the chicken thighs: Searing the chicken thighs over high heat will help to create a golden brown crust and lock in the juices.
  • Reduce the heat and cook the chicken thighs through: Once the chicken thighs are seared, reduce the heat to medium-low and cook them through. This will help to prevent them from drying out.
  • Add the olives and basil: Once the chicken thighs are cooked through, add the olives and basil to the skillet. Stir to combine and cook for a few minutes, until the olives are heated through.
  • Serve immediately: Serve the chicken thighs with olives and basil over rice, pasta, or vegetables.

Conclusion:

This recipe for chicken thighs with olives and basil is a delicious and easy-to-make weeknight meal. The chicken thighs are marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then seared and cooked through in a skillet. The olives and basil add a pop of flavor and color to the dish. Serve the chicken thighs with rice, pasta, or vegetables for a complete meal.

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