Braised Chicken with Olives and Capers Recipe

Braised Chicken with Olives and Capers Recipe

Experience the rich flavors of the Mediterranean with this Braised Chicken with Olives and Capers recipe. Perfectly seasoned and simmered in a robust sauce of tomatoes, white wine, olives, and capers, this dish promises a tender, flavorful meal that’s ideal for any dinner occasion


  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tablespoons capers, drained
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil

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  1. Prepare the Chicken:
    • Season the chicken thighs generously with salt and freshly ground black pepper.
  2. Sear the Chicken:
    • Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat.
    • Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes.
    • Flip the chicken and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Cook the Aromatics:
    • In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
    • Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  4. Deglaze the Pan:
    • Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
    • Let the wine simmer for 2-3 minutes to reduce slightly.
  5. Build the Sauce:
    • Add the diced tomatoes (with their juices), chicken broth, Kalamata olives, capers, dried oregano, dried thyme, and red pepper flakes (if using).
    • Stir to combine and bring the mixture to a simmer.
  6. Braise the Chicken:
    • Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.
    • Reduce the heat to low, cover the skillet, and let the chicken braise for about 30-35 minutes, or until the chicken is cooked through and tender.
  7. Finish the Dish:
    • Stir in the chopped fresh parsley and basil.
    • Taste and adjust seasoning with salt and pepper, if needed.
  8. Serve:
    • Transfer the braised chicken thighs to plates, spooning the sauce, olives, and capers over the top.
    • Serve hot with crusty bread, rice, or a side of your favorite vegetables.


  • For an extra depth of flavor, you can add a splash of balsamic vinegar to the sauce during the braising process.
  • This dish can be prepared ahead of time and reheated gently on the stove, as the flavors will continue to meld and improve.

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Braised Chicken with Olives and Capers

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