Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients. Source: EatingWell Magazine, January/February 2019

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.

  • Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.

  • Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.

Nutrition Facts

511 calories; 27 g total fat; 4.8 g saturated fat; 92 mg cholesterol; 690 mg sodium. 901 mg potassium; 35 g carbohydrates; 4.9 g fiber; 5 g sugar; 29.8 g protein; 10852 IU vitamin a iu; 20 mg vitamin c; 36 mcg folate; 68 mg calcium; 3 mg iron; 59 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
Simple recipe yielded deeper flavor result than expected! I did stir in about 1tsp of chicken demi-glaze when I nestled the thighs in w/the vegetables. Terrific the next day as would be expected with an Italian dish. I believe this dish would freeze well too. Read More
Rating: 5 stars
My family loved this one-pot meal. I ll make it again on the regular. Perfect in a big le Creuset pot. I especially thought the garlic herb slurry topping added a lot and was worth the effort. This took about 45 min not 25 but so delish. Read More