Sicilian-Style Chicken Thighs

Sicilian-Style Chicken Thighs

2 Reviews
From: EatingWell Magazine, January/February 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon minced garlic
  • ¾ teaspoon salt, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • 4 bone-in chicken thighs (about 2 pounds), skin removed
  • 1 pound yellow potatoes, diced
  • 4 medium carrots, diced
  • 2 cups grape tomatoes, halved
  • ½ cup dry white wine
  • ¼ cup Castelvetrano olives, quartered
  • 1 tablespoon capers, rinsed
  • Chopped fresh parsley for garnish (optional)


  • Prep

  • Ready In

  1. Mash garlic with ¼ 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.
  2. Sprinkle chicken with ¼ 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.
  3. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining ¼ 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°F, 10 to 15 minutes. Serve garnished with parsley, if desired.

Nutrition information

  • Serving size: 1 chicken thigh & 1 cup vegetables
  • Per serving: 511 calories; 27 g fat(5 g sat); 5 g fiber; 35 g carbohydrates; 30 g protein; 36 mcg folate; 92 mg cholesterol; 5 g sugars; 0 g added sugars; 10,852 IU vitamin A; 20 mg vitamin C; 68 mg calcium; 3 mg iron; 690 mg sodium; 901 mg potassium
  • Nutrition Bonus: Vitamin A (217% daily value), Vitamin C (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 3½ lean protein, 2½ vegetable, 1½ starch

Reviews 2

February 12, 2019
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By: 1PasoCook
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.
January 12, 2019
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By: emily lane
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.
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