If you’ve ever dreamed of tucking into a dish that’s simultaneously fragrant, zesty, savory, and supremely comforting, let me introduce you to your new weeknight hero: golden skillet chicken thighs braised in white wine, lemon, and olive broth. This dish is a joy to make and even more delightful to eat, featuring succulent chicken seasoned to perfection, vibrant aromatics, and a tangy, olive-studded broth that begs for a good hunk of bread to mop up every drop. It’s exactly the kind of meal that nourishes body and soul, and I can’t wait for you to fall in love with every bite of this and Olive Broth masterpiece.
Ingredients You’ll Need
Each ingredient in this recipe works its own special magic, from the juicy chicken that soaks up all the Mediterranean flavors, to the briny green olives that make each forkful irresistible. No fancy shopping trips required—these essentials come together to create something truly restaurant-worthy.
- Chicken thighs: Opt for bone-in, skin-on if you can—this keeps the meat juicy and gives you irresistible crispy skin.
- Olive oil: Essential for crispy searing and lending a silky mouthfeel to the and Olive Broth.
- Salt and black pepper: Don’t be shy—good seasoning is the backbone of flavorful chicken.
- Dry white wine: Adds a bright, acidic note that cuts through the richness of the chicken and brings the broth to life.
- Chicken broth: The base for your luscious and Olive Broth, providing both flavor and depth.
- Lemon zest and juice: Freshly grated zest and a good squeeze of juice wake up the whole dish—it’s sunshine in every mouthful.
- Garlic: Just a few cloves lend aromatic warmth and bring out every other flavor.
- Pitted green olives: Their brininess is the secret weapon that turns the and Olive Broth into something unforgettable.
- Dried oregano: A classic Mediterranean herb that perfectly ties together the broth’s flavors.
- Fresh parsley: The final, herby flourish that adds color and a hint of freshness to your finished and Olive Broth.
How to Make and Olive Broth
Step 1: Season the Chicken
Start by patting your chicken thighs very dry with paper towels—this is how you get that golden, crackly skin. Sprinkle them generously on both sides with salt and black pepper. This simple step is your ticket to maximizing the flavor of your chicken and ensuring every bite is perfectly seasoned once it’s nestled in the zesty and Olive Broth.
Step 2: Sear to Perfection
Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Once it shimmers, place the chicken thighs skin-side down—don’t crowd them! Let them sizzle untouched for five to six minutes, developing that beautiful golden color. Flip and sear the other side for another four to five minutes. This locks in juices and creates the foundation for your savory and Olive Broth.
Step 3: Build the Flavor Base
Lower the heat to medium and toss in the minced garlic. Sauté just until fragrant—about thirty seconds—so it keeps its sweet, mellow taste. Pour in the dry white wine while scraping up the toasty bits stuck to the pan. This quick deglaze gathers all those caramelized flavors, ready to enrich your and Olive Broth.
Step 4: Simmer with Broth, Lemon, and Olives
To the garlicky wine, add chicken broth, lemon zest, lemon juice, green olives, and oregano. Stir gently to combine. These elements meld together beautifully, infusing your and Olive Broth with layers of bright, briny, herbal notes that taste like the Mediterranean sunshine.
Step 5: Braise Until Tender
Nestle the seared chicken—skin-side up—back into the skillet. Spoon a little of the broth over each piece so every surface gets a hint of the and Olive Broth flavor. Cover and simmer on low for twenty to twenty-five minutes. This gentle braise makes the chicken supremely tender and floods the meat with all that rich, nuanced sauce.
Step 6: Finish and Serve
Uncover the skillet and let it bubble for another five minutes to thicken the broth just a touch. Give everything a taste, adjust seasoning if needed, then sprinkle with fresh parsley. Move the chicken to plates or a large serving dish, ladle over that luscious and Olive Broth, and serve while everything’s still hot and inviting.
How to Serve and Olive Broth
Garnishes
With a burst of fresh parsley scattered across the top, the and Olive Broth immediately looks and tastes even brighter. A few extra lemon zest curls add a punchy fragrance and delicate bitterness, balancing out the richness of the chicken. If you love heat, toss a pinch of red pepper flakes over the top for a gentle kick.
Side Dishes
No one should miss a drop of this dazzling and Olive Broth, so make sure you have something to soak it all up! Rustic, crusty bread or warm pita does the trick, while fluffy rice or a bed of buttery orzo can turn this main into a Mediterranean feast. A crisp green salad with a lemony dressing or simple roasted vegetables also pair perfectly by adding freshness and crunch.
Creative Ways to Present
You can serve your chicken family-style in the skillet for a rustic touch, or plate one thigh per person with a generous spoonful of and Olive Broth. For a dinner party, try nestling the chicken over mashed potatoes or herbed polenta in shallow bowls, then drizzle with the broth and top with olives and parsley for that bistro flair.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then store them in an airtight container in the refrigerator. The chicken and Olive Broth stay delicious for up to three days, making lunch or dinner the next day as exciting as the first serving.
Freezing
For longer storage, freeze the chicken right in its and Olive Broth. Use a freezer-safe container and leave a little room on top for expansion. It will keep beautifully for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, gently warm the chicken and and Olive Broth in a skillet over medium-low heat, adding a splash of water or extra broth if needed. The chicken will stay moist and the olives retain their punchy flavor. Microwave reheating also works for quick meals, but the skillet method is best for keeping that juicy texture.
FAQs
Can I use boneless, skinless chicken thighs instead?
Absolutely! Just keep an eye on the cooking time—they may cook a bit faster. While you’ll miss the crispy skin, the and Olive Broth will still flavor the chicken beautifully and keep it tender.
What if I don’t have white wine?
No worries: swap in a little extra chicken broth with a splash of apple cider vinegar or a squeeze more lemon juice for acidity. The and Olive Broth will retain its bright, layered flavor.
Are black olives okay instead of green?
You can make the switch, but black olives are a touch milder and less briny than green. The and Olive Broth will taste different, but still delicious. Choose an olive you really love for best results.
Is this dish gluten-free?
Yes, every ingredient in this chicken and Olive Broth recipe is naturally gluten-free. Just make sure to pair it with gluten-free sides if that’s important for your meal.
Can I make this in advance?
This dish is a dream for meal-prep! In fact, the flavors deepen as the and Olive Broth sits. Prepare it the day before, refrigerate, and gently reheat just before serving for maximum ease and flavor.
Final Thoughts
There’s something special about gathering around the table for a meal like chicken braised in white wine, lemon, and olive broth—it’s cozy, vibrant, and guaranteed to impress. I hope you’ll give this and Olive Broth recipe a try and savor every spoonful of its sunny, Mediterranean spirit. Happy cooking, friends!