Ingredients
1.5 pounds boneless, skinless chicken thighs
2 red bell peppers, roasted and sliced
1 cup green or Kalamata olives
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup chicken broth or water
1 teaspoon balsamic vinegar
Fresh parsley for garnish
Instructions
Preheat oven to 400°F (200°C)
In a skillet, heat olive oil over medium-high heat
Add chicken thighs and sear until golden on both sides (about 4-5 minutes per side)
Add minced garlic and sauté for 2-3 minutes
Add roasted red peppers, olives, oregano, thyme, salt, and pepper
Pour in chicken broth and balsamic vinegar
Reduce heat to medium-low, cover, and simmer for 15-20 minutes
Uncover and let the sauce thicken slightly for 5 minutes
Garnish with fresh parsley before serving
Notes
Chicken thighs stay juicy due to a quick sear and gentle simmer.
Use a cast iron skillet for optimal heat distribution and rustic char.
Leftover can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Stir-Frying, Simmering
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg