Chicken Recipes – Simple and Family Friendly

This chicken skillet uses one pan, and the sauce comes together while the chicken cooks. The tomatoes break down, the olives add salt, and the thighs stay tender.

You don't need to babysit it. Once the chicken is browned, it simmers in the sauce until done. That's the whole method.

Serve it over rice or with crusty bread to soak up the sauce.

About the Ingredients

2 pounds (900g) boneless, skinless chicken thighs

Thighs stay juicy in the long simmer. Breast works if you cut the simmer time to 15 minutes.

2 tablespoons olive oil

Use extra-virgin for better flavor. Any neutral oil works.

1 large yellow onion, chopped

Yellow or sweet. Shallots work if you have them.

4 cloves garlic, sliced

Fresh sliced cloves. Jarred garlic will work in a pinch.

1 can (14.5 oz / 411g) diced tomatoes with juice

Fire-roasted adds a smoky note. Crushed tomatoes make a thicker sauce.

1/2 cup (80g) pitted green olives, halved

Green or Kalamata. Taste one first—they control the salt.

1 teaspoon dried oregano

Dried works here. Fresh needs double the amount.

1/2 teaspoon salt, plus more to taste

Salt after tasting. The olives and tomatoes bring salt already.

1/2 teaspoon black pepper

Freshly ground is better.

Step-by-Step Instructions

1. Season the chicken

Pat thighs dry. Season both sides with salt and pepper.

2. Brown the chicken

Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4-5 minutes per side until golden. Remove to a plate.

3. Cook the aromatics

Lower heat to medium. Add onion and garlic. Cook until soft, about 5 minutes.

4. Build the sauce

Add tomatoes with juice, olives, oregano. Stir and scrape up the browned bits. Simmer 2 minutes.

5. Simmer the chicken

Return chicken to the skillet. Spoon sauce over it. Cover and cook on medium-low until it hits 165°F (74°C), about 20-25 minutes.

6. Thicken and finish

Uncover and simmer 5 more minutes. Taste for salt and pepper. Serve hot with herbs.

How to Store Chicken Recipes

Delicious Variations

• Add bell pepper strips with the onion for more veg.
• Swap chicken for bone-in breasts; add 10 extra minutes of simmering.
• Add a tablespoon of capers with the olives for extra brininess.

Frequently Asked Questions

This is the easiest way to get a saucy chicken dinner on the table without a plan. Keep it simple, James.

Chicken Recipes

Juicy chicken thighs simmered in a bold tomato-olive sauce, all in one skillet. A no-fuss dinner ready in 45 minutes.

15 minPrep time30 minCook time4Servings320 kcalCalories

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🧂 Ingredients

• 2 pounds (900g) boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, sliced
• 1 can (14.5 oz / 411g) diced tomatoes with juice
• 1/2 cup (80g) pitted green olives, halved
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper

📋 Instructions

1. 1Season the chicken — Pat thighs dry. Season both sides with salt and pepper.
2. 2Brown the chicken — Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4-5 minutes per side until golden. Remove to a plate.
3. 3Cook the aromatics — Lower heat to medium. Add onion and garlic. Cook until soft, about 5 minutes.
4. 4Build the sauce — Add tomatoes with juice, olives, oregano. Stir and scrape up the browned bits. Simmer 2 minutes.
5. 5Simmer the chicken — Return chicken to the skillet. Spoon sauce over it. Cover and cook on medium-low until it hits 165°F (74°C), about 20-25 minutes.
6. 6Thicken and finish — Uncover and simmer 5 more minutes. Taste for salt and pepper. Serve hot with herbs.

👨🍳 Chef's Note: If you want more heat, add a pinch of red pepper flakes with the garlic. Or a splash of white wine before the tomatoes.

Servings: 4

Cuisine: Mediterranean

Course: Main Course

Simple Cooker Recipes50 minutes

Nutrition (per serving): 320 kcal · 25g protein · 12g carbs · 18g fat