Braised chicken with feta and olives

Total Time
24 min
8 min
16 min
One-pan, skillet suppers are easy on the cook and the dishwasher. This one comes together fast. It's important to start things off by browning the meat well since that's the first step to developing rich flavor. Sauteing the onion in the pan drippings until their natural sugars begin to caramelize is another important step in building flavor here. When the broth is added, all the tasty bits from the bottom of the pan get stirred into the sauce as the pan is deglazed. This process forms the sauce that the chicken simmers in to finish cooking. It's the perfect blend tastes—briny, brightly acidic, and meaty with an accent of creamy in the crumbled feta garnish.


Olive oil

1 tsp

Uncooked skinless boneless chicken thigh

20 oz, (4 5-oz. thighs), trimmed

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked onion

1 small, halved and thinly sliced

Reduced sodium chicken broth

½ cup(s)


2 medium, chopped


8 olive(s), large, pitted, chopped


3 Tbsp, chopped

Crumbled feta cheese

4 Tbsp


  1. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until browned, about 8 minutes. Transfer to plate.
  2. Add onion to skillet and cook, stirring occasionally, until it begins to soften, about 3 minutes. Stir in broth, tomatoes, and olives and bring to boil. Return chicken to skillet.
  3. Reduce heat to low and simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes. Remove skillet from heat and stir in basil.
  4. Divide chicken and sauce evenly among 4 plates. Sprinkle evenly with feta.
  5. Serving size: 1 chicken thigh, ½ cup sauce, and 1 tablespoon feta


You can use fresh dill or mint instead of basil in this recipe if you prefer.