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Mediterranean Chicken with Tomatoes, Olives and Capers Recipe

September 23, 2013 by Jeanette 22 Comments

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This Mediterranean Chicken dish can be made quickly in a pressure cooker, but just as easily in a slow cooker or on the stove top. Light but full of flavor, it’s an easy dish that comes together quickly.

Mediterranean Chicken © Jeanette's Healthy Living

Some days, time just flies and I don’t know where the time has gone. This happened just the other day when I looked up at the clock and realized I had just 30 minutes to get dinner ready before heading out the door to one of my son’s cross country race. I had planned on making this Mediterranean Chicken recipe, but it was written up as a slow cooker recipe.

Mediterranean Chicken with Tomatoes Olives and Capers © Jeanette's Healthy Living

As I scanned through the recipe while waiting at the bus stop for my little guy, I knew my new pressure cooker was going to have to save me. That’s one of the biggest advantages to a pressure cooker – a recent discovery – it can shave half the cooking time off almost any recipe. My kids think I’m a bit obsessed with my pressure cooker. I’ve been trying some of my favorite crockpot recipes using the pressure cooker like Bolognese Sauce, Cuban Black Bean Soup, and Turkey Black Bean Chili, and amazed by how quickly these dishes comes together.

MediterraneaMediterranean Chicken with Tomatoes Olives and Capers © Jeanette's Healthy Livingn Chicken with Tomatoes Olives and Capers © Jeanette's Healthy Living

I made a few modifications to the recipe, adding some red wine for extra depth of flavor, using boneless skinless chicken thighs to reduce cooking time, and adding fresh garlic and dried thyme to the dish.  This chicken dish reminds me of Pasta Puttanesca, and came together quickly. Not only was I able to feed two of my kids dinner before I rushed out the door to the cross country meet, but this chicken dish reheats really well so I was able to feed my son dinner as soon as he walked in the door from his cross country meet.

Mediterranean Chicken © Jeanette's Healthy Living
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Mediterranean Chicken with Olives Capers and Tomatoes

You can also cook this in a slow cooker on Low for about 4 hours, or on the stovetop for about 30 minutes. Serve over steamed brown rice with a simple green salad.
Course Main Course
Keyword chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 289 kcal

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup red wine
  • 1/4 cup kalamata olives pitted
  • 2 tablespoons capers rinsed and drained
  • 1 1/2 cups chopped tomatoes
  • fresh lemon zest

Instructions

  1. Season both sides of thighs with salt and pepper. Heat olive oil in 5-quart pressure cooker. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. Add olives, capers and tomatoes. Cover and bring to high pressure; cook at high pressure for 15 minutes. Quick release pressure cooker. Transfer to serving dish and sprinkle with fresh lemon zest.

Pressure Cooker Instructions

  1. Heat olive oil in 5-quart pressure cooker. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. Add olives, capers and tomatoes. Cover and bring to high pressure; cook at high pressure for 15 minutes. Quick release pressure cooker. Transfer to serving dish and sprinkle with fresh lemon zest.

Slow Cooker Instructions

  1. Heat olive oil in large skillet. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. 

  2. Transfer everything from skillet to slow cooker. Add olives, capers and tomatoes. Cook on low setting for 8 hours or on high setting for 4 hours. Transfer to serving dish and sprinkle with fresh lemon zest.

Stove Top Instructions

  1. Heat olive oil in large skillet. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes. Add chicken pieces and lightly brown on both sides. Add red wine and reduce, about 2-3 minutes. 

  2. Add olives, capers and tomatoes. Bring to a boil, then reduce heat to medium-low, and cook, covered for 30-35 minutes. Transfer to serving dish and sprinkle with fresh lemon zest.

Recipe Notes

Adapted from Cooking Light

Feel free to substitute your own favorite herbs or herb blends.

Nutrition Facts
Mediterranean Chicken with Olives Capers and Tomatoes
Amount Per Serving
Calories 289 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 161mg54%
Sodium 524mg23%
Potassium 654mg19%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 34g68%
Vitamin A 180IU4%
Vitamin C 11.1mg13%
Calcium 63mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: chicken, gluten-free, healthy choices, main courses, Pantry Recipe Tagged With: cooking chicken in a pressure cooker, healthy chicken recipe, Mediterranean food, pressure cooker recipe

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Comments

  1. Stacy | Wicked Good Kitchen says

    September 23, 2013 at 8:16 am

    One of these days, I need to add a pressure cooker to my kitchen arsenal. (I think Breakfast at Tiffany’s put too much fear in me over exploding dinner flying in the air, LOL!) Excellent recipe and a life saver when time crunched to prepare dinner. Thanks for sharing! Pinned!

    Reply
    • Jeanette says

      September 23, 2013 at 8:23 pm

      Stacy – I’ve been thinking about getting a pressure cooker for years and finally got one. I had the same fear about food exploding all over the kitchen. Fortunately, the technology has changed and there are lots of built in mechanisms to keep it safe. I have to say I’m a bit obsessed with my new pressure cooker and making everything in it lately, from soups, sauces and chili to this chicken dish.

      Reply
  2. Joanne says

    September 23, 2013 at 8:27 am

    The pressure cooker is a pretty amazing thing! And it’s almost like the polar opposite of a slow cooker! This stew you made looks absolutely delicious. Love those mediterranean flavors!

    Reply
    • Jeanette says

      September 23, 2013 at 8:24 pm

      Joanne – I love my slower cooker too, but it is fun having a kitchen appliance that does the complete opposite. I’ve been having fun making everything in my new pressure cooker – makes getting dinner on the table so much easier on busy school nights.

      Reply
  3. Nancy/SpicieFoodie says

    September 23, 2013 at 11:32 am

    What a scrumptious recipe, Jeanette! The flavours sound wonderful and love how quickly it comes together. Thanks for sharing.

    Reply
    • Jeanette says

      September 23, 2013 at 8:25 pm

      Thanks Nancy – this dish is really easy, great for a busy school night.

      Reply
  4. Rachel says

    September 23, 2013 at 1:52 pm

    Do you have an alternative cooking method? I don’t have a pressure cooker. Thank you! This looks delicious.

    Reply
  5. Rachel says

    September 23, 2013 at 1:54 pm

    Oops! I saw your directions for crockpot! Thank you!

    Reply
  6. Alyssa (Everyday Maven) says

    September 23, 2013 at 4:52 pm

    Perfect Fall dinner Jeanette!

    Reply
    • Jeanette says

      September 23, 2013 at 8:26 pm

      Thanks Alyssa – with the weather turning cooler, I’ve been making more braised dishes.

      Reply
  7. Sylvie @ Gourmande in the Kitchen says

    September 23, 2013 at 8:55 pm

    I haven’t used a pressure cooker in a long time but you have me wanting to pull it back out!

    Reply
  8. Kumar's Kitchen says

    September 24, 2013 at 4:53 am

    lovely dish and authentic mediterranean flavors in it makes us crave for some now 🙂

    Reply
  9. Terra says

    September 24, 2013 at 9:05 pm

    Time truly does fly by, I almost can’t keep up somedays. What a fantastic recipe that is so full of flavor, I love how easy it is to make. Yum, Hugs, Terra

    Reply
    • Jeanette says

      September 24, 2013 at 10:54 pm

      Terra, I really can’t believe how quickly the past several years have gone. Trying to slow time down – would love a time machine to turn the clock back a few years.

      Reply
  10. Kalyan says

    September 25, 2013 at 1:21 am

    Just mouthwatering….looks delicious!

    Reply
    • Jeanette says

      September 25, 2013 at 7:45 am

      Thanks Kalyan – hope you have a chance to try this recipe!

      Reply
  11. Carolyn says

    September 26, 2013 at 7:37 am

    This recipe is right up my alley! I can’t wait to make it.

    Reply
  12. foodwanderings says

    October 11, 2013 at 1:03 pm

    This Mediterranean Chicken with Tomatoes, Olives and Capers is completely up my alley, Jeanette. I would devour every bite. 🙂

    Reply
  13. Alice says

    January 28, 2019 at 9:08 am

    I can not stand the taste of capers rosemary and thyme, can they be substatuted with something else?
    You said it can be made on the stove top where’s the recipe directions for stove top recipe?

    Reply
    • Jeanette says

      January 28, 2019 at 9:56 am

      Hi Alice, you can leave out the capers, rosemary and thyme. Substitute your favorite herbs or herb blends such as dried oregano, or Italian seasoning. I added stove top directions to the recipe – basically the same thing as pressure cooker, but cook for 30 minutes on the stove.

      Reply
  14. Alice says

    January 28, 2019 at 9:12 am

    Help!! … I’m totally new to this mediteranian diet thing I need a just for dummies instructions. ????… I don’t have a pressure cooker. I need stove top directions please

    Reply
    • Jeanette says

      January 28, 2019 at 9:56 am

      Hi Alice, I’ve added stove top directions in the recipe.

      Reply

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