One Pot Chicken with Olives and Potatoes

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 4 to 6 servings
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1/4 cup all-purpose flour

1 teaspoon sea salt 

1/2 teaspoon garlic powder 

1/2 teaspoon dry mustard 

1/2 teaspoon smoked paprika 

1/2 teaspoon black pepper 

6 boneless, skinless chicken thighs 

4 tablespoons olive oil 

Sauce and Vegetables:

1 medium yellow onion, chopped

2 cloves garlic, thinly sliced 

1 teaspoon kosher salt 

1 teaspoon cumin 

1/2 teaspoon turmeric 

1/8 teaspoon cayenne 

3/4 cup white wine, such as Pinot Grigio 

4 cups chicken stock

2 sprigs fresh thyme 

2 small Yukon Gold potatoes, cut into 1/2-inch cubes 

1 lemon, 4 thin slices plus the juice of the remaining lemon 

1/2 cup pitted green olives 

Salt and pepper 

1/4 cup fresh parsley leaves, chopped 


  1. For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
  2. Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
  3. For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.
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