This Italian Garlic Chicken Skillet with olives, rosemary, onions, and mushrooms is the perfect dinner for the entire family. 30 minutes is all you need.
The moment I laid eyes on this Italian Garlic Chicken Skillet I knew it had to be shared on my site immediately.
I recently opened up The Wicked Noodle to talented guest contributors and will occasionally be showcasing their recipes. I’ve had a lot of submissions but so far this Italian Garlic Chicken Skillet is the only recipe I fell in love with, both for the gorgeous photo and the great flavors. Not to mention that Lauren Lester from Wicked Spatula is its creator and I really love her work. I also thought it fitting that my first “guest” is also Wicked!
Here is what Lauren has to say about her delicious recipe:
Who doesn’t love a good one pan dinner? I know I do. It’s easy, simple, and less dishes to clean up which my husband is ALL for. The sauce for the dish may just be my favorite part. Oh and the olives, always the olives. The sauce is creamy and garlicky without containing any cream whatsoever. It’s simply a lot of garlic and either broth or white wine. Wine is my favorite. If I have a batch of fresh bone broth stored away I’ll sometimes use it instead and it turns out fantastic too. So feel free to use whatever you have on hand.
A whole bulb of garlic goes into this dish but don’t be scared! It cooks down to be mellow and creamy and adds just the right amount of garlic flavor to the chicken. It’s just like your favorite roasted garlic but in a fraction of the time. Can we also talk about chicken thighs for just a second? Some people think they’re a bit greasy but I promise they’re not. It really depends on how you cook them. I love them because they stay tender through cooking and by the time they’re done they melt in your mouth. Dark meat is where it’s at folks.
Real food doesn’t have to be tasteless, complicated, or time-consuming! Lauren, the blogger at Wicked Spatula, sends this message with her simple and delicious recipes.
- 2 pounds skinless chicken thighs
- 2 tablespoons olive oil
- 1 bulb garlic, cloves separated and peeled
- 1 small red onion, sliced
- 8 oz button mushrooms, sliced
- 1 cup pitted Kalamata olives
- 1 sprig fresh rosemary
- 1 cup white wine, chicken broth, or beef broth
- Salt and pepper, to taste
- Parsley and rosemary for garnish
- Heat 2 tablespoons of olive oil in a large deep skillet over medium high heat.
- Season the chicken with salt and pepper on both sides. Place chicken in skillet and brown, about 3-5 minutes per side. Remove from pan and set aside.
- Sauté the garlic in the pan until fragrant and browned, about 2 minutes. Be careful not to burn the garlic, if your pan is too hot turn it down to medium.
- Add in the onions and mushrooms allowing them to soften a bit about 3-4 minutes. Pour in the wine or broth.
- Add in the rosemary and place chicken thighs back in the skillet. Give it a good stir and cover. Cook on medium to medium low for 15 minutes. In the last 5 minutes of cooking stir in the olives.
- Season with salt and pepper and top with freshly chopped parsley and rosemary.