Tender, flavorful, and delicious pan roasted chicken thighs with dates and olives! Bone-in, skin-on chicken thighs are lightly pan fried, then baked in a wonderful white wine sauce with green olives and Medjool dates. The result is a juicy meat that jam packed with flavor, but the whole thing is easy enough for a weeknight meal!
Why You’ll Love These Pan Roasted Chicken Thighs
Usually when it comes to chicken dishes, I’m prefer thighs over breasts every time (some of my favorite dishes include these grilled chicken thighs and this sesame chicken). I just love how juicy and tender they get, and you have less chance of overcooking them so they don’t dry out.
These pan roasted chicken thighs with olives and Medjool dates are a perfect example of a flavorful and tender chicken dish, and I love that it’s a one pot meal that’s so easy to make. They are quick enough for a cozy and comforting weeknight meal, but still have enough depth in flavor and are unique enough for a small dinner party or gathering.
The combination of tangy and briny green olives with the naturally sweet Medjool dates is just so wonderful and delicious, even my young kids went for seconds!
Watch a Short Video of This Recipe
Ingredient Notes
For exact ingredient amounts and instructions, see the printable recipe card below.
- Chicken thighs: I recommend bone in, skin on chicken thighs, but you can use any cuts of chicken. I’ve cut up a whole chicken into 8 pieces to make this before and it worked out well. Chicken breasts can be used instead, if you prefer them over thighs.
- Avocado oil: I personally like avocado oil but you use other oils like olive oil, ghee, or whatever you have in your pantry.
- Onion and garlic cloves: A must for a flavorful braising broth.
- Natural Delights® Organic Medjool Dates: This is my favorite Medjool dates company that always guarantees the highest quality and their dates just taste wonderful and flavorful every time. Medjool dates are high in fiber and antioxidants, which is why I like to use them in my cooking as a healthier alternative when I need a sweetener. Natural Delights’ products are also sustainably grown without pesticides which I appreciate.
- Green olives: I just used canned green olives, but you can use any other green olives of your choice!
- Dry white wine: White wine will add a wonderful depth in the flavor and makes a delicious base. I recommend pinot grigio or sauvignon blanc. If you don’t have white wine or prefer to not use it, chicken broth can be used instead.
Step-by-Step Instructions
Expert Tips
- You can use any cut of chicken you prefer. Thinner cuts like boneless skinless chicken thighs may take less time in the oven.
- Feel free to experiment with different kinds of olives and spices. Sometimes, I like to add some onion powder and paprika when seasoning the chicken thighs.
Serving Tips
Serve this chicken thighs recipe with rice, mashed potatoes, scalloped potatoes, and/or a hearty salad.
Storage and Reheating Tips
Leftovers should be cooled completely before storing in an airtight container in the fridge for 3-4 days. Reheat in the microwave, or place back in the oven at 350 degrees F for 15 minutes or until heated through.
More Savory Recipes with Medjool Dates
- Air Fryer Brie Stuffed Dates
- Easy Korean Steak Bites (Stovetop or Air Fryer)
- Fresh Guacamole with Tajin Dates
- Sweet and Savory Chicken Breakfast Sausage Recipe
Pan Roasted Chicken Thighs with Dates and Olives
Video
Ingredients
- 6 chicken thighs bone in, skin on
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tsp avocado oil or your favorite cooking oil
- 1 onion sliced
- 4 garlic cloves sliced
- 6 Natural Delights® Organic Medjool Dates pitted and quartered
- 1 cup green olives pitted
- 1 cup dry white wine or chicken broth
- 3 sprigs thyme
Instructions
- Preheat oven to 400 degrees F. Season the chicken thighs evenly with salt and pepper.6 chicken thighs, 1 tsp sea salt, 1/2 tsp ground black pepper
- Heat avocado oil in a large oven-safe skillet over medium heat. Add the seasoned chicken thighs skin side down and cook for 5 minutes. Flip the chicken and cook for another 1-2 minutes. Remove the chicken from the pan and transfer to a plate.2 tsp avocado oil
- Add onion slices to the pan and cook for 3 minutes until slightly translucent. Add garlic slices and cook for 1 minute until fragrant.1 onion, 4 garlic cloves
- Add Medjool dates, olives, and wine, and use a wooden spoon to deglaze the pan. Add thyme and let everything come to a boil for 1 minute.6 Natural Delights® Organic Medjool Dates, 1 cup green olives, 1 cup dry white wine, 3 sprigs thyme
- Turn off heat, and add chicken back into the pan skin side up. Roast for 30 minutes or until the internal temperature is 165 degrees F.
- Spoon the liquid over the chicken and serve warm.
Notes
- You can use any cut of chicken you prefer. Thinner cuts like boneless skinless chicken thighs may take less time in the oven.
- Feel free to experiment with different kinds of olives and spices. Sometimes, I like to add some onion powder and paprika when seasoning the chicken thighs.
- Serve this chicken thighs recipe with rice, mashed potatoes, scalloped potatoes, and/or a hearty salad.
- Leftovers should be cooled completely before storing in an airtight container in the fridge for 3-4 days. Reheat in the microwave, or place back in the oven at 350 degrees F for 15 minutes or until heated through.
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Finger licking good! I made this last night and plan to make more tomorrow!
Yay, amazing!! Thanks so much for leaving a review, Victoria.
Made this for friends for dinner and hoped it would work out tasty enough – it was delicious! I added carrot for an extra veggie and served w mash potato. Yum! And so easy. I used white wine and it came out with a really yummy juicey sauce that was so rich and flavoursome.
Wonderful! Thank you so much for leaving a review!!
Amazingly tasty and easy to prep!