Greek Chicken with Arugula and Kalamata Olives
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Cook time: 
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Serves: 4
Greek Chicken is one of my favorite Whole30 recipes to date. Perfectly browned chicken thighs swim in a rich savory broth of fresh tomatoes, caramelized onions, arugula and kalamata olives.
  • 2 Tbsp good quality olive oil
  • 1 tsp sea salt, plus more to taste
  • ½ tsp freshly ground black pepper, plus more to taste
  • 8 chicken thighs
  • 2 sweet onions, thinly sliced
  • 3 large cloves garlic, minced
  • 6 ripe plum tomatoes, chopped (reserve juice)
  • ¼ cup chopped flat parsley
  • ¼ cup homemade vegetable broth (if using store bought, buy low sodium with no sweeteners added)
  • ¼ tsp cayenne pepper
  • ¼ tsp smoked paprika
  • 1 cup arugula
  • ½ cup kalamata olives
  1. Liberally salt and pepper eight chicken thighs, front and back.
  2. Heat large skillet over medium high heat.
  3. Add 2 tbsp olive oil.
  4. Once oil is sizzling, carefully add four chicken thighs to skillet skin side down. Cover the pan to prevent splatter and cook for 4 to 5 minutes, or until chicken is evenly browned.
  5. Turn chicken and continue cooking for another 4 to 5 minutes.
  6. Once browned remove thighs from skillet to a platter, set aside and keep warm.
  7. Cook remaining 4 chicken thighs in the same manner. (No need to add more olive oil).
  8. Remove remaining four chicken thighs from skillet and add to the platter. Set all aside and keep warm while cooking the sauce.
  1. Drain drippings from skillet, reserving two tbsp of the drippings.
  2. Allow skillet to cool slightly and add back the 2 tbsp reserved drippings, discard the rest.
  3. Heat skillet over medium heat.
  4. Add sliced sweet onions to skillet. Stir briefly to coat onions with drippings.
  5. Reduce heat to low and cook onions, stirring occasionally being careful to scrape up the brown bits from the bottom of the skillet as you do so.
  6. Cook onions for 15 to 20 minutes until onions are soft, fragrant, and beginning to caramelize.
  7. Once onions have caramelized, add minced garlic.
  8. Cook garlic and onions for 2 minutes, stirring once or twice.
  9. Add diced tomatoes and the reserved juice, parsley, vegetable broth, cayenne pepper and smoked paprika.
  10. Increase heat until mixture is lightly simmering, cover.
  11. Simmer sauce for 10 minutes.
  12. Remove cover, stir and add chicken thighs atop the tomato sauce.
  13. Cover and continue simmering for an additional 10 minutes or until chicken thighs are tender and cooked through. Remove from heat.
  14. Remove cover and gently fold in arugula and kalamata olives.
  15. Serve immediately.
Recipe by Pure Grace Farms at