Balsamic Chicken with Olives and Capers

by Julianne De Witt

April 10, 2020

My take on this popular recipe using ingredients you probably already have one hand. I use boneless skinless chicken thighs but you could certainly sub in chicken breasts or bone-in chicken pieces.

Balsamic Chicken with Olive and Capers

This vibrant dish is so easy to prepare and is a crowd pleaser. Hope you love it!


  • 8-10 chicken thighs
  • cooking spray
  • 4 tbsp olive oil
  • 1 tsp turmeric
  • salt and pepper to taste
  • 1/3 cup balsamic vinegar
  • 2/3 cup green olives pitted
  • 2 tbsp capers
  • 2 cloves garlic crushed
  • 1/2 cup parsley chopped
  • salt and pepper to taste


  • Preheat oven to 350 degrees. Place chicken thighs in a bowl, top with 2 tbsp olive oil, turmeric, salt and pepper.
  • Spray frying pan with cooking spray and place over high heat. Working in batches, sear chicken, top side down until browned. Add chicken to large baking dish.
  • Crush olives on a cutting board with a mallet. In a medium sized bowl add crushed olives, garlic, capers, parsley, remaining olive oil, salt and pepper and stir. Spoon olive mixture over chicken, pour balsamic vinegar over the top and place in oven. Cook for 30-40 minutes or until internal temperature of chicken is 165 degrees. Top with additional parsley if desired and serve.
Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating