Tender chicken thighs simmered with lemon, olives, capers, kale, and white wine—this Sicilian Skillet Chicken is rustic, soulful, and straight from the heart of the Mediterranean.

this recipe

The first time I made this Sicilian Skillet Chicken, I wasn’t exactly trying to “channel Sicily” or anything poetic like that. I was just hungry. It was one of those chaotic midweek evenings—you know, when you open the fridge and stare at it like it’s going to hand you a fully cooked dinner. There were chicken thighs, half a bottle of white wine (leftover from a “let’s just have one glass” night that turned into two), a lemon on its last good day, and a jar of olives that had been quietly waiting for redemption.

I threw everything into the skillet with a little olive oil, some garlic, and a splash of hope. The aroma that came off that pan? Unreal. It smelled like summer somewhere beautiful—like sitting by the coast, sun in your hair, probably wearing linen. My husband walked in right as the sauce started to simmer, and he just said, “We’re eating that tonight, right?” We ate it straight from the skillet, standing at the stove, not even pretending to be civilized. It was that good.

Since then, I’ve made this Sicilian Skillet Chicken a dozen different ways—sometimes with spinach, sometimes with kale, sometimes with no greens at all (don’t tell anyone). It’s become one of those recipes that reminds me that good food doesn’t have to be complicated—it just needs heart, and maybe a good glass of wine while you cook.

Why You’ll Love This Sicilian Skillet Chicken Recipe?

You know when a recipe just feels right? This one does. It’s got all the cozy, savory things that make you want to slow down—tender, golden chicken, that burst of lemon brightness, the salty pop of olives and capers. And the sauce? Oh, the sauce. It’s one of those where you find yourself tearing off bits of bread just to “test it” while it simmers.

What I love about this Sicilian Skillet Chicken is that it looks like something you’d order at a candle-lit trattoria, but it’s really just a one-pan wonder you can make on a random Tuesday. There’s no complicated technique—just layering flavors, trusting the process, and maybe dancing a little while the onions sizzle.

Ingredient Notes:

Here’s the thing about Sicilian food—it’s not about perfection, it’s about personality. So don’t stress if your lemons are a little unevenly sliced or if your kale looks more “roughly chopped” than artfully shredded. The imperfections make it taste even better.

• Chicken Thighs: Go for bone-in, skin-on if you can. They stay juicy and develop that golden, crisp skin that dreams are made of. Boneless works too, but you’ll miss that extra flavor.

• Olive Oil: Extra virgin, obviously. I mean, it’s a Sicilian dish—olive oil is practically the star.

• Red Onion: Slightly sweet and softens into the sauce beautifully. If you’ve only got yellow onions, it’s totally fine. We’re not gatekeeping here.

• White Wine: A dry one like Sauvignon Blanc or Pinot Grigio. You can drink the rest, obviously. Cooking with wine you actually like makes a difference.

• Oregano: Adds that familiar, earthy flavor that ties everything together.

• Lemon: Sliced thin, rind and all. That bitterness balances the saltiness of the olives and capers.

• Castelvetrano Olives: Buttery and meaty—like the fancy cousin of regular green olives. If you can’t find them, don’t panic, any good-quality green olive will work.

• Capers: Little salty gems that make the whole dish pop.

• Kale: Adds color, texture, and just enough “green” to convince yourself this is healthy.

How To Make Sicilian Skillet Chicken?

Let’s be honest—this is one of those meals that looks way fancier than it actually is. You’ll feel like a culinary genius, and no one has to know how simple it really was.

Step 1. Prep the chicken.
Trim any extra skin or fat, then season the thighs generously with kosher salt. If you’ve got time, leave them uncovered in the fridge overnight. It sounds like a lot, but it gives you the crispiest skin ever. Totally worth it.

Step 2. Brown the chicken.
Grab your biggest skillet and heat a swirl of olive oil over medium-high. Once it’s hot, lay the chicken in skin-side down and just… let it be. Don’t poke it, don’t move it. After about five minutes, flip it and brown the other side. You’re just building flavor here, not cooking it through yet. Set the chicken aside—you’ll see golden bits left in the pan, and that’s pure gold.

Step 3. Sauté the onions and garlic.
Toss the sliced onions into that same skillet (no cleaning necessary—trust me, the flavor’s in there). Sauté until they start to soften and caramelize a little. Then add the garlic. The smell? You’ll want to bottle it.

Step 4. Make the magic sauce.
Pour in the white wine and chicken broth to deglaze the pan—scrape up every last bit of flavor. Then stir in the oregano, lemon slices, olives, and capers. It’s that holy trinity of Sicilian flavor: salty, bright, and bold.

Step 5. Add the chicken back.
Nestle the thighs right into that sauce, skin side up. Cover with a lid or foil and let it simmer gently for about 35–40 minutes. The chicken gets tender, the sauce thickens slightly, and your kitchen will smell like heaven on earth.

Step 6. Add the kale.
Tuck in your chopped kale around the chicken and cover it for about five minutes until it’s wilted and tender. If the skillet’s too crowded, remove the chicken for a sec, cook the kale down, then pop it back in. Don’t overthink it.

Step 7. Serve and devour.
Bring the skillet straight to the table—no need to be fancy. The colors alone will make everyone stop talking for a second. Grab some crusty bread, because the sauce? You’ll need it.

Storage Options:

If you somehow manage to have leftovers (and that’s a big “if”), store them in an airtight container in the fridge for up to three days. The flavors get even better the next day—like the chicken had a little time to reflect on how delicious it is.

You can also freeze it for up to a month. Let it cool first, then pack it up and remove as much air as possible. Defrost overnight and reheat gently on the stove with a splash of broth if needed.

Variations and Substitutions:

Once you’ve made this Sicilian Skillet Chicken once, you’ll start tweaking it without even realizing it. And that’s kind of the point.

• No Kale? Spinach, Swiss chard, or even escarole will do. Just don’t skip the greens—they balance everything out.

• No Wine? A little extra broth and a squeeze of lemon juice works perfectly.

• Want More Heat? Add a pinch of red pepper flakes or chopped Calabrian chilies. Sicilians would approve.

• Feeling Fancy? Toss in some cherry tomatoes for sweetness or garnish with fresh basil before serving.

• Different Protein: It’s also amazing with pork chops or boneless thighs—just adjust the cook time a bit.

What to Serve with Sicilian Skillet Chicken?

This Sicilian Skillet Chicken doesn’t really need anything else, but hey, I’m not stopping you from making it a whole feast.

• Crusty Bread: You’ll need something to soak up that sauce. It’s non-negotiable.

• Mashed Potatoes or Polenta: Soft, cozy, and perfect for catching every drop of flavor.

• Simple Salad: A crisp, tangy green salad balances the richness.

• White Wine: The same one you used to cook—because let’s be honest, it’s already open.

Frequently Asked Questions:

Can I make this ahead of time?
Yes! Honestly, it’s even better the next day when the flavors meld.

Can I use boneless chicken?
Absolutely. Just shorten the cooking time a bit so it doesn’t dry out.

What if I don’t like olives?
No problem—swap them with artichoke hearts or sun-dried tomatoes for a different twist.

Here’s the thing: this Sicilian Skillet Chicken isn’t about perfection—it’s about feeling something when you cook. It’s that cozy moment when the kitchen smells incredible and you can’t wait to dig in. It’s a little messy, a little rustic, and completely real.

So go ahead, pour yourself a glass of wine, throw on some music, and make this tonight. You might not be in Sicily, but I promise, one bite and you’ll feel pretty close.

Keep the Flavor Coming – Try These:

Easy Penuche Fudge

Glazed Carrots With Brown Sugar And Butter

Taco Bell Mexican pizza

Sicilian Skillet Chicken

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

A vibrant Sicilian Skillet Chicken featuring tender chicken thighs simmered with lemon, olives, capers, kale, and white wine for a rustic Mediterranean one-pan meal.

PRINT PIN REVIEW SAVE Saved!

4 Servings

Ingredients

1x2x3x

• 8 bone-in skin-on chicken thighs (approximately 3 ½ pounds)
• 2 ½ teaspoons kosher salt
• 1 tablespoon extra-virgin olive oil
• 1 medium red onion halved and thinly sliced
• 3 large cloves garlic thinly sliced
• 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
• ½ cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 lemon thinly sliced (including the rind)
• ¾ cup pitted Castelvetrano olives or similar meaty green olives
• 3 tablespoons drained capers
• 3 packed cups lacinato kale stems removed and roughly chopped

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the chicken:

1. Trim any excess skin or visible fat from the chicken thighs. Season both sides evenly with kosher salt. For enhanced flavor and crispness, place the chicken in a shallow dish or bowl, uncovered, and refrigerate overnight to allow the skin to dry slightly.

Brown the chicken:

1. Heat a large, deep skillet (approximately 12 inches in diameter) over medium-high heat. Add the olive oil and swirl to coat the surface. Arrange the chicken thighs skin-side down in the hot skillet. Sear for about 5 minutes until the skin is golden brown and crisp. Turn the chicken and cook for an additional 4 to 5 minutes. Transfer the browned chicken to a shallow dish and set aside. (If the skillet cannot accommodate all the chicken at once, work in two batches.)

Sauté the aromatics:

1. Reduce the heat to medium. In the same skillet, add the sliced red onion and cook until softened, about 4 to 5 minutes. Add the sliced garlic and sauté briefly until fragrant, about 30 seconds, taking care not to burn.

Build the sauce:

1. Deglaze the pan with the white wine, stirring to loosen any browned bits from the bottom. Add the chicken broth, dried oregano, lemon slices, olives, and capers. Stir to combine and allow the mixture to simmer gently for 2 to 3 minutes.

Return the chicken to the skillet:

1. Carefully nestle the seared chicken thighs, skin side up, into the simmering sauce. Cover the skillet with a tight-fitting lid or aluminum foil. Adjust the heat to maintain a steady, high simmer. Cook for 35 to 40 minutes, or until the chicken is fully cooked through and tender when pierced with a knife. If the liquid reduces too much, add a small amount of broth or water to maintain a thin layer of sauce at the bottom of the pan.

Incorporate the kale:

1. Tuck the chopped kale into the cooking liquid around and between the chicken thighs. Cover again and cook for 4 to 5 minutes, until the kale is wilted and tender. If the skillet is overcrowded, temporarily remove the chicken, cook the kale until softened, and return the chicken to the pan for serving.

Serve:

1. Serve directly from the skillet for a rustic presentation. Spoon some of the sauce and cooked kale over each serving. Pair with crusty bread, rice, or polenta to complement the flavors.

Notes

This Sicilian Skillet Chicken is naturally gluten-free when prepared with certified gluten-free ingredients. Ensure that the chicken broth, capers, and olives are labeled gluten-free, as some brands may contain additives processed with gluten. If serving with bread or grains, select gluten-free options such as rice, quinoa, or gluten-free baguettes. The recipe’s essence and rich Mediterranean flavors remain beautifully intact, offering a wholesome, satisfying gluten-free meal.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/