Juicy Chicken Catchatori Recipe

I promise I didn’t plan to turn dinner into a one-man cooking show, but this recipe always makes me do a little jig in the kitchen. If you like big, saucy flavors that slap a little sunshine on a weeknight, you’re in the right place — and yes, you can totally eat it straight out of the skillet with your fingers if company isn’t watching. This playful take on a rustic chicken dish brings together bright tomatoes, briny olives, and caramelized onions to make an impossibly juicy, slightly saucy meal that smells like victory and comfort all at once. Grab a glass of wine, crank the stove, and let’s make something that’ll have everyone asking for seconds.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This Juicy Chicken Catchatori balances bright tomato tang, savory herbs, and a hint of brine from olives to create a saucy, comforting plate that still feels fresh. It browns with crackly edges and simmers into a silky, spoon-worthy sauce — perfect for crusty bread or buttery pasta. It’s easy enough for a weeknight, fancy enough for guests, and — full disclosure — it reheats like a dream. Who doesn’t love crispy edges and a juicy center that practically sings when you cut into it?

Ingredients

For the Main Dish:

• 2 lbs boneless, skinless chicken thighs (you can use bone-in if you prefer)
• 1 tsp kosher salt and ½ tsp black pepper, plus more to taste
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 4 cloves garlic, smashed and minced
• 1 tsp smoked paprika
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes with juices
• 1/2 cup chicken broth
• 1/3 cup pitted Kalamata olives, halved
• 1 tbsp capers (optional but delicious)
• 2 tbsp fresh parsley, chopped
• 1 lemon, zested and juiced

For the Sauce / Garnish (if applicable):

• Crusty bread or cooked pasta for serving
• Extra parsley and lemon wedges for garnish

How I Make It

Step 1:

Pat the chicken dry and season both sides with 1 tsp kosher salt, ½ tsp black pepper, and a dusting of smoked paprika. Heat a large oven-safe skillet over medium-high heat with 2 tbsp olive oil until it shimmers. Place the thighs in the pan and let them sizzle — don’t move them for 4–5 minutes so they develop a golden, caramelized crust. Flip and brown the other side for another 3 minutes. I love that first sizzle; it smells like dinner is about to win.

Step 2:

Remove the chicken to a plate and lower the heat to medium. Add the sliced onion and red bell pepper to the skillet and cook until soft and slightly browned, about 6 minutes. Stir in the garlic, oregano, and an extra pinch of smoked paprika and sauté for 30 seconds — your kitchen will smell incredible. If the pan looks dry, splash in a little more oil.

Step 3:

Pour in the 1/2 cup white wine (or chicken broth) to deglaze the pan, scraping the brown bits off the bottom. Let the liquid reduce for 1–2 minutes, then add the can of diced tomatoes and 1/2 cup chicken broth. Stir in the olives and capers. Taste and adjust salt — the olives add brine so go easy at first. The sauce should look chunky and bright red, and you’ll hear a gentle simmer as flavors marry.

Step 4:

Return the chicken to the skillet, nestling the thighs into the sauce. Spoon some sauce over each piece. Transfer the skillet to a preheated oven at 400°F and bake for 10–12 minutes, until the chicken reaches an internal temperature of 165°F and the edges look golden and slightly crisp. If you prefer a thicker sauce, remove the chicken after checking temperature and simmer the sauce on the stovetop for a couple minutes to reduce.

Step 5:

Remove from oven, squeeze the lemon over the top, and scatter fresh parsley and lemon zest. Let the skillet rest for 5 minutes — the juices settle and the chicken stays gloriously juicy. Serve with warm crusty bread or over a mound of buttered pasta to sop up every last drop.

Pro Tips

• Use chicken thighs for juiciness — they tolerate high heat and long simmering without drying out.
• Dry the meat thoroughly before searing; moisture sabotages browning. A paper towel is your friend.
• If you don’t have wine, extra chicken broth works fine — add a splash of vinegar (1 tsp) for acidity.
• Use an oven-safe skillet so you can go from stovetop to 400°F oven without dirtying another dish.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken thighs for boneless breasts if that’s what you have; watch time — breasts need less oven time and dry faster.
• Use firm tofu for a vegetarian version — press, sear, and simmer gently so it soaks up the sauce.
• Replace butter in sides with olive oil to keep the dish dairy-free. For a creamy twist, stir in 2 tbsp plain Greek yogurt off heat (won’t be dairy-free).
• For gluten-free, serve over rice or polenta instead of bread or pasta.

Variations & Tips

• Spicy: Add 1 tsp crushed red pepper flakes with the garlic.
• Herby: Swap oregano for chopped fresh basil and finish with a drizzle of good olive oil.
• Kid-friendly: Omit olives and capers and add a handful of chopped mushrooms for earthy flavor.
• Mediterranean twist: Stir in 1/4 cup crumbled feta just before serving.
• One-pan pasta: Add 8 oz uncooked pasta and extra 1 cup broth, simmer until pasta is tender for a pasta-and-chicken combo.
• Make it smoky: Use smoked paprika + a splash of chipotle in adobo for a smoky depth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! You can brown the chicken and make the sauce up to 24 hours ahead. Store separately in airtight containers in the fridge. Reheat gently on the stove until warmed through and finish in the oven for 5–7 minutes to refresh the sear.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans and keep space around the chicken for browning. You might need to bake in batches or add a couple extra minutes in the oven if the pan gets crowded.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil as a swap; olive oil adds a nice fruity note.

How do I know it’s done?

Check the internal temp with a probe — 165°F for chicken. Look for golden edges and juices that run clear when you cut into the thickest part. The meat should feel firm but still springy.

What if I don’t have ingredient X?

Olives missing? Use chopped roasted red peppers for sweetness. No canned tomatoes? Use 2 cups fresh tomatoes sautéed until they break down, or swap in 1 cup tomato sauce plus 1/2 cup water.

How I Like to Serve It

I serve this with thick slices of crusty bread to mop up the sauce, or over a bed of buttered pappardelle on chillier nights. A simple green salad and a glass of crisp white wine keep things balanced. It shines at a casual weekend dinner, but it won’t feel out of place at a small dinner party — everyone ends up licking their plate, and that’s my favorite kind of compliment.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in a 350°F oven until warmed through.
• Safe cooking temperature for chicken: 165°F. Use a thermometer for certainty.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!