This keto-friendly chicken is bursting with Mediterranean flavors, marrying heart-healthy olive oil, briny olives and rich and creamy Greek yogurt. If you don’t have white wine vinegar, you can use red wine vinegar or even white distilled vinegar instead.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, thinly sliced
- 1 cup pitted kalamata olives
- 2 tablespoons capers
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons dried oregano
- 1 cup whole-milk Greek yogurt
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoons fresh mint leaves, roughly chopped
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice
Instructions
- Set a 6-quart Instant Pot® to high saute (see Cook’s Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken on both sides with salt and pepper. Add the oil to the pot. Add half of the chicken skin-side down and cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
- Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the olives, capers, vinegar, oregano and 1/2 cup water and stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the heat and add the rack on top of the olive mixture with the handles facing up. Nestle the chicken on the rack skin-side up.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- Meanwhile, make the yogurt sauce. Add the yogurt, parsley, mint, lemon zest and juice and a large pinch of salt and pepper to a medium bowl and whisk to combine. Season with additional salt and pepper if needed. Set aside.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chicken to a platter and use a slotted spoon to scoop the olive mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
- Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes.
- Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side.
Nutrition Facts
| Calories | 850 |
| Total Fat | 67 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 295 milligrams |
| Sodium | 1070 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 1 grams |
| Protein | 53 grams |
| Sugar | 2 grams |
Reviews
Words cannot describe how good this is! We loved it. Followed recipe with no changes.
My kids enjoyed this meal and wanted more. Both of my kids dislike olives and one of them dislikes mint.
This is fantastic! The yogurt sauce is amazing. Easy recipe to follow. The flavor is excellent!
Made this just tonight per the recipe — was very pleased! The flavorful cold yogurt sauce with the chicken and olives was excellent!
I liked this dish but the calorie per serving is ridiculously high.
I didn’t love this recipe. It was ok, but I prefer Ina Garten’s Mediterranean chicken recipe. The sauce didn’t really add anything to the dish either. I won’t make this again.
This recipe was delicious! I was initially a bit worried with the pressure cooking setting, as there was very little liquid in the pot. Browning the chicken took quite a bit longer than the recipe suggested and I would suggest increasing the pressure cooker timing to 15 minutes and adding 1/4 c. of water. Also, to get a great flavor double the amount of garlic (I used 4 pieces of chicken and 3 cloves of garlic, while halving all the remaining ingredients).
Absolutely excellent! This recipe popped for me in two ways. The chicken came out great but then when combined with the yogurt sauce, bam. Just to be clear the sauce in step 6 is the yogurt one. I didn’t even use the olive one after cooking.
Keto nutritional info would be helpful.
Another excellent food network recipe. My wife, who “hates olives” said this was one of her new favorite dishes. I did make a couple of minor tweaks. First, I added a couple extra cloves of garlic, all finely diced. Then I added half a diced sweet onion about 30 seconds after I added the garlic to the sauté. Then, just at the end of reducing the sauce, I added a tablespoon of butter for richness. (I’m not sure what any of this does to a Keto dish, and I’m not following a Keto diet, so keep that in mind). Finally, I served this over Israeli couscous, which I’m confident is not Keto, but it tasted great and soaked up the sauce well.