Chicken With Tomatoes and Olives

5.0(5)

This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.

by TasteTester·published 2008-10-18

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Chicken

Servings

4 serving(s)

Total time

40 min

prep 20 min

Calories / serving

323 kcal

Ingredients (11)

serves

4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)chicken
2 tablespoons olive oilolive-oil
1 medium onion, slicedonion
2 garlic cloves, mincedgarlic
15 ounces can crushed tomatoestomato
5 3/4 ounces jar of sliced pitted green olives, drained
2 1/4 ounces can sliced pitted black olives, drained
1 1/2-2 tablespoons capers, drained
2 tablespoons finely shredded lemon peellemon
1 teaspoon dried oregano, crushedoregano
3 tablespoons snipped fresh Italian parsley (flat-leaf)

Instructions (3 steps)

01In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
02Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).

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Rich recipe — supports nutrition-aware planning.