Chicken with Kalamata Olives and Tomatoes

These Italian-inspired Chicken Breasts with Tomato-Olive Sauce are easy enough to prepare for everyday meals and elegant enough for special occasions, too. As they cook, the flavors of the bright fresh tomatoes, sweet onions, nutty garlic and tangy olives intensify, creating an irresistible, deeply flavorful dish.

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Table of Contents

1. Mediterranean Chicken Recipe with Kalamata Olives and Tomatoes
2. Ingredients for Chicken Breasts with Tomatoes and Olives
3. How to make Chicken with Tomatoes and Olives
4. Olive Chicken Tomato Recipe Variations and Tips
5. What to serve with this Chicken Breast Tomato Recipe
6. Storing Chicken with Kalamata Olives and Tomatoes
7. Pin it now to save for later!
8. Chicken with Tomatoes and Olives

Mediterranean Chicken Recipe with Kalamata Olives and Tomatoes

I make this scrumptious dish often, not just because Robert and I both love the Mediterranean flavors but also because I tend to have these ingredients on hand. The sauce is full of flavor – and has a bit of a kick, too!

I love to cook chicken because it’s so versatile, and always have a few breasts in the freezer. Now, is it just me, or are chicken breast halves getting larger and larger these days? I find that, most of the time, one breast half is plenty to serve two people. The problem is how to cut the breast half in half and still have the resulting pieces look like a chicken breast, not just a square lump of chicken meat. It’s actually very easy; just follow my detailed instructions (including photos and a video) on how to butterfly and halve a chicken breast.

Ingredients for Chicken Breasts with Tomatoes and Olives

Here’s what you’ll need to prepare this fabulous chicken dish:

• Boneless, skinless chicken breast halves
• Cayenne pepper
• Ground black pepper
• Paprika
• Olive oil, divided
• Onion
• Garlic
• Tomatoes (fresh or canned)
• Chicken stock (or broth)
• Fresh oregano (or dried)
• Kalamata olives
• Capers (optional)
• Butter
• Salt

How to make Chicken with Tomatoes and Olives

1. Halve chicken.
   Butterfly each chicken breast and cut in half to make 8 cutlets (see directions here).
   
2. Season chicken.
   In a small bowl, combine the cayenne pepper, black pepper and paprika; rub over both sides of chicken (save any leftover for another use).
3. Sauté chicken.
   In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add 4 chicken cutlets and sauté on both sides until beginning to brown and an instant-read thermometer inserted into thickest portion registers 165 degrees. Transfer to a large platter; cover and keep warm. Repeat with 1 tablespoon olive oil and remaining 4 cutlets (don’t clean out the skillet).
   
4. Sauté vegetables; prep sauce.
   In the same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion and garlic; cook, stirring occasionally, for around 7 to 8 minutes or until the onions are softened. Stir in tomatoes, chicken stock, oregano, olives and capers (if using); cook, stirring occasionally, 5 minutes or until the tomatoes are softened.
   
5. Finish sauce; serve.
   Add 2 tablespoons butter and stir until melted. Season to taste with salt and ground pepper. Stir any accumulated juices from the chicken on the platter into the sauce. Spoon sauce over top of chicken breasts to serve.

So easy to prepare, beautiful to present and full of flavor. What more could you ask for?

Olive Chicken Tomato Recipe Variations and Tips

As mentioned in the ingredient list, when tomatoes are not in season, substitute diced canned. And if you can’t find fresh oregano, use dried. Here are a few other substitutions/variations:

• Switch out the garlic for chopped shallots.
• Substitute fresh basil for the oregano and Niçoise olives for the Kalamatas and turn this dish into Provencal chicken.
• Switch out the olives for artichoke hearts, quartered.

What to serve with this Chicken Breast Tomato Recipe

This dish is so chock-a-block full of Mediterranean flavors, I like to serve it with simple sides that don’t compete. Try it with brown rice, or brown rice and quinoa mixture, or orzo pasta. Add on a salad like our Spinach Salad with Pine Nut Dressing and sliced Ciabatta bread and you have a balanced, alluring meal for everyday or entertaining.

Storing Chicken with Kalamata Olives and Tomatoes

Chicken and sauce can be cooked earlier in the day, stored separately in airtight containers in the refrigerator. To reheat: put sauce in a large skillet with chicken breasts and cook over medium heat just until hot.

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