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one cooked chicken breast on a metal spatula, over a pan with more chicken and tomato-olive sauce

Chicken with Tomatoes and Olives

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These Italian-inspired Chicken Breasts with Tomato-Olive Sauce are quick to prepare for every day meals and elegant enough for entertaining, too. The flavor of the fresh tomatoes, onion, garlic and olives intensifies while cooking, resulting in a delicious, colorful sauce.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Ingredients

Scale

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

  • 4 large boneless, skinless chicken breast halves
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 4 tablespoons olive oil, divided
  • 1/2 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 1/4 cups seeded and chopped tomatoes (see Note)
  • 1/2 cup chicken stock
  • 1 tablespoon chopped fresh oregano
  • 16 Kalamata olives, pitted and chopped
  • 2 teaspoons capers (optional)
  • 2 tablespoons butter
  • Salt, to taste

Instructions

  1. Butterfly each chicken breast and cut in half to make 8 cutlets (see Tip).
  2. 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. 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. 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.
  5. Stir in the tomatoes, chicken stock, oregano, olives and capers (if using); cook, stirring occasionally, 5 minutes or until the tomatoes are softened.
  6. 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.

Notes

Gluten free: use gluten-free chicken stock.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 1 (15-ounce) can, drained.

Variation: Sauce is also delicious with sautéed tuna steaks.

Make ahead: Chicken and sauce can be cooked earlier in the day, stored separately in the refrigerator. Put sauce in a large skillet with chicken breasts and cook over medium heat just until hot.

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: Chicken, poultry, main dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://www.seasonedkitchen.com/chicken-breasts-with-tomato-olive-sauce