Chicken with Tomatoes and Olives
This easy and elegant Chicken with Olives and Tomatoes cooks in one skillet in about 35 minutes. Boneless breasts get a quick cayenne-and-paprika rub, then simmer into a savory sauce of sweet tomatoes, briny Kalamata olives, and garlic. Easy enough for a weeknight, yet special enough for guests.
Servings: 6 servings
Calories: 241kcal
Ingredients
- 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 use
- 1/2 cup chopped onion yellow or red
- 2 teaspoons chopped garlic
- 1 1/4 cups tomatoes seeded and chopped - see Note
- 1/2 cup chicken stock
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 16 Kalamata olives pitted and chopped
- 2 teaspoons capers optional
- 2 tablespoons butter
- Kosher salt to taste
Instructions
- Butterfly each chicken breast and cut in half to make 8 cutlets
- In a small bowl, combine the cayenne pepper, black pepper and paprika; rub over both sides of chicken (save any leftover for another use).
- 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).
- 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 the tomatoes, chicken stock, oregano, olives and capers (if using); cook, stirring occasionally, 5 minutes or until the tomatoes are softened.
- 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.
Video
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.
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.
Don't crowd the skillet. Sauté the cutlets in two batches so they sear rather than steam.
Season with salt last. The olives, capers, and stock all bring their own saltiness, so taste the finished sauce before adding any more.
Note: This recipe was originally published in my cookbook Fresh Tastes.
Nutrition
Calories: 241kcal | Carbohydrates: 5g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 334mg | Potassium: 426mg | Fiber: 2g | Sugar: 2g | Vitamin A: 677IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg