One Pan Chicken with Tomatoes & Olives
One Pan Chicken with Tomatoes & Olives is a healthy mediterranean and true 30 minute meal.
Tender chicken breasts are cooked in rosemary, wine, tomatoes, basil and olives.
We’re talking speedy dinner on the table in a jiffy today. Did you know that one pot meals are one of the most searched recipe terms? Probably because anything made in one pot is easy and clean-up is easy, because we’re all busy and we all want easy.
Perfect for a busy weeknight, just serve with a side your favorite vegetable. Dinner done!
The key to the quick cooking of this One Pan Chicken with Tomatoes & Olives is thin chicken breasts. I find many grocery stores that sell them already thin cut, but if you can’t find them, just cut any boneless, skinless chicken breast in half lengthwise.
Let’s talk about the flavor. First, aromatics like onion and garlic and fresh herbs are cooked with dry white wine and chicken stock which is the basis for the delicious sauce. The dish is finished with salty kalamata olives and sweet cherry tomatoes.
I always say it (and will say it again), fresh herbs are one of THE BEST ways to add easy and healthy flavor so many dishes and this really makes this a lovely Mediterranean chicken dish.
If you’re feeling adventurous, you can add a teaspoon of capers to the sauce as well. Just watch the saltiness.
I recently added a delicious update to the recipe and it’s a simple one, feta cheese. Crumbled over the finished dish, it really adds a lovely creaminess to cut through the olives.
Tomatoes are not always in season, so this is why I like to use cherry or grape tomatoes which you can find all year round.
A quick, easy, healthy dish, one pot meal in under 30 minutes. How cool (and yummy) is that?
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