One Pan 30 Chicken with Tomatoes & Olives
Tender chicken breasts are cooked in rosemary, wine, tomatoes, basil and olives for a delicious, Mediterranean dish.
Ingredients
- 3 tablespoons vegetable oil divided
- 4 thin boneless skinless chicken breasts
- Salt & pepper
- 1 cup (100 grams) yellow onion, chopped
- 2 garlic cloves peeled and finely chopped or grated
- 1 teaspoon fresh rosemary finely chopped
- ¼ cup (60 ml) dry white wine
- Zest and juice of 1 lemon
- 1/4 cup (60 ml) low sodium chicken stock
- Salt depending how salty your stock is
- 5 ounces (145 grams) cherry tomatoes, cut in half
- 3 ounces (85 grams) kalamata olives, pitted and cut in half
- ¼ cup (5 grams) fresh basil, chopped
- Feta cheese for serving
Instructions
- To a cast iron or heavy sauté pan add 2 tablespoons oil and heat over medium high heat.
- Sprinkle light and evenly the chicken breasts, with salt and pepper, both sides.Sauté the chicken breasts for 2 minutes on each side, just to get a little brown (they don’t have to be cooked all the way through). Remove and set aside.
- Add the remaining 1 tablespoon oil to the pan and turn heat down to medium. Add the onion and cook to soften, stirring often. Stir in the garlic and cook for 1 minute. Stir in the rosemary and cook for 1 minute.
- Add the wine, lemon juice and zest. Stir scraping all the browned bits off the bottom, cook for 1 minute.
- Stir in the chicken stock and salt. Add the cherry tomatoes, olives and basil, mix well. Nestle the chicken breasts in so they are submerged in the sauce. Simmer for 5 minutes to cook the chicken thoroughly.
- Serve immediately topped with crumbled feta.
Video
Nutrition
Serving: 1 | Calories: 348kcal | Carbohydrates: 11g | Protein: 40g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 102mg | Sodium: 360mg | Fiber: 2g | Sugar: 6g