Pan Fried Chicken With Tomato Olive Sauce Recipes

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PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE



Pan-fried chicken with tomato & olive sauce image

A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Yield Serves 2

Number Of Ingredients 9

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 small onion , halved and very thinly sliced
2 garlic cloves , shredded
400g ripe tomatoes , finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives , thickly sliced
300ml chicken stock
generous handful basil leaves

Steps:

  • Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
  • Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium

PAN SEARED CHICKEN WITH OLIVES



Pan Seared Chicken with Olives image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced shallots (about 1 small)
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped
1 1/2 teaspoons minced shallots (about 1/2 small)
1/4 cup sherry vinegar
1/2 cup chicken broth (store-bought or homemade)
1 tablespoon Dijon mustard
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves
1 cup thinly sliced radicchio (about 1/4 head)
1 1/2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Pecorino Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
  • Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
  • Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
  • For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
  • Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
  • Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

ITALIAN PAN-FRIED CHICKEN



Italian Pan-Fried Chicken image

I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon pepper
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil
2 tablespoons olive oil
9 garlic cloves, minced and divided
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon chicken base
1/2 cup chardonnay or chicken broth
1 tablespoon heavy whipping cream
1 tablespoon cold butter

Steps:

  • Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

CHICKEN BREAST WITH TOMATO OLIVE SAUCE



Chicken Breast With Tomato Olive Sauce image

I got a calendar for 2007 with a recipe and food picture on each month. This is the first one that caught my eye!

Provided by Alisa Lea

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3/4 teaspoon dried basil
6 boneless skinless chicken breasts
1/4 teaspoon garlic powder
2 tablespoons butter
3/4 teaspoon dried thyme
2 tablespoons olive oil
1/2 teaspoon black pepper
3 tablespoons butter
12 ripe olives, pitted and sliced
1/3 cup onion, chopped
6 green olives, pitted and sliced
3 garlic cloves, minced
salt and pepper, to taste
1 1/4 cups canned Italian plum tomatoes, drained and chopped

Steps:

  • Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes.
  • Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
  • Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened.
  • Add garlic and tomatoes and cook 2 minutes.
  • Add olives and cook 5 minutes more, stirring frequently.
  • Season with salt and pepper to taste and serve over chicken breasts.

Nutrition Facts : Calories 287.3, Fat 18.6, SaturatedFat 7.6, Cholesterol 101, Sodium 330.9, Carbohydrate 3.8, Fiber 1.2, Sugar 1.4, Protein 25.9

ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE



Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce image

This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 25m

Yield 4

Number Of Ingredients 14

¼ cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 ½ pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup heavy cream
¼ cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Steps:

  • Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
  • Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
  • Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

Nutrition Facts : Calories 596 calories, Carbohydrate 20.4 g, Cholesterol 157.6 mg, Fat 40.6 g, Fiber 3.8 g, Protein 38.7 g, SaturatedFat 15.7 g, Sodium 1609 mg, Sugar 3.7 g

ROAST CHICKEN WITH TOMATO-OLIVE SAUCE



Roast Chicken With Tomato-Olive Sauce image

I adopted this recipe. For my trial run of the recipe, I prepared the chicken using the roasting method in Recipe #67470. It was an incredibly moist and flavorful bird. The Tomato-Olive sauce is bright with fresh flavors and the perfect salty compliment. This is simple and fabulous. The recipe can be done with grilled breasts or thighs as well. Recipe from Patricia Wells.

Provided by Ms B.

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

1 (3 1/2 lb) roasting chickens
1 tablespoon butter, melted
1/8 teaspoon salt
fresh ground black pepper
2 lbs tomatoes
1 tablespoon olive oil
1 large onion, peeled and finely chopped
1 garlic clove, peeled and minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon fennel seed, crushed
1/4 cup dry white wine
1/2 cup green olives, pitted
1/2 cup oil-cured black olives, pitted or 1/2 cup kalamata olive
2 tablespoons parsley, chopped

Steps:

  • Remove giblets from chicken; rinse the chicken and pat dry.
  • Put on a rack in a roasting pan and brush with butter.
  • Sprinkle with salt and freshly ground black pepper.
  • Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
  • Baste the chicken occasionally with the drippings.
  • While the chicken is cooking, prepare the sauce.
  • Bring a pan of water to a boil.
  • Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
  • Peel, seed and coarsely chop tomatoes.
  • In a large skillet, heat olive oil over medium heat.
  • Add onion and garlic; sauté 5 minutes.
  • Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
  • Bring to a boil, reduce the heat and simmer 30 minutes.
  • Stir occasionally.
  • Season sauce with lots of pepper.
  • (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
  • Carve chicken and serve with a bowl of sauce on the side.

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Top Asked Questions

How do you cook chicken and olives in a skillet?
If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer.
How do you cook chicken and tomatoes in a pan?
Add the garlic to the pan, then continue cooking until the onions are soft. Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through.
How do you cook chicken and onions in a frying pan?
Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
What is the best way to cook chicken parmesan?
Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft. Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy.

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