Skillet Chicken With Olives In Tomato Sauce Recipes

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CHICKEN WITH TOMATOES AND OLIVES



Chicken With Tomatoes and Olives image

This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
15 ounces can crushed tomatoes
5 3/4 ounces jar of sliced pitted green olives, drained
2 1/4 ounces can sliced pitted black olives, drained
1 1/2-2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian parsley (flat-leaf)

Steps:

  • In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
  • Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
  • To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

EASY CHICKEN IN TOMATO SAUCE



Easy Chicken in Tomato Sauce image

This one skillet 30 minute dinner will become one of your go to week night meals! Made with quick cooking chicken breasts and store bought canned tomatoes with just a hint of cream!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 10

4 boneless chicken breasts
2 tablespoons olive oil
1 cup chopped onion
3 large garlic cloves, chopped
1 14 ounce can crushed tomatoes (tomato sauce can be substituted)
1 14 ounce can roasted diced tomatoes, drained
1/8 cup heavy cream (or half and half)
2 teaspoons italian seasoning (or 1 tsp dried basil and oregano)
salt and pepper to taste
12 ounces cooked spaghetti or rice (prepared according to package directions)

Steps:

  • Heat large skillet on medium high heat.
  • While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
  • Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
  • Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
  • Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
  • Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
  • Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

Nutrition Facts : Calories 287 kcal, Carbohydrate 4 g, Protein 24 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SKILLET CHICKEN WITH OLIVES



Skillet Chicken with Olives image

While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup pimiento-stuffed olives, coarsely chopped
1/4 cup white wine or chicken broth
1 tablespoon drained capers, optional

Steps:

  • Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

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