Golden Chicken With Tomatoes and Olives

Loaded with pimento-stuffed olives, cherry tomatoes, garlic, and fresh parsley, this easy chicken dinner is a real crowd-pleaser. Serve the entrée over long-grain rice, perhaps with a piece of crusty bread to soak up the sauce, too. It’s part warming comfort-food, part exotic coastal flavor, and while plenty of our chicken dishes fall more in the fix-it-and-forget-it vein, this one requires a fair amount of hands-on time: The meal’s ready in half an hour, but that’s including 20 minutes of time spent at the stove, adding a few ingredients at a time, so the chicken breasts and the vegetables are all cooked to perfection.

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Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 393 calories
    • Calories 23 calories from fat
    • Fat 10 g
    • Sat Fat 0 g
    • Cholesterol 41 mg
    • Sodium 696 mg
    • Protein 21 g
    • Carbohydrate 47 g
    • Sugar 4 g
    • Fiber 2 g
Loaded with pimento-stuffed olives, cherry tomatoes, garlic, and fresh parsley, this easy chicken dinner is a real crowd-pleaser. Serve the entrée over long-grain rice, perhaps with a piece of crusty bread to soak up the sauce, too. It’s part warming comfort-food, part exotic coastal flavor, and while plenty of our chicken dishes fall more in the fix-it-and-forget-it vein, this one requires a fair amount of hands-on time: The meal’s ready in half an hour, but that’s including 20 minutes of time spent at the stove, adding a few ingredients at a time, so the chicken breasts and the vegetables are all cooked to perfection.

Ingredients

  1. Check 1 cup long-grain rice
  2. Check 2 tablespoons olive oil
  3. Check 1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
  4. Check kosher salt and black pepper
  5. Check 1 large onion, thinly sliced
  6. Check 1 pint grape or cherry tomatoes, halved
  7. Check 1 cup large pimiento-stuffed olives, quartered
  8. Check 2 cloves garlic, thinly sliced
  9. Check ¾ cup dry white wine
  10. Check ¾ cup fresh flat-leaf parsley, chopped

Directions

  1. Cook the rice according to the package directions.
  2. Heat the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
  3. Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
  4. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
  5. Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
  6. Stir in the parsley. Serve with the rice.