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.
1 cup long-grain rice
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
kosher salt and black pepper
1 large onion, thinly sliced
1 pint grape or cherry tomatoes, halved
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
¾ cup dry white wine
¾ cup fresh flat-leaf parsley, chopped
Calories from fat 23%
Sat fat 0g
How to Make It
Cook the rice according to the package directions.
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.
Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
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.