Kana Okada
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.
How to Make It
Step 1
Cook the rice according to the package directions.
Step 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.
Step 3
Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
Step 4
Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
Step 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.
Step 6
Stir in the parsley. Serve with the rice.
