Rating: 3.5 stars
275 Ratings
  • 5 star values: 70
  • 4 star values: 75
  • 3 star values: 51
  • 2 star values: 60
  • 1 star values: 19

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.


Credit: Kana Okada

Recipe Summary

20 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Stir in the parsley. Serve with the rice.

Nutrition Facts

393 calories; calories from fat 23%; fat 10g; cholesterol 41mg; sodium 696mg; protein 21g; carbohydrates 47g; fiber 2g; sugars 4g.