Chicken Thighs with Tomatoes, Olives, and Capers

Cooking Light
Spread the chicken thighs out in the pan so this dish will cook quickly.
4 servings (serving size: 2 thighs and about 1/4 cup tomato mixture)


+ Add To Shopping List
8 skinless, boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
1 tablespoon bottled minced garlic
1 cup chopped fresh parsley
1/4 cup chopped pitted kalamata olives
2 teaspoons capers
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained


Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.

Add garlic to pan; sauté 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits. Return chicken and accumulated juice to pan; reduce heat, and simmer 5 minutes or until chicken is done.

Created date

March 2005

Nutritional Information

Calories 174
Caloriesfromfat 28 %
Fat 5.5 g
Satfat 1.2 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 23.9 g
Carbohydrate 7.2 g
Fiber 2.5 g
Cholesterol 94 mg
Iron 2.8 mg
Sodium 566 mg
Calcium 61 mg