Spread the chicken thighs out in the pan so this dish will cook quickly.
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
How to Make It
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.